Mustard, garlic, citrus, yogurt, ginger and even berry dressings for those who are tired of butter and mayonnaise.

These fillings are universal. They go well with herbs, vegetables, meat and fish. So don't be afraid to experiment and add them to your favorite salads.

By the way, dressings with vinegar can be used as.

recipethis.com

Ingredients

• 120 ml of vinegar;
• 240 g mayonnaise;
• 1 teaspoon of table mustard;
• 1 teaspoon of sugar;
• 1 teaspoon crushed onion;
• 170 g of honey;
• 1 teaspoon chopped parsley;
• ¼ teaspoon salt;
• 120 ml vegetable oil.

Cooking

Mix vinegar, mayonnaise and mustard. Add sugar, onion, parsley, salt and pepper. Whisking constantly, pour in the oil in a thin stream. Stir until smooth.

This dressing can be stored in the refrigerator for a couple of weeks.

tasteofhome.com

Ingredients

• 180 ml olive oil;
• 120 ml red wine vinegar;
• 1 tablespoon of grated parmesan;
• ½ teaspoon salt;
• ½ teaspoon of sugar;
• ½ teaspoon dried oregano;

Cooking

Mix all ingredients in a jar or bottle with a tight fitting lid. Shake well.

Store the prepared dressing in the refrigerator for no more than a couple of weeks. Shake each time before use.

myculturedpalate.com

Ingredients

• 2 egg yolks;
• 2 tablespoons of water;
• ½ teaspoon salt;
• a pinch of ground white pepper;
• 240 ml olive oil.

Cooking

Whisk in a metal ladle or bowl, add water and lemon juice. Place the container in a pot of boiling water so that water bath. Stir the mixture until it thickens.

Then move the container with the sauce into a large bowl with cold water and stir for another 2 minutes until it cools down.

Put the mixture in a blender, add salt and pepper. While whisking the sauce, gradually pour in the olive oil in a thin stream. You should get a sauce of a uniform consistency.

This mayonnaise can be stored in the refrigerator for several days.

cheapdresses.us

Ingredients

• 120 g low-fat sour cream;
• 60 g light mayonnaise;
• 40 ml skim milk;
• 1 teaspoon of sugar;
• 1 clove of garlic;
• salt - to taste;

Cooking

Mix sour cream, mayonnaise, milk and sugar. Add chopped onion and garlic, salt and pepper. Refrigerate the dressing for at least an hour before dressing the salad.

Garlic dressing can be stored in the refrigerator for no more than a couple of days.

thekitchn.com

Ingredients

• 120 ml of olive oil;
• 120 ml balsamic vinegar;
• 2 teaspoons Dijon mustard;
• 1 minced garlic clove;
• 1 tablespoon of honey;
• 1 teaspoon of salt;
• ¼ teaspoon ground black pepper.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.

Ready dressing will keep in the fridge for a couple of weeks.

allrecipes.com

Ingredients

• ½ cucumber;
• 1 clove of garlic;
• 240 g;
• 1 teaspoon lemon juice;
• ½ teaspoon salt;
• ½ teaspoon ground white pepper.

Cooking

Peel the cucumber, chop it and garlic. Blend all ingredients in a blender until smooth. Chill the dressing in the refrigerator before using, but do not store it there for more than three days.

7. Orange salad dressing

tasteofhome.com

Ingredients

• 60 ml orange juice;
• 3 tablespoons of red wine vinegar;
• 2 teaspoons of honey;
• 1 ½ teaspoons Dijon mustard;
• 1 tablespoon of olive oil.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and put in the refrigerator. Shake again before use.

tasteofhome.com

Ingredients

• 2 cloves;
• 240 ml of water;
• 60 ml lemon juice;
• 1 teaspoon of sugar;
• ¾ teaspoon of salt;
• ¾ teaspoon paprika;
• ¾ teaspoon dried oregano;
• ½ tablespoon chopped onion;
• ½ teaspoon dried thyme;
• 180 ml olive oil.

Cooking

Cut the garlic cloves in half. Blend all ingredients except olive oil in a blender until pureed. Then, while whisking, gradually pour in the oil.

The dressing can be stored in the refrigerator for several weeks.

intelling.us

Ingredients

• a few feathers of green onions;
• several sprigs of parsley;
• 60 ml lemon juice;
• 60 ml sunflower oil;
• 60 ml of olive oil;
• 1 ½ teaspoons sugar;
• ½ teaspoon mustard powder;
• ¼ teaspoon salt;
• ⅛ teaspoon ground black pepper.

Cooking

Chop onion and parsley. Combine all ingredients in a container with a tight-fitting lid and shake well.

massel.com

Ingredients

• 120 g mayonnaise;
• 2 tablespoons of sugar;
• 1 tablespoon of white vinegar;
• 1 ½ teaspoons mustard.

Cooking

Mix all ingredients until smooth. Ready to store in the refrigerator for no more than a week.

wholesale.com

Ingredients

• 4 tablespoons lime juice;
• 3 teaspoons lime zest;
• 60 ml red wine vinegar;
• 1 tablespoon soy sauce;
• 1 tablespoon of honey;
• 80 ml of olive oil;
• 1 minced garlic clove;
• ½ teaspoon paprika flakes or ground red pepper;
• 1 teaspoon ground cumin;
• ½ teaspoon salt.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and refrigerate for at least half an hour. Shake again before use.

wholesale.com

Ingredients

• 1 clove of garlic;
• 120 g mayonnaise;
• 120 ml coconut milk;
• 1 tablespoon chopped dill;
• 2 tablespoons chopped parsley;
• 3 tablespoons chopped green onions;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon white wine vinegar.

Cooking

Chop onion and garlic. Mix all the ingredients and refrigerate for half an hour. The sauce can be stored there for several days.

wholesale.com

Ingredients

• 1 ripe avocado;
• 60 ml white wine vinegar;
• juice of a whole lemon;
• salt - to taste;
• 180 ml olive oil.

Cooking

In a blender, combine the avocado pulp, vinegar, lemon juice, salt and pepper. While continuing to beat, gradually pour in the oil until you get a smooth consistency.

thekitchn.com

Ingredients

• 60 g anchovy fillets in oil;
• 2 cloves of garlic;
• 3 egg yolks;
• 1 teaspoon Dijon mustard;
• 2 tablespoons of lemon juice;
• 2 tablespoons of olive oil;
• 120 ml of sunflower oil;
• 2 tablespoons of grated Parmesan;
• a pinch of ground black pepper.

Cooking

Chop anchovies and garlic. Beat the yolks, add mustard, anchovies, garlic and lemon juice to them and mix. While constantly stirring the sauce with a whisk, pour in the olive oil. Stir until smooth. Pour in sunflower oil in the same way. Then add cheese and pepper and mix well.

The dressing can be stored in the refrigerator for several days.

allrecipes.com

Ingredients

• 120 g of natural yogurt;
• 2 tablespoons of orange juice;
• ¾ teaspoon fresh grated ginger;
• ¼ teaspoon salt;
• 1 teaspoon of sugar;
• ¼ teaspoon dried;
• a pinch of cayenne pepper;
• a pinch of ground cinnamon.

Cooking

Blend all ingredients in a blender until smooth and creamy. Chill the dressing in the refrigerator before using. It can be stored there for no more than three days.

wellnessmama.com

Ingredients

• ¼ small onion;
• ½ teaspoon mustard;
• 1 tablespoon tomato paste;
• 80 ml of olive oil;
• 60 ml white wine vinegar;
• 1 tablespoon honey.

Cooking

Chop the onion and mix all the ingredients in a blender until smooth.

cavewomancafe.com

Ingredients

• 2 medium carrots;
• 240 ml of vegetable oil;
• 120 ml of rice vinegar;
• 80 ml soy sauce;
• 1 tablespoon of sugar;
• 1 ¼ teaspoons freshly grated;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Peel the carrots and cut into small pieces. Blend all ingredients in a blender until smooth. This dressing can be stored in the refrigerator for up to two weeks.

kitchensimmer.com

Ingredients

• 70 g fresh or frozen raspberries;
• 60 ml white wine vinegar;
• 1 ½ tablespoons chopped onion;
• 120 ml of olive oil;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Blend all ingredients in a blender until smooth. Store the prepared dressing in the refrigerator for no more than a couple of weeks. It must be stirred before use.

csmonitor.com

Ingredients

• ¼ small head of onion;
• 220 g strawberries;
• 7 fresh mint leaves;
• 85 g of honey;
• 60 ml white wine vinegar;
• 2 tablespoons of lemon juice;
• 60 ml vegetable oil.

Cooking

Chop the onion. Mix all ingredients, except oil, in a blender until smooth. Continuing to mix, gradually pour in the vegetable oil. The dressing will keep in the refrigerator for up to three days. It must be shaken before use.

bonappetit.com

Ingredients

• 125 g peanut butter;
• 2 tablespoons of rice vinegar;
• 1 tablespoon of sugar;
• 1 teaspoon soy sauce;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml of water.

Cooking

Mix all ingredients. You may need a little less water, so don't pour it all in at once. The finished dressing should have a consistency similar to heavy cream. It can be stored in the refrigerator for a couple of weeks.

Readers often ask: "How to fill a vegetable salad, besides mayonnaise?". In fact, there are a lot of healthy and tasty homemade dressings that will serve as an excellent alternative to the far from harmless store-bought sauce. I will share my favorite recipes for delicious and nutritious vegetable salad dressings.

Basically, all of them are based on olive oil with various interesting additives, and there is a variant of spicy yogurt dressing that can fully replace the ubiquitous mayonnaise.

Salad sauces can be varied by adding spicy herbs, aromatic spices, ground nuts, soy sauce, honey, or pieces of fruit and vegetables. I hope this compilation turned out to be useful, and you can pick up something for yourself. Personally, I will always go to her :)

1. French salad dressing with cream

Ideal for refueling variety of salads from green vegetables. You can’t call it dietary, there is heavy cream in the sauce.

Ingredients:

• white onion - 1 pc.
• butter - 1 tbsp. l.
• cream with a fat content of 33% - 100 ml
• purified water - 50 ml
• olive oil - 100 ml
• salt - to taste
• white and black pepper - a pinch

Recipe:

Peel the onion and grind in a blender bowl to a puree mass. In a small bowl, let the onion puree in butter, adding fine salt, white and black pepper.

Pour in some water and continue to cook the ingredients until the liquid is reduced. Next, pour in the olive oil and cream. Boil the dressing for a few more minutes and remove from heat. Using a blender, grind the mixture to a homogeneous smooth consistency.

2. Dressing "Vinaigret"

Perfect for seasonal vegetables and potato salads.

Ingredients:

• olive oil - 2 tbsp. l.
• lemon juice - 2 tbsp. l.
• white wine vinegar - 1 tbsp. l.
• salt, pepper - to taste

Recipe:

Mix olive oil with lemon juice in a deep bowl, pour in white wine vinegar. Season with salt and pepper to taste, mix thoroughly with a whisk. The amount of lemon juice and vinegar can be changed, focusing on your taste.

3. Italian dressing with orange juice

It will be a spicy addition to salads with radish, green onion or arugula, iceberg lettuce, romaine.

Ingredients:

• orange fresh - 300 ml
• purified pumpkin seeds- 50 g
• black pepper - a pinch
• olive oil - 300 ml + 20 ml
• brown sugar - 5 g
• orange peel- 1 tsp

Recipe:

Pour a tablespoon of olive oil (20 ml) into the pan. Roast some pumpkin seeds in it. Then pour freshly squeezed orange juice into the pan. Boil everything for a few minutes so that part of the liquid evaporates.

Add some orange zest and a pinch of brown sugar.
Pour pre-chilled olive oil into a gravy boat. Pour the contents of the pan into it. Mix and add salt to taste.

4. Italian balsamic dressing

Traditionally, this sauce is used for salads with herbs and tomatoes.

Ingredients:

• balsamic vinegar - 500 ml
• olive oil - 300 ml
• liquid honey - 100 g
• cloves - 4 buds

Recipe:

Pour liquid honey into a small saucepan. Pour balsamic vinegar into it. Add clove buds to the mixture for flavor. Boil the mixture over low heat for 25 minutes. As a result, the liquid should evaporate and decrease in volume by half.

Pour the olive oil pre-chilled in the refrigerator into a gravy boat. Then add boiled honey sauce to it. Before serving the salad, beat the dressing well with a whisk or fork.

5. Yogurt dressing

Ideal for salads with mushrooms, good in a regular salad from fresh cucumbers, tomatoes. Perfectly mounted with cabbage. In short, creates a good start for salad creativity.

Ingredients:

• natural yogurt - 250 g
• lemon juice - 2 tbsp. l.
• liquid honey - 2-3 tsp
• table mustard - 1 tsp
• grated orange peel - 1 tsp

Recipe:

Mix yogurt with mustard. Add lemon juice, liquid honey and orange zest, mix until smooth. Refrigerate before dressing the salad.

6. Egg dressing with mustard

Emphasizes the taste of vegetables and gives them a piquant note. This sauce is versatile and goes well with a salad of any vegetable.

Ingredients:

• olive or sunflower oil - 60 ml
• egg yolk - 1 pc.
• table mustard - 1 tsp
• apple cider vinegar - 100 ml
• sugar - 1 tsp
• salt - 0.5 tsp
• ground black pepper - a pinch

Recipe:

Grind table mustard, fine salt, granulated sugar, ground black pepper and raw egg yolk in a mortar. Then, in the resulting mixture, pour, stirring constantly, vegetable oil vinegar. Before use, the dressing must be shaken.

7. Dressing with olive oil, lemon juice and Italian herbs

Complements green vegetable salads. And if we add mustard, we get a sauce for vegetable salad with tuna, also known as French nicoise.

Ingredients:

• lemon juice - 50 ml
• fine salt - 0.5 tsp
• ground black pepper - 0.25 tsp.
• Italian herbs - 1 tsp
• olive oil - 100 ml

Recipe:

In a deep bowl with a fork, beat the lemon juice with salt, Italian herbs and black pepper. Whisking constantly, pour in the olive oil. To the resulting mixture, you can add a little sweet table mustard to taste.

Bon Appetit!

There are hundreds of different salad dressings - from classic to the most exotic, but it's not enough to cook them correctly, you need to know which ones are suitable for what. Many of the dressings, as salad dressings are sometimes called these days, are versatile, but some are the best way to emphasize and ennoble the taste of certain foods. We have selected popular options all over the world and specified in which dishes they are especially good.

Versatile salad dressings

Classic vinaigrette

Whisk together 2 tablespoons red wine vinegar, 2 teaspoons mustard, a pinch of salt and black pepper to taste. Gradually add 70 to 120 ml of a glass of olive oil.

Lemon Balsamic

Whisk together 2 tablespoons of balsamic vinegar, one lemon juice, 2 teaspoons of Dijon mustard, and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed garlic clove.

mediterranean

To a classic vinaigrette, add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano, and chopped cream tomato. small cubes. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Roast ½ cup pine nuts in the oven until golden brown, about 8 minutes, then let cool. In a blender, mix 1 cup basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually pour in 100 ml of olive oil and beat until smooth. Pine nuts can be replaced with walnuts, and butter with yogurt, and you get a "white and light" option.

"Caesar"

Mix 1 egg yolk, 1 garlic clove, juice of 1 lemon, a little Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and a little water. At the end, throw in a handful of grated parmesan.

Dressing for summer salads with herbs

Citric

Whip the juice from half a lemon, 1 teaspoon of hot mustard and lemon peel, half a teaspoon of sugar and salt to taste. Slowly add 1/2 cup olive oil and a few chopped dill stalks.

Poppy in Greek

Toast a tablespoon of poppy seeds for a couple of moments in a dry frying pan. Whisk in a bowl with 3 tablespoons of apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Salt to taste. Gradually add a third cup of olive oil. This version is exceptionally good for celery salads.

"Bistro"

Make dressing "classic vinaigrette", add 70 grams of crumbled blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.

Spicy honey mustard

Mix together 2 teaspoons of honey and Dijon mustard, juice and zest of half a lemon and salt. Gradually add 70 ml of olive and vegetable oil, sprinkle with dried thyme and chopped fresh chili.

Sauces for warm and potato salads

Italian garlic

Cut off the base of 1 head of garlic, drizzle with olive oil, wrap in aluminum foil and roast at 220°C until tender, about 20 minutes. Let cool, clean. Make a "classic vinaigrette", add the roasted and mashed garlic and 3 tablespoons of grated parmesan, and then shake everything together.

Italian creamy

Mix 100 ml of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.

Hungarian Blend

Take 70 ml of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons of tomato paste and ketchup, one brown sugar and one teaspoon paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

Whisk together 3 tablespoons of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in a processor until smooth. Add some dried thyme.

Dressings for pasta and rice salads

Vinaigrette Shallot

By classic recipe"vinaigrette" can be made a milder and savory version with 2 tablespoons of chopped shallots and white vinegar instead of red.

Creamy balsamic

Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon minced garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Fold in the processor peeled and chopped avocado, half a glass of mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon of lemon juice, 2 chopped green onions and 3 anchovies. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

Mix half a glass of mayonnaise and mild ketchup. Blend in a bowl blender with chopped green onion, chopped hard-boiled egg, lemon juice and chopped halves bell peppers green, red and yellow. Season with a few drops of Tabasco sauce. Also suitable for meat mixes.

farm blue

Mix together 1/4 cup buttermilk and sour cream, 1/2 cup crumbled blue cheese, juice from 1/2 lemon, salt, and any hot peppers to taste. This option is great for green and warm salads.

Meat salad dressings

cowboy

Mix half a cup of yogurt with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and, if desired, add thinly sliced ​​bacon.

smoky ranch

In the main Ranch recipe, you need to replace parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, hot chili pepper, heavily fried in a dry frying pan, cut into strips. An excellent addition to the composition with smoked meats, as well as beans.

"Sesame"

Beat 3 tablespoons of sesame oil, 2 apple cider vinegar, 1 brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons ground sesame seeds in a coffee grinder and mix well. Ideal for duck and game salads.

creamy curry

Whisk together a third cup of unsweetened yogurt and mayonnaise, the juice of half a lemon, a few pinches of curry powder, a little salt and honey. Hot peppers add at will.

Sauces for vegetable salads play the most important role in the dish, the sauce is the mood and highlight of the whole dish. They can both emphasize and spoil the taste of food. Even the most modest salad can be turned into gourmet dish, if seasoned with an exquisite sauce.

To prepare mayonnaise-type sauces, you should take products of the same temperature, it is advisable to take them out of the refrigerator beforehand a couple of hours before cooking.

The variety of sauces is huge: sweet, sour, spicy, spicy. They are prepared from all kinds of products, both from the simplest (dairy products, fruits) and “strange” ingredients, in our opinion, in Asia, for example, they prepare sauce from rotten fish. Of course, we will not cook from this ingredient, but, a selection interesting recipes We can offer. So the most delicious sauces for vegetable salads:

How to make vegetable salad sauce - 15 varieties

This recipe contains garlic, but even if you are planning a romantic evening, you can safely eat a dish with such a sauce, there will be no unpleasant smell.

Ingredients:

• Olive oil 150 ml.
• Wine vinegar 3 tbsp. spoons
• Mustard 1 tbsp. a spoon
• Garlic 1 clove
• Honey 1 teaspoon

Cooking:

It is better to prepare the dressing immediately in a small jar, it will be convenient to cook in it and, after closing the lid, store it in the refrigerator.

First, pour the right amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not cut it finely. Pour honey on top and add mustard. Mix thoroughly, and leave for five minutes for the garlic to give off its aroma. Then, take out the clove of garlic and you can season the salad.

For delicious salad needed delicious ingredients and a gourmet savory dressing that can be made quickly.

Ingredients:

• Soy sauce 6 art. spoons
• Olive oil 7 tbsp. spoons
• Spices
• sherry vinegar 6 tbsp. spoons

Cooking:

We mix soy sauce, olive oil and sherry vinegar. If you don’t have sherry vinegar on hand, you can easily replace it with regular one. Then add herbs, you can take any of them to your taste. This recipe calls for basil and chives.

Add the herbs and some pepper to the soy sauce, vinegar and oil mixture and mix well. Drizzle dressing over salad and you're done!

This sauce has a delightful aroma and velvety texture. It is perfect for any salads.

Ingredients:

• Natural yogurt 1 ¼ cups
• Mustard 1 tbsp. a spoon
• Lemon juice 2-3 tbsp. spoons
• Sunflower oil 4 teaspoons
• Salt and ground black pepper.

Cooking:

Place all ingredients in a food processor or immersion blender and blend at low speed until smooth.

Sunflower oil can be replaced with linseed oil, in combination with yogurt it will give the perfect combination.

This sauce contains fewer calories than vegetable oil.

Ingredients:

• Juice of one lemon
• Mustard beans 2 teaspoons
• Olive oil 4-5 tablespoons
• Dried basil 2 pinches
• Soy sauce 2 tbsp. spoons
• Dry garlic, ground pepper to taste.
• Water 5 tbsp. spoons

Cooking:

We put all the ingredients in a bowl, at the very end we add water so that we can adjust the density of the sauce, mix thoroughly. Let the dressing infuse for a few minutes. Pour the sauce on top of the salad, it turns out very tasty, the water is not felt.

Salad for such a sauce can not be salted; the soy sauce in the dressing will do an excellent job with this task.

If you follow your figure, then you should pay attention to this sauce, which has already become a classic.

Ingredients:

• Cottage cheese 255 gr.
• Greens (dill, mint, cilantro.) 1 bunch
• Lemon juice 1 tbsp. a spoon
• Garlic 2 cloves
• Olive oil 3 tbsp. spoons
• Salt to taste.

Cooking:

In the beginning, the greens should be thoroughly washed under running water, then dried. You can shred it arbitrarily. After, all products are transferred to a blender and mixed. If the sauce turned out to be thick, then it can be diluted with both olive oil and kefir.

In order to further reduce the number of calories, you can use natural yogurt instead of cottage cheese. It will be no less delicious.

The French say: good sauce you can eat the old sole. And in this they are absolutely right, today is just one of them.

Ingredients:

• Lemon medium size 1 pc.
• Cream 300 ml.
• Mint a few leaves.

Cooking:

The recipe is so simple that it's embarrassing to call it a recipe. We squeeze the juice from the lemon and put the mint there, they need to be kneaded a little and left so that the juice is saturated with aromas. The leaves should be in the juice for at least 15 minutes. When the juice is soaked, we extract the mint from it, and pour in the cream in a thin stream and stir gently. The sauce will thicken right before your eyes.

You can add a little brightness to the sauce, for this you need to sprinkle with lemon zest.

Beetroot is great as an independent dish, and plays great with other products. But few people know that you can make a sophisticated dip sauce from ordinary beetroot and serve it with a vegetable plate.

Ingredients:

• Beets 2 pcs.
• Olive oil 3 tbsp. spoons
• Soft cheese 150 gr.
• Tarragon greens 2/3 cup
• For decoration, a small handful of walnuts.

Cooking:

Beets need to be peeled and boiled until tender. Water does not need to be drained, it must cool. We lower the beets, feta cheese, tarragon and olive oil cut into random cubes into the blender bowl. We whip everything. In order to get the necessary consistency in the sauce, you need to add water in which the beets were cooked. Garnish your sauce with chopped nuts and a sprig of tarragon.

This sauce goes with everything: as usual vegetable salad, and to a gentle fish.

Ingredients:

• Cheese dor blue 150 gr.
• Lemon juice 1 tbsp. a spoon
• Chopped onion 1 tbsp. a spoon
• Garlic 2 cloves
• Homemade cream 200 gr.
• small bunch of cilantro
• Turmeric 0.5 tsp
• Olive oil 2 tbsp. spoons
• Curry 0.5 tsp
• Salt pepper
• Zira 0.5 tsp
• Soy sauce to taste

Cooking:

Add the cream to the bowl, put the dor blue cheese and all the other ingredients into it. Mix everything thoroughly with an immersion blender. The sauce is ready!

To the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.

Ingredients:

• Eggplant 1pc.
• Olive oil 3 tbsp. spoons
• Lemon juice
• 2 tbsp. spoons
• Cedar or walnuts 0.5 st.

Cooking:

Eggplant must be prepared in any way convenient for you: either bake in the oven or roast on the grill. Nuts should be crushed into small crumbs. In a blender bowl, beat the eggplant pulp, nuts, olive oil, lemon juice and salt. Make this sauce and it will become one of your favorites.

Ingredients:

• Cashew nuts 4 tbsp. spoons
• Soy sauce 4 tbsp. spoons
• Sesame oil 2 teaspoons
• Rice vinegar 3 teaspoons
• Boiled water 1 cup

Cooking:

Grind cashews in a coffee grinder, it is better to do this in small portions, so the nuts are more thoroughly ground. You should get the consistency of small crumbs. Then pour the nut flour into a saucepan, add a little water. We put on fire, and, we begin to boil, kneading everything thoroughly. Pour out all the water in small portions. The mixture should not boil too much. Actively kneading, make sure that there are no lumps. When the mass is boiled down, add all the liquid ingredients. The sauce is ready, but before serving it must be cooled.

This sauce is famous for its delicious cheese flavor. But it is worth considering that due to the content of cheese and butter it is extremely high in calories.

Ingredients:

• Butter 3 tbsp. spoons
• Cheddar cheese 150 gr.
• Wheat flour 3 tbsp. spoons
• Dry mustard 0.5 tbsp. spoons
• Milk 400 ml.
• Salt pepper to taste.

Cooking:

Melt the butter in a frying pan, put flour and mustard there, kneading well, fry the flour a little, it will be enough if it darkens a little. Then, in a thin stream, add milk, not forgetting to stir so that the sauce does not exfoliate and lumps do not form there. Cook for about one minute. Then add the grated cheese (it should turn out to be about a glass.) Keep on fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and add spices to taste.

We all know the world famous Greek salad. But not many cook it correctly, especially dressing for it. Many people simply pour vegetable oil over the salad. We want to correct this mistake and prepare fragrant sauce for Greek salad.

Ingredients:

• Olive oil 1/2 cup
• Lemon juice 1/4 cup
• Garlic 1 clove
• Oregano 1 teaspoon
• Salt 1/2 teaspoon
• Ground pepper.

Cooking:

Put chopped garlic in a jar for dressing, and add all dry ingredients there. Then butter and lemon juice. Close the jar tightly and shake well. You can store this dressing in the refrigerator.

The most loved sauce in the whole world. It is readily available and can be stored in the refrigerator for several weeks.

Ingredients:

• Wine vinegar or lemon juice 1/3 cup
• Olive oil 1 cup
• Garlic 4 cloves
• Salt 1.5 teaspoons
• Ground black pepper 0.5 tsp
• Spicy mustard 2 teaspoons

Cooking:

Gradually add olive oil to freshly squeezed lemon juice. Pass the garlic through a press, and, along with the rest of the products, add to the mixture of oil and lemon juice. You need to mix everything very well. Pour into a container with a lid and let it brew for several hours.

This sauce is served with grilled or steamed vegetables, shrimp or fish.

Ingredients:

• Garlic 10 cloves
• Yolk 1 pc.
• 200 ml. olive oil
• Lemon juice 1 teaspoon
• Salt 0.5h. spoons
• Pepper 0.5 tsp.

Cooking:

Beat the yolk, add garlic crushed in a mortar and other products to it. Mix everything thoroughly. The sauce is ready.

Before an egg is broken, it should be thoroughly washed to avoid salmonella sticks getting into the sauce.

An unusual combination of sweet honey and salty cheese creates an unforgettable taste game. Having prepared it once, you will cook it all the time.

Ingredients:

• Sour cream 30% 200 ml.
• Shredded gorgonzola cheese 250 gr.
• Light honey 1 tbsp. a spoon
• Onion chives 2 tbsp. spoons
• Salt pepper to taste.

Cooking:

We make a mixture of sour cream, chopped cheese, honey and onions. Add salt and pepper to taste. We let it brew for several hours and can be served with any vegetable salad. Bon Appetit!

There are hundreds of different salad dressings - from classic to the most exotic, but it's not enough to cook them correctly, you need to know which ones are suitable for what. Many of the dressings, as salad dressings are sometimes called these days, are versatile, but some are the best way to emphasize and ennoble the taste of certain foods. We have selected popular options all over the world and specified in which dishes they are especially good.

Versatile salad dressings

Classic vinaigrette

Whisk together 2 tablespoons red wine vinegar, 2 teaspoons mustard, a pinch of salt and black pepper to taste. Gradually add 70 to 120 ml of a glass of olive oil.

Lemon Balsamic

Whisk together 2 tablespoons of balsamic vinegar, one lemon juice, 2 teaspoons of Dijon mustard, and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed garlic clove.

mediterranean

To a classic vinaigrette, add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano, and diced cream tomato. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Roast ½ cup pine nuts in the oven until golden brown, about 8 minutes, then let cool. In a blender, mix 1 cup of basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually pour in 100 ml of olive oil and beat until smooth. Pine nuts can be replaced with walnuts, and butter with yogurt, and you get a "white and light" option.

"Caesar"

Mix 1 egg yolk, 1 garlic clove, juice of 1 lemon, a little Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and a little water. At the end, throw in a handful of grated parmesan.

Dressings for summer salads with herbs

Citric

Beat juice from half a lemon, 1 teaspoon each of hot mustard and lemon zest, half a teaspoon of sugar and salt to taste. Slowly add 1/2 cup olive oil and a few chopped dill stalks.

Poppy in Greek

Toast a tablespoon of poppy seeds for a couple of moments in a dry frying pan. Whisk in a bowl with 3 tablespoons of apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Salt to taste. Gradually add a third cup of olive oil. This version is exceptionally good for celery salads.

"Bistro"

Make a "classic vinaigrette" dressing, add 70 grams of crumbled blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.

Spicy honey mustard

Mix together 2 teaspoons of honey and Dijon mustard, juice and zest of half a lemon and salt. Gradually add 70 ml of olive and vegetable oil, sprinkle with dried thyme and chopped fresh chili.

Sauces for warm and potato salads

Italian garlic

Cut off the base of 1 head of garlic, drizzle with olive oil, wrap in aluminum foil and roast at 220°C until tender, about 20 minutes. Let cool, clean. Make a "classic vinaigrette", add the roasted and mashed garlic and 3 tablespoons of grated parmesan, and then shake everything together.

Italian creamy

Mix 100 ml of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.

Hungarian Blend

Take 70 ml of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons of tomato paste and ketchup, one brown sugar and one teaspoon paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

Whisk together 3 tablespoons of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in a processor until smooth. Add some dried thyme.

Dressings for pasta and rice salads

Vinaigrette Shallot

The classic "vinaigrette" recipe can be made in a milder, savory version with 2 tablespoons chopped shallots and white vinegar instead of red.

Creamy balsamic

Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon minced garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Fold in the processor peeled and chopped avocado, half a glass of mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon of lemon juice, 2 chopped green onions and 3 anchovies. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

Mix half a glass of mayonnaise and mild ketchup. Blend in a bowl blender with chopped green onion, chopped hard-boiled egg, lemon juice and chopped green, red and yellow bell pepper halves. Season with a few drops of Tabasco sauce. Also suitable for meat mixes.

farm blue

Mix together 1/4 cup buttermilk and sour cream, 1/2 cup crumbled blue cheese, juice from 1/2 lemon, salt, and any hot peppers to taste. This option is great for green and warm salads.

Meat salad dressings

cowboy

Mix half a cup of yogurt with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and, if desired, add thinly sliced ​​bacon.

smoky ranch

In the main Ranch recipe, you need to replace parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, hot chili pepper, heavily fried in a dry frying pan, cut into strips. An excellent addition to the composition with smoked meats, as well as beans.

"Sesame"

Beat 3 tablespoons of sesame oil, 2 apple cider vinegar, 1 brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons ground sesame seeds in a coffee grinder and mix well. Ideal for duck and game salads.

creamy curry

Whisk together a third cup of unsweetened yogurt and mayonnaise, the juice of half a lemon, a few pinches of curry powder, a little salt and honey. Add hot peppers as desired.