Than we usually fill vegetable salads? As a rule, we have little choice - either mayonnaise or vegetable oil. Meanwhile, around the world use much more diverse dressings for vegetable salads. Some of them are familiar and common for everyday cuisine, and some belong exclusively to high cooking and are present in the dishes of the restaurant menu. Whatever it was, and diversify the trivial salad from vegetables, you can use a delicious sauce. Sometimes this sauce requires quite affordable ingredients, but there are also such dressings, in which there are very unusual for our kitchen products. We offer recipes for sauces that will help make a vegetable salad not only tasty, but spicy, and sometimes give it a completely unusual and new taste.
It is also called French sauce, and in the ratingpopularity of salad dressings sauce vinaigrette (along with mayonnaise) takes a worthy first place. Firstly, it requires very simple and affordable products, and secondly, it can be made for future use and stored in the refrigerator for several days, and thirdly, this sauce can be diversified with additional additives. So, for the classic vinaigrette sauce we 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: In a deep bowl or in a saucepan pour the wine vinegar and, whisking whisk, we begin to gradually add to it olive oil. As a result, the mass should become cloudy and slightly foam. Then, whilst continuing, add freshly ground black pepper, salt, mustard (ready) and chopped garlic to the mixture of oil and vinegar. Once the sauce becomes homogeneous, it can be used to dress salad, but it is better to let it brew. Store the sauce of the vinaigrette in the refrigerator, pour into the bottle and close the lid tightly. And before you fill the salad, the sauce should be well shaken. Note: Instead of wine vinegar, you can use apple, balsamic or even ordinary table vinegar. In addition to olive oil, this sauce is prepared with other vegetable oils, for example, with sunflower, corn or mustard. In the vinaigrette sauce you can put the usual spicy mustard, sweet French or granular. And to soften the tart taste of the sauce will allow a small amount of sugar or honey.
This sauce Americans use for their owntraditional potato salad. So any vegetable salad, in which there is a sweet and our heart potatoes, you can fill 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: Mayonnaise is mixed with mustard, lemon juice, salt and sugar. Good trituration and dressing the salad. If necessary, too thick sauce can be diluted with cold boiled water, and sugar replaced with honey. If you make this sauce with the usual sharp mustard, then you just need to take less.
Sauce based on boiled egg yolks will becomea kind of substitute for mayonnaise or vinaigrette sauce. And you can fill them with any vegetable salad, from traditional cabbage to light summer lettuce from 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: The hard-boiled yolks are wiped through a sieve or a small grater and rubbed with mustard and vegetable oil. Then dilute the mixture with apple cider vinegar, add sugar, pepper and salt. Sauce beaten whisk or just shaken, pouring it into a bottle. Note: Instead of apple sauce, you can use homemade kvass, and the amount of sugar and mustard vary according to your taste. In addition, vinegar or kvass for this sauce can be insisted on spicy 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;
- Salt and pepper.
Preparation: From half a lemon and a half of orange, squeeze the juice, mix it with three tablespoons of olive oil, a teaspoon of Dijon mustard and a teaspoon of honey. Salt and pepper we add at our discretion and we'll grate the sauce with a whisk.
This sauce is popular in the US 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 filling 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 the blender, add the rest of the ingredients and whisk thoroughly. Let's brew for at least an hour and use it as a dressing for a salad. Note: Instead of dried garlic and onions, you can use crushed fresh. Sauce can be stored in the refrigerator for several days.
Sauce with blue cheese
And here you have a recipe from high cooking. It is made with a delicacy cheese with blue mold (Gorgonzola, Sep Agur, Dor Blue, Roquefort, Blue Stilton, Danish blue) called blue cheese and Worcesters sauce (English fermented sauce made from vinegar, fish, spices and sugar). So if you manage to get these products, then you can cook such an unusual sauce. Ingredients:
- Mayonnaise - 1 glass;
- Blue cheese - 120 g;
- Lemon juice - 2 tablespoons;
- Worcestersky sauce - 1 teaspoon;
- Black pepper - the taste.
Preparation: Cheese grind with a spoon or fork or in a blender. In the first case we will have a sauce with pieces of cheese, in the second - a homogeneous mass. Then mix the cheese with the Worcesters sauce and mayonnaise, put freshly ground pepper and insist in the refrigerator for several hours. Choose a recipe, try and cook. Your salads will be unusually delicious and in its way refined. However, to come up with your own sauce is not so difficult: mayonnaise, kefir, sour cream, vegetable oil, vinegar. Take any base and fantasize. Perhaps, you will get it no worse than the chefs of fashionable restaurants. Dare! And cook with pleasure. We advise you to read: