What do you use to dress fresh vegetable salads? Salad sauces

GREEK SAUCE FOR FRESH VEGETABLE SALAD

1.5 cups olive oil
1.4 teaspoons sweet mustard
1 clove finely chopped garlic
3 tsp balm. vinegar
1 tsp lemon juice
1.5 tsp honey
1.4 allspice black pepper
salt
1.2 tsp oregano (herb. used in 50% of Greek cuisine, I know for sure)
feta cheese (according to taste)
Fresh basil a couple of sprigs

The dressing can be prepared and stored in the refrigerator for a long time. Mix all ingredients (except feta cheese), the easiest way is in a tall glass with a closed lid or a mixer. Pour over the salad before serving, stir, then break a piece of cheese (the size of a matchbox) with your hands and throw in a couple of olives.

AVOCADE SAUCE

Products:

1 medium avocado
1 small onion
1.5 tbsp. lemon juice
2 tsp olive oil

Instructions:

Mix all the above ingredients and puree them in a blender. Place the resulting mixture in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad; just before serving, add sauce to the salad and stir.

HONEY DRESSING

Products:

4 tablespoons of vegetable oil and lemon juice,
1 tablespoon honey,
1 - 2 sprigs of parsley.

Instructions:

Mix vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. We dress salads with cabbage, beets, and carrots.

MINT DRESSING

Products:

3 tablespoons finely chopped mint leaves,
1 1/2 - 2 tablespoons sugar,
1 tablespoon wine vinegar,
3 - 4 tablespoons of water.

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Let it sit for 2 - 3 hours. Dressing green salad, fresh cucumber salad. If necessary, add some salt to the salad when it is already laid out on plates. Immediately before eating.

ITALIAN DRESSING

Products:

1 cup olive or vegetable oil,
1/4 cup white or apple cider vinegar
2 tbsp. l. finely chopped onion,
Art. l. chopped fresh or 1 tsp. dried basil leaves,
1 tsp. Sahara,
1 tsp. mustard powder,
1/2 tsp. salt,
1/2 tsp. dried oregano leaves
1/4 tsp. pepper,
2 cloves garlic, finely chopped.

Instructions:

Shake all ingredients in a tightly closed container. Shake again immediately before use.

HORSERASH SAUCE WITH VINEGAR

Products:

For 1 horseradish root (120 g) - 100 g of 9% vinegar,
100 g of water,
1 teaspoon sugar,
1 teaspoon salt.

Instructions: Wash the horseradish root with a brush and peel it, then grate it and pour boiling water no more than up to the surface of the horseradish, close with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. Serve with cold and jellied fish, jelly, ham.

HOMEMADE MAYONNAISE

Products:

For 1/2 cup vegetable oil (refined sunflower or olive) -
1 egg (yolk),
1 tbsp. spoon of vinegar,
salt and sugar to taste.

Instructions: Pour raw egg yolks into a porcelain or earthenware cup, add salt and stir with a broom or spatula. Then pour in the vegetable oil in small portions (a teaspoon at a time), each time thoroughly mixing it with the yolks. When the butter and yolks form a thick, homogeneous mass, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For a sharper taste, you can add 1/4 teaspoon of prepared mustard to the sauce, which must be mixed with the yolks before seasoning the sauce with oil.
Mayonnaise is used to season salads and vinaigrettes and served with boiled and fried meat and fish cold dishes.

MUSTARD DRESSING

Products:

vegetable oil 60 ml
yolk 1 pc.
table mustard 1 teaspoon
3% vinegar 110 ml
sugar 1 teaspoon
salt 1/2 teaspoon
pepper 1 g

Instructions: Grind table mustard, salt, sugar, ground black pepper and raw egg yolk, add vegetable oil while stirring, then vinegar. Shake the dressing before use. Use for vegetable salads and herring.

MUSTARD SAUCE WITH CAPERS

Products:

For 2 eggs - 2 tbsp. spoons of vegetable oil,
1/2 tbsp. spoons of mustard,
3-4 tbsp. spoons of vinegar,
1 tbsp. spoon of small capers,
1/2 teaspoon sugar.

Instructions: Rub the yolks of hard-boiled eggs through a sieve and grind until white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Add capers and finely chopped egg whites to the prepared sauce.
Serve the sauce with cold boiled fish or canned fish in its own juice.

CLASSIC SALAD DRESSING

Products:

lemon juice 1/4 cup.
salt 1/2 teaspoon.
black pepper 1/4 teaspoon.
olive oil 1/2 cup.

Instructions:

In a small bowl, use a fork to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little sweet mustard to the resulting mixture to taste. This dressing is perfect for any green salads.
Cooking time: 5 min.

LEMON-HONEY SALAD DRESSING

Products:

lemon juice 1/3 cup
liquid honey 4 teaspoons
wine vinegar 1 tablespoon
salt 1/8 teaspoon

Instructions:

In a small bowl, use a fork or mixer to whisk together the lemon juice, honey and vinegar until smooth. Add some salt. This sweet and sour sauce goes well with Chinese-style salads containing shrimp or chicken pieces.

CAESAR SAUCE

In a small saucepan combine:
juice of one lemon,
dessert spoon of mustard,
2 egg yolks,
2 small garlic cloves, crushed

Stir and whisk with a whisk, adding olive oil little by little, about one hundred milliliters (half a glass).
Whisk the dressing until the sauce thickens.
If you're interested, you can add a little vinegar to this sauce, but it seems to me that lemon is enough.

The second version of Caesar sauce is based on sour cream.
It is milder and is well suited to those salad lovers for whom the combination of spicy mustard-lemon-vinegar is too sour or not recommended for the stomach.
In this case just take:

a glass of medium fat sour cream,
add 2 crushed cloves of garlic there,
a spoonful of mustard.
To add a piquant taste to the Caesar sauce and salad, you can chop 3 small pickled cucumbers. Mix the composition in a blender or mixer.

Option 3

1 egg
1 teaspoon mustard
1 large clove of garlic
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
150 ml olive oil

We put all this in a food processor or beat it with a whisk by hand; for lovers of masturbation, a whisk is recommended.
Make the sauce: put the raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies in a food processor and beat - optionally with a whisk in a bowl.
Season with 1 teaspoon Worcestershire sauce.
Without turning off the combine, slowly, thinly add oil, stirring, the best option is droplets. When the oil is added, the sauce should be thick and at the same time thin.
Add 2-3 teaspoons of water if it is too thick.

Option 4

1 egg,
400gr. vegetable oil,
25gr. parmesan,
soy sauce,
2 cloves of garlic,
teaspoon Votchester (can be replaced with hot kutchup)
20gr. anchovies (can be replaced with herring)
10g cognac,
30gr. freshly squeezed orange juice.
1 tsp mustard (preferably Dijon)

Preparation of the sauce: In a deep bowl, mix the egg yolk, mustard, finely grated Parmesan, soy sauce, finely grated or crushed garlic (it is best to add garlic paste), Watchchester (spicy kutchup), finely chopped anchovies (herring), cognac, orange juice. Beat the whole mass well with a mixer. Then, continuing to beat in a thin stream, gradually add oil. This must be done slowly and carefully, otherwise the sauce will start to split. Whisk until all the oil has been added and the sauce has thickened.

YOGURT SAUCE

Products:

natural yogurt without additives 150g,
2 tbsp lemon juice,
1 tbsp olive oil,
salt, pepper, definitely herbs.

Instructions:

Beat. Great with green salads.

RANCH refueling

Products:

1 cup mayonnaise
0.5 cups kefir or sour cream
2 tsp dry onions (fresh can be used)
2 tsp dry garlic (you can use chopped fresh)
2 tsp chopped herbs or dill seeds
salt to taste
black pepper to taste
lemon juice to taste

Instructions:

Grind all dry ingredients and mix with kefir and mayonnaise. Let the dressing sit for a couple of hours in the refrigerator. Dry onions and garlic have a stronger taste, so it is recommended to use them in the dressing. Farmhouse dressing can be stored in the refrigerator for several days.

FRENCH DRESSING

Products:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can substitute red onion), finely chopped
1 tbsp. honey
1.5 tsp. spicy grain mustard
1-1.5 tsp. fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp. lemon juice

Instructions: Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. Balsamic Vinegar French Dressing has a more subtle, mild flavor than regular French dressing,

SESAME-GINGER DRESSING

This Asian-inspired dressing gets its sweet-spicy flavor from rice vinegar. If you are using regular rice vinegar, you will need to add something sweet of your choice.
Products:

2 shallots, white and green parts, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro
1 clove minced garlic
1/3 cup aged rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
black pepper

Instructions:

In a small bowl, combine shallots, ginger, cilantro, garlic, rice vinegar, olive oil, soy sauce and sesame oil. Add soy sauce to taste.

Salad dressings. Rules for green salad.

Summer is the season of fresh, affordable vegetables filled with vitamins and sunshine. We happily eat vegetables, both fresh and cooked, several times a day. Light green salads are especially popular in summer. It’s nice to diversify vegetables and salads with spicy sauces and dressings.

One of the most popular in the world, French dressing (vinaigrette) for vegetable salads requires the simplest ingredients and can be stored in the refrigerator for several weeks, thanks to natural preservatives (oil, vinegar, salt). Below is a basic French dressing recipe that you can modify and adapt to your own tastes. It's good to use flavored oil and vinegar in this dressing.

French dressing (vinaigrette)

1/3 cup fresh lemon juice or wine vinegar

1 cup extra virgin olive oil

4 cloves garlic, pressed through a press

1.5 tsp. fine salt

2 tsp spicy grain mustard

In a deep bowl, mix lemon juice or vinegar with olive oil, gradually adding oil and stirring with a whisk. Add the rest of the ingredients, mix and pour the dressing into a nice wide-neck bottle. Cover and let sit in the refrigerator for several hours. Serve the dressing in a bottle so everyone can drizzle their own portion of the salad with French dressing. With a tangy, zesty flavor, only a little French dressing is needed to give a serving of salad a boost of flavor.

French dressing with vinegar

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

1 small shallot (can substitute red onion), finely chopped

1 tbsp. honey

1.5 tsp. spicy grain mustard

1-1.5 tsp. fine salt (or to taste)

0.5 tsp freshly ground black pepper

2 tbsp. lemon juice

Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. Balsamic French Dressing has a more subtle, mild flavor than regular French dressing, so it works well with delicately flavored vegetables (asparagus).

Rules for green salad

Use fresh leaf lettuces of several types and colors (the brighter the color of the leaves, the more vitamins and nutrients they contain, see Colors of Health). Iceberg lettuce is considered the most useless in terms of vitamin content; the healthiest are salads with red leaves. To traditional leafy salads, add zesty arugula, tender baby spinach, chard leaves or bitter endives.

Do not cut lettuce and other ingredients finely. Instead, tear the salad into large pieces, and cut the cucumbers, onions and tomatoes into whole rings. Everyone can cut large pieces into smaller ones on their own plate at the table. This way, more juice and vitamins are retained in the vegetables, and the salad itself looks more beautiful and appetizing.

Clean hands are the best “tool” for mixing salad.

You can decorate the salad with nuts or seeds, croutons, olives, cheese and other additional ingredients. However, do not overdo it - this is a fresh vegetable salad. It's better to limit yourself to one or two things. Croutons and Italian hard cheese (Parmigiano, Pecorino, etc.) are traditional additions to green salads.

It is better to leave the decision of what and how to dress the salad to the discretion of each participant in the meal. Keep quality vegetable oil, vinegar and salad dressing on the table.

Tender leaf lettuces (aka buttery ones) require a more subtle dressing (like French), while thicker ones (Romaine, Batavia, Endives) pair well with heavier dressings (Caesar, Blue Cheese or Ranch).

Do not use shelf-stable dressings from the store (those sold on grocery shelves) - they contain high amounts of salt, sugar, starch, preservatives and flavor enhancers. Much better quality dressing can be found in the deli section of a good grocery store (it's fresh, requires refrigeration, and is only good for a few days), although these dressings are often expensive. The best option is to make your own simple homemade dressing that is tasty and healthy.

Make crispy homemade croutons (croutons, croutons)

Aromatic vinegar
Flavoring vegetable oil at home is not difficult at all. You just need to add your favorite herbs and spices to your favorite oil and let it brew.

You can use any fresh or dried herbs. Traditionally, the following are used to flavor the oil: thyme, rosemary, basil, oregano (oregano), lavender, cilantro and dill seeds, garlic, bay leaf, tarragon, sage, hot pepper and other favorite spices.

Take high-quality vegetable oil (it is better to use olive, canola, avocado or grape seed) and pour it into a glass jar. Add a large amount of herbs and spices to the oil (it is better to break and mash the hard ingredients first). Close the jar with a lid and place the oil in a warm place for a week or two. When the oil is saturated with the aromas of herbs and spices, strain it and pour it into a clean, beautiful bottle or a special oil decanter with a tight lid. To decorate, you can add a fresh sprig of herbs, a piece of garlic or chili pepper to the prepared oil so that they are completely covered with oil. Use the oil for salads, for dipping bread and as a seasoning for various dishes.

Olive oil is the base of many salad dressings.

The same method can be used to flavor vinegar, but you will need fewer herbs and spices for the latter, since vinegar absorbs their aroma and flavor much more intensely than oil. Vinegar can be flavored not only with herbs and hot spices, but also with fruits or berries (orange, raspberries, etc.)

Croutons (croutons, croutons)

It is better to use slightly stale bread. Bread made from both white flour and flour with bran is suitable for croutons. The usual baguettes, loaves or sandwich loaves make excellent croutons.

Turn the oven to 165°C. While it is heating, cut the bread into cubes of approx. 1.5 cm. Place the sliced ​​bread in a deep bowl, drizzle with high quality olive or other vegetable oil, sprinkle with salt, pepper and dry herbs and spices to your taste (basil, oregano and dry garlic are traditionally used) and mix thoroughly with your hands until the oil and the spices were distributed evenly. Place in the preheated oven for 15 minutes or until the croutons are golden brown. Cool on a wire rack and immediately use the crispy croutons for the salad.
(With)

A delicious salad dressing is not difficult to prepare. Just mix a few ingredients together, add spices, and the sauce is ready. Sometimes you have to tinker a little more, sometimes less. But as a result, you will get excellent training, which is also sometimes called training.

So, the simplest sauce is a mixture of vegetable oil and vinegar, plus a pinch of salt. It is important, however, to pay attention to the quality of the products used. The better the ingredients, the better the final product itself.

Mix vegetable oil and vinegar thoroughly. Only then can you add herbs and spices. A pinch of pepper and salt may be enough, or add more ingredients such as honey, fresh herbs or chopped shallots. The prepared vinegar seasoning should be infused in the refrigerator for 3 or 4 days in a container with a lid. Before serving, stir well again with a broom. And now a few more recipes.

Salad sauce recipes

Buttermilk Herb Sauce

Mayonnaise, buttermilk, fresh herbs, salt and pepper - that's essentially all you need to quickly prepare a classic dressing. The sauce can be stored in the refrigerator in a container with a lid for about a week. It can be used for refilling.

Ingredients:

- ½ cup mayonnaise;

- ½ cup buttermilk;

1 tbsp. finely chopped chives;

1 tbsp. finely chopped dill;

1 tbsp. fresh oregano leaves;

1 tsp salt;

- ¼ tsp. garlic powder.

Preparation

Mix all the necessary ingredients in a bowl with a whisk. Refrigerate for at least 1 hour (to allow the flavors to develop). Stir everything well again before serving.

Vinegar dressing with basil

All you need to make this sauce is fresh herbs, olive oil, garlic, lemon juice, salt, pepper.

Ingredients:

1.5 cups fresh basil leaves;

3 tbsp. olive oil;

3 cloves of garlic;

- ¼ cup lemon juice;

- ¼ tsp. salt;

- ¼ tsp. freshly ground pepper;

- ¾ cup olive oil.

Preparation

Blend together the first six ingredients listed in a blender. Turn off the blender and scrape the large leaves off the sides. Turn on maximum speed. Turn off. Add the rest of the olive oil and mix on low speed until smooth.

Raspberry sauce

This sauce requires only three ingredients: raspberries, rice vinegar and olive oil. The sauce is great for dressing a salad with ham, feta cheese, toasted nuts and lettuce.

Ingredients:

30 g seedless raspberry puree (pass through a sieve);

- ½ cup rice vinegar;

- ¼ cup olive oil.

Preparation

Mix the raspberry puree, vinegar and olive oil well. Pour this sauce over the salad.

Caesar sauce

Traditional Caesar salad dressing is made from raw eggs. But the recipe can be slightly altered by replacing eggs with mayonnaise. Add anchovies, capers, Dijon mustard and lemon juice and you have a Caesar dressing.

Ingredients:

- ½ cup mayonnaise;

2 cans of anchovies in oil (drain oil);

1 clove of garlic, minced;

1 tbsp. capers (without sauce);

1 tbsp. fresh lemon juice;

1 tbsp. water;

1 tsp Dijon mustard;

2 tbsp. parmesan cheese;

Salt and ground pepper.

Preparation

Mix mayonnaise, fish, garlic, capers, lemon juice, water and mustard together in a food processor until smooth. Add the cheese and mix again in the food processor. Salt and pepper.

Cream sauce with cucumber and avocado

Who said salad dressing can't be healthy and packed with vitamins? This sauce contains a whole bunch of useful elements. It can be seasoned with fresh herbs or used for dipping vegetables.

Ingredients:

2 cloves garlic, minced;

- ½ cucumber;

1 avocado without skin and seeds;

1 cup of young spinach leaves;

- ½ cup fresh mint leaves;

2 stalks of green onions (including the white head);

Juice of 1 lemon;

2 tbsp. olive oil;

- ½ tsp. fresh ground black or white pepper;

1 tsp sea ​​salt.

Preparation

Puree all ingredients in a food processor, adding ¾ cup water. Serve.

Sauce with shallots and grapefruit juice

Try combining citrusy freshness with a light cilantro flavor.

Ingredients:

1 tsp olive oil;

- ½ cup finely chopped shallots;

2 glasses of fresh grapefruit juice (from 3 grapefruits);

2 tbsp. chopped cilantro;

2 tsp Sahara;

- ¼ tsp. fresh ground black pepper;

2 tbsp. olive oil.

Preparation

Heat a teaspoon of olive oil in a large nonstick frying pan over medium heat. Add shallots, cook 5 minutes or until golden brown. Add juice. Bring to a boil. Raising the heat slightly, cook until 1 cup of sauce remains (about 6 minutes). Remove from heat and let cool.

Place grapefruit juice mixture, cilantro, sugar and pepper in a blender. Mix until smooth. Add 2 tbsp. olive oil. Blend again in a blender until smooth.

Vinegar dressing for baked lemon salad

The dressing has a unique taste, color and aroma thanks to the juice of baked lemons. Add just a little olive oil, honey and salt.

Ingredients:

2 lemons;

1 tsp olive oil;

1 tbsp. honey;

- ½ tsp. salt;

3 tbsp. olive oil.

Preparation

Preheat the oven to 200 degrees. Cut the lemons into quarters and remove the seeds. Place them in a ceramic or glass baking tray or pan. Drizzle with a teaspoon of olive oil. Place cut side down on a baking sheet and bake in the oven until the lemons are soft and slightly golden. This will take about 25-45 minutes (depending on the size of the lemons). Let cool.

Squeeze the juice and pulp from the lemons into a small bowl. Add the juice from the pan, as well as honey and salt. Stirring constantly with a whisk, slowly add olive oil. Again, energetic hand work. Pour the prepared sauce over salad, vegetables or shrimp to give them a special aroma and extraordinary taste.

Vegetable salad is always fast, tasty and healthy! To prevent a vegetable salad from seeming boring, use original recipes for sauces and salad dressings

The simplest vegetable salad that we most often prepare is tomatoes, cucumbers, bell peppers, onions and a lot of greens. This vegetable salad goes perfectly with a variety of dishes: meat, poultry, fish, potatoes and other vegetables. Even as an independent side dish, a vegetable salad is simply an excellent option for dinner.

Usually everyone dresses vegetable salads with mayonnaise, yogurt, sour cream or vegetable oil. I offer you several original options for dressings for vegetable salad, and every day you will have a new dish on the table from the most ordinary products. I have accumulated recipes for dressings for vegetable salads, which now, friends, I am happy to share with you! Try it and you will definitely find something new for yourself =)

Experiment in the kitchen, it's always interesting =)

Ingredients for a standard vegetable salad:

• Tomatoes – 2-3 pcs.
• Cucumbers – 2-3 pcs.
• Bell pepper – 1 piece
• Onion – 1 pc.
• Lettuce leaves - to taste
• Greens - to taste
• Salt, garlic - to taste

You can add fresh sweet carrots, green peas, broccoli or cauliflower, zucchini, brussels sprouts, cabbage and whatever else you like to the salad.

Two useful tips

1. If you like the dressing recipe, but you don’t have one or another ingredient, try replacing it with a similar one. Don't be afraid to mess up your salad dressing. Maybe you can make a great marinade for meat =)

2. Look in the refrigerator and on the shelves of kitchen cabinets. Combine foods you've never combined before. Stir, whisk or grind and add salt to taste. Did you like the resulting salad dressing? Write down the recipe =) Cooking is always about experiments.

We prepare sauces for vegetable salads and more

Dressing recipes can be used for absolutely any salads, as well as for fish, meat, poultry, baked vegetables and pasta. The choice depends only on your taste.

Jamie Oliver's French Salad Dressing

For French dressing you need:

• Dijon mustard – 2 tsp.
• Wine vinegar – 2 tbsp.
• Olive oil – 5-6 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste
• Garlic - to taste

Chop the garlic, add vinegar, oil, mustard, salt, pepper and mix thoroughly.

Mascarpone dressing with herbs

To refuel you need:

• Mascarpone – 6 tbsp.
• Natural yogurt – 2 tbsp.
• Dijon mustard – 1-2 tsp.
• Oregano and thyme - 1 pinch each
• Garlic - to taste

Combine mascarpone with yogurt and stir thoroughly. Add mustard, chopped garlic, dried or fresh herbs and stir again until smooth.

Yogurt sauce for salad

For dressing with yogurt you need:

• Natural yogurt – 5-6 tbsp.
• Wine vinegar – 2 tbsp.
• Olive oil – 1 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine all products and mix until smooth.

Lemon salad dressing

For lemon dressing you need:

• Juice of 1 lemon
• Olive oil – 6 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine the products and beat lightly with a whisk.

Peanut sauce

Ingredients:

• Sour cream – 250 g
• Walnut kernels – 200 g
• Garlic - to taste
• Vegetable oil – 1 tbsp.
• Lemon juice – 50 ml
• Salt to taste

Fry the nuts in a frying pan and crush (grind in a blender). Squeeze the garlic through a press. Combine all products and mix thoroughly.

Sour cream dressing with basil is an excellent sauce for vegetable salad

For sour cream dressing you need:

• Sour cream – 100 g
• Grainy mustard – 1 tsp.
• Green basil – 2-3 sprigs
• Garlic - to taste
• Salt, pepper - to taste

Combine sour cream with mustard, chopped garlic, chopped basil, salt and pepper and mix thoroughly.

To refuel you need:

• Olive oil – 6 tbsp.
• Balsamic vinegar – 2 tbsp.
• Sea salt – a pinch
• Freshly ground pepper - to taste

Combine the products and mix thoroughly.

Thousand Island Salad Dressing

To refuel you need:

• Mayonnaise – 150 g
• Ketchup – 2 tbsp.
• Chili – 1 pod (or a pinch of ground red pepper)
• Pickled cucumbers – 50 g
• Olives – 50 g

Finely chop the pickled cucumbers and olives, add mayonnaise, ketchup, chopped chili or ground pepper and mix the sauce thoroughly.

Spicy sour cream sauce with cucumber for salad

For sour cream sauce you need:

• Sour cream – 200 g
• Natural yogurt – 30-50 ml
• Mayonnaise – 30-50 g
• Juice of 1 lemon
• Green onions (preferably chives) - a small bunch
• Shallots – 7-8 pcs (can be replaced with onions)
• Parsley - a small bunch
• Cayenne pepper or ground red pepper - to taste
• Cucumbers – 2 small
• Salt - to taste

Mix sour cream with yogurt and mayonnaise. Finely chop the onion, herbs and cucumbers and add to the sour cream mixture. Add salt, lemon juice and pepper. Mix the sour cream sauce thoroughly.

Mustard sauce with honey - ideal for meat and baked vegetables

It's not a sauce, but a very tasty homemade mustard. By the way, a very tasty sauce is used as... It can also be used as a salad dressing.

For honey mustard sauce you need:

• Yellow mustard seeds – 1 tbsp
• Brown mustard seeds – 1/2 cup
• Wine vinegar – 100 ml
• Dry white wine – 150 ml
• Honey – 100 ml
• Sea salt – a pinch
• Ground white pepper - a pinch

Pour white wine over brown mustard seeds, cover with cling film and leave for 12 hours at room temperature. Grind yellow mustard seeds in a coffee grinder. Combine ground and wine-soaked grains, add vinegar, honey and pepper, mix thoroughly and leave for 2-3 hours. Then add salt and mix. If homemade mustard turns out dry, dilute it with wine.

For a more intense color, you can add saffron or turmeric, and for taste - dried herbs and spices (oregano, tarragon, mint, paprika, cloves, ginger).

Lemon onion dressing

Suitable for baked potatoes and spaghetti.

For lemon dressing you need:

• Cream 20% – 250 ml
• Lemon juice – 2 tbsp.
• Green onions - a few to taste
• Sea salt – a pinch

Chop the onion, pour in the cream, add lemon juice and salt, mix thoroughly.

Caesar salad dressing

To refuel you need:

• Anchovies – 10-15 pcs.
• Parmesan – 100 g
• Olive oil – 200 ml
• Capers – 3 tbsp.
• Juice of 3 lemons
• Zest of 2 lemons
• Dry mustard – 1 tsp.
• Salt - a pinch
• Freshly ground pepper - to taste
• Garlic to taste

Crush the garlic with salt in a mortar, add anchovies, capers, mustard, pepper and zest. Grind thoroughly again until smooth. Add lemon juice and stir. Slowly pour in the oil in a thin stream and continue to knead the mixture with a pestle until you get a homogeneous emulsion. It is convenient for this purpose to use a whisk at the slowest speed. Then add grated cheese and mix.

Mushroom oil for salads

Ingredients for mushroom oil:

• Unscented sunflower oil – 150 ml
• Dried mushrooms – 20-30 g
• Coffee grinder

Grind the mushrooms into powder in a coffee grinder, pour into a small jar, pour in oil, close with a tight lid and shake well until a homogeneous mass is obtained. Leave for 2-3 hours.

Balsamic Vinegar Salad Dressing

Ingredients:

• Lemon – 1 pc.
• Honey – 1 tsp.
• Balsamic vinegar – 1 tbsp.
• Olive oil – 50 ml
• Capers – 2 tbsp.
• Garlic – 2-3 cloves
• Parsley and basil to taste

Chop all the products, put them in a blender and grind into a homogeneous mass.

I will be very glad if you liked the recipes for salad dressings and sauces that I use. Enjoy your meal!

Best regards, Natalie Lissi

Salad sauces are not just an original dressing, but a real culinary miracle, a kind of lifesaver that allows the housewife to experiment with the taste and aroma of dishes. With the help of the original sauce, even the most modest salad can easily be turned into a real culinary masterpiece, adding new aromatic and taste notes. In addition, the use of sauces helps to diversify the menu, making the taste of the same dish completely different every time. With such enormous scope for culinary creativity and imagination, it would be unwise to limit ourselves to ordinary mayonnaise, sour cream and vegetable oil.

Video with three refueling options

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Recipes for original salad sauces

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Caesar salad dressing

To prepare real Caesar sauce, you will need such a rare ingredient as Worcestershire sauce. We'll deviate a little from the original and replace it with sweet mustard. Believe me, your creation will satisfy even the most sophisticated gourmets!

Ingredients:

• 2 eggs
• half a medium lemon
• 1-2 tablespoons grated Parmesan
• 100 olive oil
• 20 g sweet mustard or Worcestershire sauce

Cooking method:

The sauce is created on the basis of eggs, which must be prepared using a special technology. Bring the water to a boil and immediately turn off the heat. Carefully pierce the eggs on the blunt side with a needle. We put them in non-boiling or not very boiling water and leave there for literally 1-2 minutes.

Squeeze the juice of half a medium-sized lemon.

Using a knife, split the eggs in half. Pour the liquid part of the egg into a blender glass. Using a teaspoon, scoop out a layer of white from the eggshell. Beat the egg mixture thoroughly. Pour in lemon juice and beat everything again.

Add a couple of tablespoons of grated Parmesan to the resulting mass and again thoroughly whisk all the ingredients.

If you still manage to find Worcestershire sauce, add a few drops of this valuable component to the egg and cheese mixture in a blender. If not, we use sweet mustard, which is also called sandwich or French mustard. French mustard differs from ordinary hot mustard in its delicate taste and aroma. It is prepared from brown and black mustard seeds, dill, tarragon and wine vinegar.

While blending the mixture, add olive oil in a thin stream. We continue to beat everything until a homogeneous consistency is formed, reminiscent of 10% sour cream. Please note that if everything is done correctly, the initial mass after all stages of beating should increase in volume by at least one and a half times! This is Caesar salad dressing! It is advisable to season the salad with it immediately after preparation. If you decide to save some of the sauce for the next day, put it in the refrigerator and whisk it again before using to return the consistency to lightness and airiness.

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Greek salad owes much of its original taste to the dressing or sauce. The most interesting thing is that there is no single recipe. The Greeks use olive oil as a base, to which various spices and seasonings are added to taste. We will try to prepare just one of the many options.

• three tablespoons of olive oil (virgin)
• 0.5 tsp sweet mustard
• one clove of garlic
• 1 tbsp. freshly squeezed lemon juice
• oregano and basil

Mix all ingredients in a blender. Dress the salad immediately before serving.

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Creamy yogurt sauce with herbs

This refreshing, light, vitamin-packed sauce goes well with fresh vegetable salads, and adds freshness to preserved vegetables in winter.

Ingredients:

• up to seven types of fresh herbs
• 1 medium onion
• 1 clove of garlic
• 100 g low-fat yoghurt
• 150 g cream
• ground white pepper and salt

Cooking method:

Wash, dry and finely chop fresh basil, rosemary, thyme, dill, parsley, kupir and chives.

Chop one medium onion. Crush a clove of garlic in a garlic press. Mix onions and garlic with herbs.

Add 100 low-fat yogurt and 150 g cream to the greens with onions and garlic. Season the sauce with ground white pepper and salt.

Beat everything in a blender and season the salad.

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Basil dressing recipe

This flavorful and easy-to-make Italian sauce is perfect for almost any dish.

Ingredients:

• 1 cup walnuts or pine nuts
• fresh basil leaves
• 2 cloves garlic
• 100 g olive oil
• ground pepper and salt

Cooking method:

Preheat the oven to 175 degrees. Spread the nuts evenly on a baking sheet. Bake in the oven for 8 to 10 minutes until a characteristic aroma and golden color appear. Let it cool.

Bring 4 cups of salted water to a boil. Add basil. Place the basil in a colander. Rinse with cold water and dry on a paper towel.

Mix basil, nuts and garlic in a blender. Season with salt and pepper. Carefully pour in the oil. Beat until you get a homogeneous mass.

The sauce can be used immediately after preparation or frozen: transfer to a container, cover with a lid and place in the freezer. Defrost for about 20 minutes at room temperature or put in the microwave for 30 seconds. Before using, the sauce can be re-blended in a blender.

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Salad sauce with honey and poppy seeds

This spicy sauce with a sweet and sour taste goes very well with meat salads, one of the main components of which is chicken. The main highlight of the sauce is the poppy seeds.

Ingredients and method of preparation:

• 50 ml honey
• 3 tbsp. apple cider vinegar
• a couple tbsp. olive oil (virgin)
• 2 tsp sweet mustard
• one small onion
• 1 tsp poppy seeds
• salt and ground black pepper to taste

Mix all ingredients in a blender until a homogeneous creamy mass is formed and immediately use as a dressing.

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Dijon mustard sauce for salad dressing

Depending on the amount of mustard used, this tangy sauce can be made hotter or milder to suit your taste. A small amount of sugar will also help soften the spiciness of the sauce.

Ingredients:

• light mustard seeds
• white peppercorns
• Dijon mustard
• white wine vinegar
• 150 g sour cream
• 1 yolk
• sugar, salt

Cooking method:

2 white peppercorns and 7 light mustard seeds must be thoroughly crushed in a mortar.

1 tbsp. Mix Dijon mustard* with a teaspoon of white wine vinegar, crushed peppercorns with mustard and half a teaspoon of sugar.

Beat 150 g of sour cream until creamy with one yolk and a pinch of salt. Add sour cream to the mustard mixture and mix everything thoroughly. The sauce is ready!

*Dijon mustard is a famous French mustard (moutarde de Dijon) with a salty flavor and smooth texture, made from brown or black mustard seeds and wine. It is excellent for making sauces and salad dressings, adds a different flavor to mayonnaise, and is a classic seasoning for grilled meat and steak.

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Fruit salads also need a tasty dressing. Fruits go perfectly with cream, so it is on their basis that we will prepare our sauce.

Ingredients:

• 200 ml cream
• 1 tbsp. chilled cream
• 2 egg yolks
• 1 tbsp. Sahara
• vanilla sugar

Cooking method:

Mix a glass of cream with a tablespoon of sugar. Place on the fire and bring the mixture to a boil.

Add a tablespoon of cold cream to the raw egg yolks. We rub everything thoroughly.

Remove warm cream from heat. Mix with the egg-cream mixture and heat again, stirring continuously until the mixture thickens. Add a little vanilla sugar, and as soon as it dissolves, remove the sauce from the heat. You cannot boil the cream again! Let the sauce cool and dress the salad.