Delicious dressings for vegetable salads. Delicious salad dressings

There are hundreds of different salad dressings - from classic to the most exotic, but it’s not enough to prepare them correctly, you need to know which ones go with what. Many of the trainings, as they are sometimes called today salad sauces, are universal, but some will best emphasize and enhance the taste of certain products. We have selected options that are popular all over the world and clarified which dishes they are especially good in.

Universal refills for salads

Classic vinaigrette

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

Lemon-balsamic

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

Mediterranean

IN classic vinaigrette add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano and a plum tomato, cut into small cubes. Let it brew for a couple of hours. Perfect option for any salads with seafood.

Italian

Bake ½ cup in the oven pine nuts until golden brown, about 8 minutes, set aside to cool. Combine 1 cup basil leaves in a blender. roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually add 100 ml of olive oil and beat until smooth. You can replace the pine nuts with walnuts and the butter with yogurt for a “white and light” option.

"Caesar"

Mix 1 egg yolk, 1 clove of garlic, 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

Whisk the juice from half a lemon, 1 teaspoon at a time hot mustard And lemon zest, half a teaspoon of sugar and salt to taste. Add 1/2 cup of olive oil and a few chopped dill stalks little by little.

Poppy in Greek

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

"Bistro"

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

Spicy honey mustard

Mix 2 teaspoons each of honey and Dijon mustard, the juice and zest of half a lemon and salt. Gradually add 70 ml 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, peel. Make a “classic vinaigrette”, add baked and mashed garlic with a fork 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 mixture

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 of paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

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

Dressings for pasta and rice salads

Shallot Vinaigrette

By classic recipe"vinaigrette" can be prepared softer and spicy option with the addition of 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 each of chopped garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Place 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 into the processor. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

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

Farmer's Blue

Mix a quarter cup of buttermilk and the same amount of sour cream, 1/2 cup of crumbled blue cheese, juice of 1/2 lemon, salt and any hot peppers taste. This option is perfect for green and warm salads.

Refills for meat salads

Cowboy

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

Smoky Ranch

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

"Sesame"

Whisk 3 tablespoons 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 of sesame seeds ground in a coffee grinder and mix well. Ideal for duck and game salads.

Creamy curry

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

Who doesn't love holidays?! Delicious dishes on the tables, fresh herbs, vegetables. But if you season them with banal mayonnaise, the dish will not “sound”, you will end up with a standard salad that will not surprise your guests. And if instead of mayonnaise for a salad from fresh vegetables add most interesting sauce, then it will probably not go unnoticed, and the hostess will receive a lot of compliments addressed to her. On the eve of the holidays, QuLady magazine has collected the most popular and delicious salad sauces. Take note, treat and pamper your family, friends and loved ones with delicious food.

The main thing in the article

Sauces for salads from fresh vegetables

Salad sauce can make vegetables sparkle with new flavor notes. Correctly selected and prepared sauces can reveal the taste of the salad, turning it into a masterpiece. Let's look at what salad dressings are.

• Lungs. As you know, vegetables and herbs are not high-calorie light food, so they will be an ideal addition to a salad easy refueling, which will highlight their taste. TO easy refueling can be attributed classic sauces based on vegetable oils. In France they are given the name vinaigrette. This vinaigrette is usually made from 1/4 vinegar and 3/4 any vegetable oil, while the taste of the dressing is “diluted” with a variety of spices. Since today we have access to a huge number different vinegars and vegetable oils from all over the world, then each time preparing a vinaigrette in a new combination will not be difficult.
• Heavy dressings. If you add a thick sauce to the vegetables, the salad can easily replace the main course. Hearty dressings are made based on fatty fermented milk products, eggs, nuts. Such sauces go well with salads that contain meat or seafood. Heavy dressings include: mayonnaise homemade, italian pesto, sauces based on sour cream, cream, yogurt. Very often they are served separately with chopped salad in sauceboats, so that everyone can individually flavor a portion of the salad the way they like it.
• Exotic sauces. Recently, exotic dressings have become increasingly popular. Connoisseurs different cuisines, trying to bring something of their own, they make amazing dressings from seemingly incompatible products. Mainly Chinese, Indian and Japanese sauces are widely used. With them, salads from spicy or pickled vegetables, salads with rice and tofu cheese, exotic seafood and vegetables become unusual and original.
• Sauces for sweet salads. Of course, we cannot forget about salads, which add a sweet note. Representatives of the fairer sex love them very much. For such combinations, a special dressing is needed that will combine all the flavors together.

Original Greek salad dressing

Greek salad Many people love to eat. In the classics, it is watered with vegetable or olive oil. We suggest experimenting and making original sauces for Greek salad.

Original gas station No. 1

To prepare it you will need:

• 6 tbsp olive oil;
• 1–2 tbsp balsamic vinegar;
• 1 lemon;
• 1 tsp dry basil;
• 1 tsp dry oregano;
• 0.5 tsp allspice;
• 0.5 tsp salt;
• 1-2 cloves of garlic.

Method of preparation: Squeeze the juice from the lemon, add to the butter, chop the garlic clove. Mix all. Received original dressing water Greek salad and serve.

Original gas station No. 2

Necessary:

• 8 tbsp oil (olive);
• 3 tbsp lemon juice;
• 1 tsp classic grain mustard;
• 1 tsp honey;
• 0.5 tsp salt;
• 0.5 tsp dry oregano;
• 1-2 cloves of garlic.

Place all ingredients of the sauce into a blender and “scroll” until smooth. After the mass becomes homogeneous, you need to taste it, maybe you need to add salt. This original sauce is served separately in a gravy boat for Greek salad.

Sauce for Caesar salad with chicken

Caesar salad with chicken becomes an adornment for almost everyone festive table. We would like to present a master class on preparing the sauce for this salad.
Let's prepare the products:

• 2 chicken eggs;
• 1 tsp regular mustard;
• 150 ml olive oil;
• 1 clove of garlic;
• 6 pcs anchovies;
• 1 tsp Worcestershire sauce;
• 1 tbsp lemon juice;
• salt pepper.

Finely chop the anchovies and place in a container. Add mustard and squeeze a spoonful of lemon juice.


Next, pour in Worcestershire sauce, salt and pepper. As for the salt, be careful not to overdo it, as anchovies are usually quite salty. Squeeze the garlic.


The following procedure must be carried out with eggs. Boil water, remove from heat and drop eggs into it. Hold them in hot water one minute and remove. Add the resulting soft-boiled eggs to the rest of the ingredients.


Lastly, add the oil and blend all the ingredients in a blender until thickened.

The sauce is ready. It can be stored for no more than two days.


This sauce can be poured directly over the salad or served separately in a sauceboat.

Soy sauce-based salad dressings

More than 2.5 thousand years ago, Chinese monks, leaving a barrel of soybeans outside the temple gates, without knowing how, created soy sauce. Under the influence of weather conditions and physical decay of the crop, a slurry was obtained, which was later called soy sauce. The monks liked it so much that they used it as a dressing for rice, vegetables, meat, and fish. Thanks to him, the dishes were purchased new scent, became more piquant. After China was opened to the whole world, soy sauce came to the table of Europeans and they really liked it. Today, a bottle of such liquid “lives” in every housewife’s kitchen. Here are a few recipes for salad dressings made from... soy sauce.

Teriyaki sauce

The dressing turns out to be quite spicy and is suitable for vegetable salads with meat or seafood. You will need:

• 6 tablespoons of soy sauce;
• 6 tablespoons of dry wine;
• 1 clove of garlic;
• 0.5 tbsp dry ground ginger;
• 2 tbsp honey.

Squeeze the garlic through a press. Pour soy sauce and wine into a bowl. Place the resulting liquid along with the garlic on slow fire and add all other ingredients. Heat the dressing until the honey melts; no need to boil. It can also be used for rice and meat.

Spicy Chinese sauce

Pepper lovers will like this sauce, and those who like more will also appreciate it. fresh dishes. The main thing is not to overdo it when adding it to the salad. The following products are required:

• 2 tbsp rice wine (can be replaced with dry white);
• 2 tbsp soy sauce;
• 2 tbsp rice vinegar;
• 1 tsp honey;
• 2 tbsp rapeseed oil (can be replaced with olive oil);
• 1 chili pepper;
• 1 tsp corn starch;
• 30 g tofu cheese;
• 1 shallot.

On rapeseed oil fry shallots and chili peppers. Place them with the oil in a blender, add all the other ingredients there and blend. The result is a fairly thick sauce, which is best served in a gravy boat with coarsely chopped vegetables.

Worcestershire sauce

Worcestershire sauce- An excellent dressing for vegetables. Although the process is quite labor-intensive, once you do it once, you will surely add this recipe to your favorites. This sauce can be kept in the refrigerator (in glass) for quite a long period of time. To prepare you need:

• 0.5 tbsp soy sauce;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons apple cider vinegar;
• 100 g sugar;
• 3–5 tamarind fruits;
• 1–2 anchovies;
• 3 tbsp mustard seeds;
• 1 tsp peppercorns, for more flavor it is better to use a mixture of peppers;
• 1 cm ginger root;
• 0.5 tsp curry;
• 0.5 tsp ground red pepper;
• 0.5 tsp cloves;
• 0.5 tsp cardamom;
• vanilla stick.

In a saucepan, mix soy sauce, apple cider vinegar, sugar, tamarind. Pour 50 ml of water into this and place on the stove, simmer over low heat for 30 minutes. In a bowl, mix curry and chopped anchovies. Place in a saucepan on the stove. If the liquid has boiled away too much, add another 20–30 ml of water. While the liquid is boiling, chop the onion, pass the garlic through a press and place with the remaining ingredients in a gauze bag. Place this bag in a jar and fill it with hot liquid. When it cools down, put it in the refrigerator to steep for a week. Afterwards, squeeze the bag thoroughly, and pour the resulting sauce into opaque bottles and put it in the refrigerator for storage.

Salad sauces with natural yoghurt

For those who are adherents healthy eating, yoghurt sauces have long been replaced traditional mayonnaise and store-bought refills. Let's share a few recipes quick sauces for vegetables from yogurt.

To do today natural yogurt pretty easy. You just need to buy milk and starter culture, which is sold in all pharmacies and supermarkets. The recipe for making this fermented milk product is written on the packaging of the yogurt starter.

Yogurt dressing with herbs

• 0.5 tbsp homemade natural yogurt;
• 0.5 tbsp mustard;
• 1 tbsp finely chopped dill.

Mix everything and serve in a gravy boat. Perfect for cucumbers, tomatoes, zucchini.

American yogurt sauce

• 0.5 tbsp natural homemade yogurt;
• 1 tbsp tomato paste;
• 1 pickled cucumber;
• a pinch of salt and sugar.

Depending on what consistency you prefer, finely chop the cucumber or grind in a blender. Add all ingredients to yogurt and mix well. This sauce can be used to season vegetable and meat salads.

Tomato sauce for salad

Tomato dressings will become great solution for salads with meat or hot salads with potatoes, rice, pasta.

Red sauce

• 3 tbsp tomato paste;
• 1 onion;
• 2 carrots;
• 1 parsley root;
• 3 tbsp flour;
• 3 tbsp sunflower oil for frying;
• 3 tbsp olive oil to sauce.

Fry finely chopped onion, carrots and parsley in sunflower oil (half). Afterwards, heat the remaining sunflower oil in a clean frying pan and fry the flour in it, dilute it with one glass of water (you can use vegetable or mushroom broth). Cook the resulting mixture for 15 minutes. Add fried vegetables, tomato paste, salt, pepper and cook for another 8–10 minutes. Add olive oil to the resulting mixture and beat with a blender. This sauce can be served warm with hot salads or cold with fresh vegetables.

Classic tomato sauce

• 2 tbsp tomato paste;
• 100 ml olive oil;
• 30 ml wine vinegar;
• 1 onion;
• 1 clove of garlic.
• 1 tsp provencal herbs(you can take the ones you like best);
• a pinch of salt, sugar, pepper.

Dissolve salt and sugar in vinegar. Add olive oil, spices, garlic, passed through a press, and tomato paste. Depending on the desired thickness of the sauce, chop the onion finely or make onion pulp in a blender.

Cheese sauces for salads

Cheese sauces- These are dense dressings that are suitable for absolutely all dishes, from light vegetables to meat of any kind.

Cheese sauce with mustard

• 50 g hard cheese;
• 2 tbsp cottage cheese;
• 2 tbsp sour cream;
• 1 tsp mustard.

Beat cottage cheese with sour cream, add mustard and grate on a fine grater hard cheese, mix. Cucumbers, tomatoes, and radishes will taste great with this sauce.

Savory sauces for salads at home with photos

Many people like to dilute the smooth taste of vegetables spicy dressings. We offer cooking master classes savory sauces, which is sure to please the whole family.

Peanut salad dressing with seeds

• 8 tbsp peanut butter;
• 300–320 ml water;
• 8 tbsp soy sauce;
• 3 tbsp sesame oil;
• 6 tsp apple cider vinegar;
• 3 tbsp rice or dry white wine;
• 6 tbsp peeled seeds.

Place peanut butter in a saucepan.


Add water and sesame oil, stir until smooth.


Add apple cider vinegar, soy sauce, wine. Place the mixture in a saucepan on the stove over low heat. Stirring constantly, bring to a boil and remove.


Fry the seeds until golden brown and add to the cooled sauce.


This filling applies to Chinese cuisine. It goes with any vegetables and herbs. And here seaweed transfers from the class of “at home in the kitchen” to the category of restaurant dishes.

Green sour cream sauce

• 400 ml sour cream;
• 2 cucumbers;
• 4 radishes;
• 8 sorrel leaves;
• 5 lettuce leaves;
• 7 spinach leaves;
• 4 sprigs of dill;
• 4 sprigs of parsley;
• salt and pepper to taste;
• 0.5 tbsp lemon juice.

Wash vegetables and herbs. Remove the peel from the cucumber. Place everything in a blender and blend.


Afterwards, add sour cream and spices there.


Bring everything to a homogeneous mass.


The sauce is ready. It goes well with tomatoes, cabbage, and eggs.

Original sauces for seafood salads

Seafood is a special category of food that you should be “courteous” with. But if you choose the right dressing for them, the result will surprise not only you.

Peanut sauce for seafood

Mustard sauce for seafood

Simple, delicious salad dressings for all occasions: recipes with photos

There is nothing more beautiful than delicious salad with herbs, and if it is also seasoned with an unusual dressing, then it is twice as pleasant. Let's share with you interesting recipes for refueling vegetable salads.

Curd sauce for salad

• 100 g fat cottage cheese;
• 0.5 tbsp milk;
• 0.5 tsp cumin seeds;
• 0.5 tsp mustard seeds;
• 1 bay leaf;
• 1 clove of garlic;
• salt and pepper to taste.

Mash the spices; this can be done in a mortar or simply rolled out with a rolling pin.


Place cottage cheese, milk, garlic, and spices in a blender.


Whisk everything together and serve.

Classic French vinaigrette

• 60 ml olive oil;
• 20 ml vinegar (you can use any vinegar);
• 0.5 tsp salt.

It gets ready in no time. Pour vinegar into a glass jar, add salt and dissolve it.


Add olive oil to vinegar.


Close the jar with a lid and shake well.


The end result should be a smooth sauce with no large bubbles.

Mustard sauce

• 1 tsp regular mustard;
• 7 tbsp olive oil;
• 1 tbsp balsamic vinegar;
• 1 tsp honey;
• 1 tsp lemon juice;
• salt and paprika to taste.

Place honey and mustard in a container.


Add balsamic vinegar, lemon juice, paprika and salt.


Add olive oil last. Mix everything until smooth.


This sauce is perfect for raw vegetables, cabbage. This sauce can be used to season any salads with vegetables, herbs, meat and seafood.

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% Greek cuisine, I know exactly)
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), easiest in a tall glass with closed lid or with 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 everything listed 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. Refueling green salad, salad from fresh cucumbers. 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 add vegetable oil in small portions (a teaspoon at a time), each time thoroughly mixing it with the yolks. When the butter and yolks become thick homogeneous mass, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons warm water. For more pungent 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. IN ready sauce add capers and finely chopped egg whites.
Serve the sauce cold boiled fish or canned 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 salads chinese style, which contain 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.
Making the sauce: put a raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies into a food processor and beat - optional 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 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 butter 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. French dressing with balsamic vinegar has a more delicate, soft taste than regular French dressing,

SESAME-GINGER DRESSING

The sweet-spicy taste of this dressing, prepared in asian style, obtained thanks to 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.

Ingredients:

• Egg - 1 pc.
• Olive oil - 150 ml.
• Sweet mustard - 1 tsp.
• Lemon juice - 1 tbsp. l.
• Parmesan - 50 grams.
• Anchovies - 4 pcs.
• Garlic - 1-2 cloves.
• Worcestershire sauce - 1 tsp.
• Salt pepper.

Any salad is not only properly selected and neatly chopped ingredients, but also a juicy, aromatic dressing that allows the taste of the dish to fully develop, and sometimes sets its main sound.

Salad sauces come in a wide variety, and chefs have known them for a very long time. In ancient China, salads were served with soy sauce, to which all kinds of spices were added. The Egyptians and Babylonians loved to season snacks with a mixture of vinegar and vegetable oil, and the Romans and Greeks ate about the same thing.

Variety of sauces

Modern recipes for salad sauces are amazing; every cook strives to create the perfect dressing by adding special ingredients to it. But despite all the diversity, salad dressing sauces are conventionally divided into several groups.

The first includes light sour dressings, which are based on a mixture of vegetable oil with vinegar or lemon juice. The most famous salad dressing with oil and vinegar is vinaigrette. Such light dressings are typical Mediterranean cuisine, they readily water fresh vegetable slicing and seafood.

In addition to the main ingredients, this dressing often contains mustard, sugar, honey, all kinds of spices, spicy herbs. Vinegar can be either the most common table vinegar or wine, apple, or berry, the latter will give the dish a soft fruity aroma.

By the way, just a couple of drops of vinegar helps fresh vegetables retain vitamin C. Olive oil is most often used, but it can be replaced with absolutely any oil you like: sunflower, corn, sesame, etc. Such salad sauces are easy to prepare at home, Just mix the ingredients until smooth.

Second group - thick sauces for salads, for example, based on mayonnaise, sour cream, yogurt, etc. Vegetable salad is less often seasoned with such a sauce, giving preference to meat or fish snacks. It is recommended to add such dressings to salads immediately before serving, as they oxidize quickly.

Chopped garlic, hot pepper, mustard or herbs will add a highlight to the taste of the sauce. For light vegetable salads, for example, with cucumbers or tomatoes, you can prepare a sauce based on cottage cheese, adding more fresh herbs, cumin, a spoonful of sour cream and salt.

Mayonnaise and its various variations are ideal for complex puff salads, as well as those in which they are used boiled vegetables. One of the most famous sauces of this type is for Caesar salad.

This unique dressing was once invented by a Mexican chef of Italian origin, Caesar Cardini, who selected the ideal mixture that emphasized the taste juicy vegetables with gentle chicken fillet. Cardini never revealed his recipe for Caesar salad sauce to anyone, but today I managed to repeat it quite closely.

In addition to these main groups, salads are dressed tomato sauce, soy, pesto, cheese - the options are limited only by the cook’s imagination.

It’s quite possible to replicate the famous Caesar salad sauce at home, and if you don’t have some ingredients on hand, don’t worry, it will still turn out delicious.

1. In a deep bowl, combine the yolk with mustard, add salt, and stir thoroughly with a whisk.
2. Gently add olive oil to the mixture, literally drop by drop, continuing to whisk until smooth homemade mayonnaise. At the end add lemon juice.
3. Crush the garlic through a press, grate the cheese on a fine grater, and mash the anchovies into a homogeneous paste. Add these ingredients to the mayonnaise, stirring thoroughly again.
4. Finally, add Worcestershire sauce and ground pepper to the dressing.

This sauce is suitable for any salad with chicken, meat, or just a mixture of fresh juicy vegetables.

Homemade Caesar salad dressing may differ from the classic one; for example, it is not always possible to find Worcestershire sauce, which gives the dressing a characteristic flavor. In this case you can add more mustard, most importantly, it should not be spicy or grainy.

To save time, you can take a ready-made olive mayonnaise, add grated Parmesan cheese with mustard and pepper to it, beat everything with a blender. Caesar salad sauce at home should be made, focusing primarily on your personal taste. The only rule is not to overdo it with lemon juice, otherwise the dressing will turn out too sour.

Homemade salad dressings are incomplete without classic pesto - spicy dressing with basil, olive oil and nuts. Making pesto is very easy and the end result is delicious. universal sauce for all occasions.

1. Base - walnuts or Pine nuts, which should be fried in a dry frying pan.
2. Scald green (this is important!) basil with boiling water and dry with a napkin.
3. Place the roasted nuts with basil, as well as cloves of garlic with salt and pepper, into a blender bowl.
4. Grind, gradually adding olive oil at the end. The mass should be fluffy and homogeneous.

Tomato sauce is suitable for meat salads, including warm ones with pasta or rice.

1. To make it, you need to peel the tomatoes by dipping them in boiling water, then chop them finely and place them in a saucepan.
2. Add chopped garlic and chili pepper, pour olive oil and chop the herbs (parsley or basil).
3. Bring the mixture to a boil, add salt and lemon juice to taste.
4. Cook for about 20 minutes over low heat, stirring constantly.
5. Pour cooled or warm sauce over vegetable, fish or meat salads.

For me, any salad begins to exist after preparing the dressing. IfThe salad has a good dressing; it can bring out the taste of any ingredients. This is the main violin in salad composition, which is often neglected. And in vain. Nothing can ruin a salad likeunsuccessful refueling,insufficient quantity or absence of it at all.Remember the same one, where on the first try you can feel the distinct taste of the dressing, which cannot be confused with anything else, or - where wine vinegar so successfully emphasizes the taste of tuna and green beans,or where simple ingredients tied together by a wonderful creamy dressing.

I bring to your attention 10 salad dressing recipes, some of which are original, and some are interpretedth me classics. With the help of them and your imagination you can composecreate a variety of simple and complex unique salads that will be an addition to the main dish or a main course, as light dinner or lunch.

Concerning simple salad Howadditions to the main course, only good is enoughrefueling for herand and saladoh sheetsoh greenand or whatwow kindand cabbage or just a few chopped vegetables mixed together.

By creating your own complex salads, which should act as the main dish,
remember a few rules:

1) Choose a dressing and the appropriate type of salad greens or cabbage to serve as the base of the salad. To bitterm viewFor salad greens (Chicory, Frize salad), sweetish dressings are more suitable for crispym viewWhen it comes to salad greens and cabbage, creamy dressings are more suitable. And the more tender the salad greens, the more liquid they becomewhat kind of gas station should there be;

2) Select the ingredientswhich are well arranged and provide variety in taste and consistency:

- something satisfying: meat, seafood, eggs and/or cheese;

- Something juicy: tomatoes, cucumbers, berries or fruits, caramelized onions, etc.;

- Something crispy: nuts, seeds or croutons, and the like;

- Something savory taste(not necessarily spicy): aromatic herbs, chili peppers, chopped pickled vegetables, mature cheese, fried bacon, and the like.

3) Dress the salad just before serving to keep vegetables and salad greens fresh and crisp longer.

Well, that's probably all! I look forward to your feedback and impressions of the salads you created!

Moderately liquid salad dressing for Asian dishes. Pairs perfectly with salad greens, cabbage and cucumbers.

2 tbsp. soy sauce

5 tbsp. sesame oil (can be replaced with any vegetable oil)

2 tbsp. rice vinegar

1 clove garlic, peeled

1 cm fresh ginger root, peeled

1 tbsp. sesame seeds, brown in a dry frying pan

1) Place all ingredients for dressing, except sesame seeds, in a blender bowl. Beat until smooth.

2) Add sesame seeds and mix well.

Classic French salad dressing:

My interpretation of the popular French vinaigrette dressing. Suitable for almost all vegetables and salad greens.

9 tbsp. olive oil

3 tbsp. lemon juice

1 tsp honey

1 tsp not spicy mustard

1 clove garlic, squeezed

Italian salad dressing:

In fact, salad dressing in Italy is very simple. Oil and balsamic vinegar or lemon juice. This dressing is somewhat more complex and richer in taste in the Italian flavor range. Suitable for any vegetables and salad greens. This refill will also a great addition to vegetables from the grill.

9 tbsp. olive oil

3 tbsp. balsamic vinegar

1 clove of garlic

1 sprig basil, leaves only

5 grams Grana Padana or Parmesan cheese, finely grated

Herbal salad dressing:

Expressive flavored dressing. Suitable for any salad greens and most vegetables, especially tomatoes. Perfectly complements the taste boiled eggs, as applications in salads.

9 tbsp. olive oil

3 tbsp. red wine vinegar

1/2 shallot, finely chopped (can substitute 1/4 small red or white onion)

1 sprig of tarragon or a few sprigs of parsley or a sprig of thyme, leaves only, finely chopped

Mix oil and vinegar until smooth. Add onion and herb of choice and mix well.

Ukrainian (author's favorite) salad dressing::

I came up with this dressing spontaneously, out of love for Ukrainian cuisine and our regional products. Suitable for leafy greens, cabbage and vegetables. Poppy attaches special taste this gas station.

9 tbsp. unrefined sunflower oil

3 tbsp. apple cider vinegar

1 tsp honey

1 tbsp. poppy seeds, brown in a dry frying pan

Mix oil, honey and vinegar until smooth. Add poppy seeds and mix well.

American coleslaw salad dressing:

A creamy, thick dressing that goes best with various types cabbage and hard vegetables like cucumbers, tomatoes, carrots and the like.

150 grams of mayonnaise

1 tsp not spicy mustard

2 tbsp. apple cider vinegar

1 tsp honey

Place all dressing ingredients in a small bowl and whisk until smooth.

Salad dressing with bacon and mold cheese:

Rich in flavor The dressing goes well with any salad greens and most vegetables, especially cucumbers and tomatoes.

9 tbsp. olive oil

3 tbsp. lemon juice

1 tsp honey

20 grams blue cheese, crumbled

50 grams of bacon, chopped and browned in a dry frying pan

Creamy salad dressing:

Thick and creamy dressing based on mayonnaise and cream. Suitable for most types of cabbage and firm vegetables. Also great as a dip for fresh vegetables or chips.

80 grams of mayonnaise

80 ml cream 20%

1 tsp not spicy mustard

1 tbsp. white wine vinegar

1/4 bunch of chives, finely chopped

1 tsp capers, finely chopped

Place all dressing ingredients in a small bowl and mix until smooth.

Spanish salad dressing:

Not regular gas station of the products that are the pride of Spain: almonds, sherry vinegar, oranges and olive oil. The dressing is ideal for bitter types of salad greens and more. Fruit and nut notes will enrich even the simplest salad.

4 tbsp. olive oil

1 tbsp. sherry vinegar

Juice and chopped zest of 1/2 orange

20 grams peeled almonds

Place all ingredients for dressing in a blender bowl. Beat until smooth.

Thai salad dressing:

Creamy dressing with Thai-Malaysian flavors. Peanut butter gives the creamy consistency and serves as the base of this unusual dressing.

1 tbsp. peanut butter

Juice of 1 lime

3 tbsp. soy sauce

1 tbsp. sweet and sour hot sauce Chile

Place all dressing ingredients in a small bowl and mix until smooth.

Bon appetit and successful culinary experiments!