What do we usually dress vegetable salads with?As a rule, we have little choice - either mayonnaise or vegetable oil. Meanwhile, the whole world uses much more diverse dressings for vegetable salads. Some of them are familiar and ordinary for everyday cuisine, and some belong exclusively to haute cuisine and are present in restaurant menus. Be that as it may, you can diversify a trivial vegetable salad with a delicious sauce. Sometimes such a sauce requires quite affordable ingredients, but there are also dressings that contain products that are quite unusual for our cuisine. We offer you sauce recipes that will help make a vegetable salad not only tasty, but also piquant, and sometimes give it a completely unusual and new taste.
Vinaigrette sauce
It is also called French sauce, and inIn the popularity rating of salad dressings, vinaigrette sauce (along with mayonnaise) takes a worthy first place. Firstly, for its preparation you need very simple and affordable products, secondly, you can make it in advance and store it in the refrigerator for several days, and thirdly, this sauce can be diversified with additional additives. So, for the classic vinaigrette sauce we will need the following ingredients:
- Wine vinegar is one third glass;
- Olive oil - 1 glass;
- Garlic - 3 cloves;
- Salt - half a teaspoon;
- Black pepper (hammers) - half a teaspoon;
- Mustard - 2 teaspoons.
Preparation:Pour wine vinegar into a deep bowl or saucepan and, whisking, gradually add olive oil. As a result, the mixture should become cloudy and foam slightly. Then, continuing to whisk, add freshly ground black pepper, salt, mustard (ready) and chopped garlic to the mixture of oil and vinegar. As soon as the sauce becomes homogeneous, it can be used to dress the salad, but it is better to let it sit. Store the vinaigrette sauce in the refrigerator, pouring it into a bottle and tightly closing the lid. And before dressing the salad, the sauce must be shaken well. Note: Instead of wine vinegar, you can use apple, balsamic or even regular table vinegar. In addition to olive oil, this sauce is also prepared with other vegetable oils, for example, with sunflower, corn or mustard. You can add regular hot mustard, sweet French or grainy mustard to the vinaigrette sauce. A small amount of sugar or honey will soften the tart taste of the sauce.
American sauce
This is the sauce that Americans use for theirtraditional potato salad. So any vegetable salad that includes our dear and beloved potato can be dressed with this sauce. Ingredients:
- Mayonnaise - 3 tablespoons;
- French mustard (Dijon) - 1 teaspoon;
- Sugar - half a teaspoon;
- Salt - 2-3 pinch;
- Lemon juice - 1 teaspoon.
Preparation:Mix mayonnaise with mustard, lemon juice, salt and sugar. Grind well and season the salad. If necessary, the sauce can be diluted with cold boiled water, and the sugar can be replaced with honey. If you make this sauce with regular hot mustard, you just need to take less of it.
Egg sauce
A sauce based on boiled egg yolks will becomea kind of replacement for mayonnaise or vinaigrette sauce. And you can dress any vegetable salad with it, from a traditional cabbage salad to a light summer salad of tomatoes and cucumbers. Ingredients:
- Egg yolks - 3 pieces;
- Mustard - 1 tablespoon;
- Apple cider vinegar (3 percent) - 1 glass;
- Vegetable oil - 1 tablespoon;
- Sugar - 1 teaspoon;
- Salt and pepper - to taste.
Preparation:Rub hard-boiled yolks through a sieve or a fine grater and grind it with mustard and vegetable oil. Then dilute the mixture with apple cider vinegar, add sugar, pepper and salt. Whip the sauce with a whisk or simply shake it, pouring it into a bottle. Note: Instead of apple sauce, you can use homemade kvass, and vary the amount of sugar and mustard to your taste. In addition, vinegar or kvass for this sauce can be infused with herbs or garlic.
Orange and mustard sauce
A very unusual sauce with a piquant combination of citrus, mustard and honey. Ingredients:
- Fresh orange;
- Fresh lemon;
- Olive oil;
- Honey;
- Mustard;
- Salt and pepper.
Preparation:Squeeze the juice from half a lemon and half an orange, mix it with three tablespoons of olive oil, a teaspoon of Dijon mustard and a teaspoon of honey. Add salt and pepper to your taste and whisk the sauce.
Ranch Sauce
This sauce is popular in the American states notless than the famous American salad. It is prepared on the basis of mayonnaise with the addition of buttermilk or kefir, and is used for dressing vegetable salads and baked or boiled potatoes. Ingredients:
- Mayonnaise - 1 glass;
- Kefir - half a glass;
- Dry onion (seasoning) - 2 teaspoons;
- Dry garlic - 2 teaspoons;
- Seeds or greens of dill (chopped) - 2 teaspoons;
- Salt, lemon juice and pepper - at your discretion.
Preparation:Pour mayonnaise and kefir into a blender, add the remaining ingredients and mix thoroughly. Let it sit for at least an hour and use as a salad dressing. Note: Instead of dried garlic and onion, you can use chopped fresh ones. The sauce can be stored in the refrigerator for several days.
Sauce with blue cheese
Here is a recipe from haute cuisine.What makes it so is the gourmet blue cheese (Gorgonzola, Saint Agur, Dor Blue, Roquefort, Stilton Blue, Danish Blue), which is called blue cheese, and Worcestershire sauce (an English fermented sauce made from vinegar, fish, spices and sugar). So if you manage to get these products, you can make this unusual sauce. Ingredients:
- Mayonnaise - 1 glass;
- Blue cheese - 120 g;
- Lemon juice - 2 tablespoons;
- Worcestersky sauce - 1 teaspoon;
- Black pepper - the taste.
Preparation:Grind the cheese with a spoon or fork or in a blender. In the first case, we will get a sauce with pieces of cheese, in the second - a homogeneous mass. Then mix the cheese with Worcestershire sauce and mayonnaise, add freshly ground pepper and leave in the refrigerator for several hours. Choose a recipe, try and cook. Your salads will become incredibly tasty and in their own way exquisite. However, it is not so difficult to come up with your own sauce: mayonnaise, kefir, sour cream, vegetable oil, vinegar. Take any base and fantasize. Perhaps you will succeed no worse than the chefs of fashionable restaurants. Go for it! And cook with pleasure. We recommend reading:
