Even the most boring salad can be revived, addhim "zest", take care of its originality. Even the long-familiar taste can be changed, make it new and memorable. To do this, you just need to prepare another salad dressing, naturally, suitable, well combined with the main ingredients of the dish. With its help you can change the accents and surprise home or guests with an unusual, but very interesting taste of a familiar dish. Of course, there are a lot of salads today, and refueling to them can be very different. Understanding this, we have collected a variety of sauce recipes and want to share them with you so that you can experiment. Having made new for yourself gravies and dressings, you will revive habitual salads, enjoy new taste sensations and receive the deserved praise. Let's start with the "Soviet classics". 
Home-made mayonnaise: a well-known sauce prepared by own hands
This is an excellent alternative to shop mayonnaise withits calories and harmful food additives. Home version of the sauce is easier and healthier, because when cooking it uses only natural products. For a long time there were different recipes for mayonnaise, but we propose to prepare in the blender is the classic dressing - gentle and spurring appetite. Ingredients:
- 225-250 grams of olive oil
- one egg
- dry mustard and sugar - a teaspoonful
- lemon juice - 2 teaspoons
- white pepper and salt - to taste
Cooking method: It is very easy to make refills in a blender, but in the case of this sauce, there is one subtlety to the salad: the ingredients must be mixed in a certain order, and each of them must be at room temperature. First you need to break the egg and take the yolk, then add sugar, pepper, mustard and salt to it, and also about 25-50 grams of olive oil. All this must be evenly mixed, pouring lemon juice and another 100 grams of oil in a thin trickle. The resulting mixture must be blended with a blender for a minute. And then pour the remaining olive oil into it and mix until thick. This is a classic version of refueling, but there are recipes of mayonnaise with various additives, for example, grated onions, turnip, nuts, curry and tobasco. Find them you can easily with us. Prepare homemade mayonnaise, but do not forget about other sauces, no less interesting and more unusual. 
Pesto: originally from Italy
This refueling is loved by the inhabitants of Milan and Turin,Parma and Bologna, Venice and Rome, Florence and Venice. The Italians began to use it as an additive to spaghetti, fish and meat. Today, remembering the recipes of the best European sauces to salads, you just need to pay attention to "Pesto" - over time he became a real classic. Its cheesy notes with shades of nuts and greenery perfectly emphasize the rich taste of multi-component dishes. Ingredients:
- Hard cheese (traditionally Parmesan) - 100 grams
- pine nuts - 150 grams
- 4 bunches of basil
- 5 cloves of garlic
- vegetable oil
- salt - to taste
Cooking method: First you need to finely chop the basil, previously washed and thoroughly dried. In order not to lose time, in parallel with this, it is possible to heat cedar nuts in a frying pan and put them to cool. As soon as the greens are sliced, you can go to the cheese - it should be finely grated. Then you need to mix basil, parmesan and chilled nuts in a blender and whip them to the state of crumbs. All this must be flavored with salt. After that, constantly whipping, start with a thin trickle of olive oil pour in: do this until a viscous mass - paste is formed. "Pesto" is interesting not only for its taste, but also for the fact that it can be stored for a long time. You just need to shift it into a jar, pour it with vegetable oil for 1.5-2 cm and put it in the refrigerator. The taste of Italian refueling will not change even after 7-10 days of such storage - it can be cooked on weekends with the expectation of a week ahead.
"Nice": harmony of unusual combinations
Recipes of French gas stations should start exactlywith this sauce - it is created for fans of originality. Initially, "Nice" was an addition to the French fondue, but today it enriches the taste of dozens of salads. This refueling can be served to any dish, for the preparation of which oil was used. So "Nice" will definitely be able to find a worthy place on your table. Ingredients:
- 1 tablespoon of tomato paste
- 2 Bulgarian peppers
- 6 tablespoons of mayonnaise (you can cook homemade - we already told you the recipes)
- ¼ teaspoon yogurt (you can take sour cream)
- ½ teaspoon dried tarragon
- black ground pepper, salt - to taste
Cooking method: It is necessary to mix yogurt (or sour cream), mayonnaise and tomato paste to a homogeneous state. After that, you need to grind the Bulgarian pepper in a blender, making a puree from it. These two compound ingredients must be combined, seasoned with tarragon, salt, pepper and again thoroughly mixed to a homogeneous mass. Of all sauces to salads, "Nice" is preparing almost the fastest - literally in 5-10 minutes. At the same time the dressing has a rich and at the same time very delicate taste, which the gourmets dear to your heart will appreciate. If you are looking for original recipes that can change the light salads, take "Nice" for a note. 
Béchamel with onion
This is a variant of another classical Frenchrefueling. Its delicate taste, tinged with onions, has always been an excellent addition to lasagne and other meat dishes. But today Beshamel is actively used as an original addition to salads with balyk, tongue, chicken and beef. If you collect interesting sauce recipes, this French dressing will become a real treasure of your cookbook. Ingredients:
- milk - 300 milliliters
- 1 medium onion
- butter - 25 grams
- flour - 25 grams
- 1 bay leaves
- 1 sprig of parsley and 2 - thyme
- ground nutmeg - pinch
- Pepper and salt - to taste
Cooking method: In the pan, you must melt the butter, then add flour to it and boil it all for 1-2 minutes, stirring constantly so that the mass is uniform. After that, you need to pour the milk, while keeping the mixture on fire. Then it is necessary to finely chop medium bulb, parsley, thyme. Greens and half a pinch of nutmeg should be poured into warmed milk and mixed thoroughly. Then all this must be salted, peppered and brought to a boil (over low heat) and held for 5 minutes. This mixture should be allowed to infuse for 60-80 minutes - only after this time the refueling will be completely ready.
French sauce: delicate taste and spicy flavor
Classic European recipes continuethis refueling, popular in France so much that it was even named after the country. She has a very interesting taste, refreshing even all the usual dishes. But neatly: thanks to wine vinegar and garlic "French" is a very spicy sauce to salad. Do not go too far with these ingredients, add them exactly in the amount that is specified in the recipe, so as not to break the aroma of what is fed to the dressing. Ingredients:
- 60-80 milliliters of wine vinegar (one third of the glass)
- 4 cloves of garlic
- 1 cup olive oil (it is better to take cold pressed)
- 2 teaspoons of mustard
- Ground pepper and salt - to taste
Cooking method: Using a corolla, you need to mix olive oil and wine vinegar in a deep dish. Then it is necessary to grind the garlic, combine it with mustard, salt, pepper and pour into the resulting liquid. "French" sauce is almost ready - you just have to mix it to a homogeneous state, pour it into a bottle and send it to the refrigerator to insist. This refueling can be stored for a long time, but keep in mind that it must be at room temperature when fed. Therefore, somewhere for an hour before enjoying the salad "French" sauce you need to get out of the refrigerator. 
Sauce for delicate lettuce
The leaves of fresh salad are very popular - todaythey are added to hundreds of different dishes. For them, even specially invented a dressing, subtly emphasizing the taste of useful greens and contributing an even more pleasant variety. In addition, it is excellent for any other vegetable salad, so its recipe for a practical hostess is really worth remembering. Ingredients:
- 1/2 cup unsweetened yogurt
- 1/2 cans of lettuce mayonnaise
- 2 tablespoons ketchup
- 2-3 tablespoons water
- 1 teaspoon ground paprika
- 1/2 tablespoons chopped marinated sweet pepper
- 1/2 chopped small cubes of onion
- salt
- pepper
- 1 tablespoon minced parsley
Cooking method: Mix everything in a homogeneous mass. That's right - five minutes, and the dressing is ready. It is made from inexpensive and always available products, because parsley, pepper, onions can be easily bought even in winter. She has a fresh taste, charging energy - with her dish with leaves of green salad will be even healthier and more nutritious. Today it is not a problem to make a gas station for all occasions. Using these recipes, you can prepare excellent sauces for salads from vegetables, with the addition of meat, fish or seafood. And this variety of refills gives you scope for a culinary fantasy. Combine these sauces with those salads that you love and know how to cook, and relatives will say thank you. We advise you to read:
