If you think that vinaigrette isexclusively beetroot and cabbage salad, then you are deeply mistaken. It owes its “Russian” name to the “vinaigrette sauce”, and in most countries of the world it is known as Russian salad. By the way, this sauce is very common in Europe as an excellent dressing not only for various salads, but also for other dishes or cold appetizers. The recipe for vinaigrette sauce is very simple and is used to prepare Caprese salad, the famous Greek salad and the already mentioned Russian salad (vinaigrette in our understanding). This sauce is also served as a gravy for cold fish and hot pork. It goes well with shrimp and chicken. By and large, vinaigrette sauce is a salad dressing that is made from vinegar and vegetable oil. But depending on the recipe, it can be diversified with additional ingredients, some of which are more suitable for boiled or fresh vegetables, while others go better with meat or chicken, fish or shrimp. So if this sauce is so versatile, let's find out how to prepare it according to the classic recipe or with various additives.

Classic vinaigrette sauce

Traditional recipe for making classicsauce. It goes well with all fresh vegetable salads, meat and fish dishes, appetizers with shrimp or other seafood, and even dumplings. It is also used to season classic vinaigrette. Ingredients:

• Vinegar;
• Olive oil;
• Salt;
• Ground black pepper.

Preparation:To prepare the sauce according to the classic recipe, take three parts oil and one part wine vinegar. Pour the oil and vinegar into a jar with a tight-fitting lid, add coarse salt, freshly ground pepper and shake well. The result will be a cloudy yellowish sauce with a sour taste and spicy smell. You can prepare this sauce a little differently. Put half a teaspoon of salt and a pinch of black pepper in a bowl. Add two tablespoons of vinegar and mix everything until the salt dissolves. Then pour in six tablespoons of oil and beat the mixture with a fork. The result will be a cloudy, but thicker mass than in the first case. Note: Instead of wine vinegar, you can use dry white wine, lemon juice (especially when serving with boiled shrimp), berry or apple cider vinegar. If you make the vinaigrette sauce in advance, you need to shake it well again before serving.

Vinaigrette sauce with greens

This sauce option is great for dressing vegetable salads, as well as for boiled or stewed fish dishes. It also goes well with simple boiled chicken. Ingredients:

• 2 tbsp. a spoonful of vinegar, infused into greens;
• salt;
• 8 tbsp. spoons of vegetable oil;
• ground hot chili peppers;
• finely chopped canteen greens to taste (green onions, parsley, rosemary, thyme).

Preparation:Mix the vinegar well with a pinch of salt. Add the vegetable oil and mix well with a whisk. Whip the sauce for 5 minutes until you get a uniform mass and the vegetable oil combines with the vinegar. Add herbs and sauce to taste, pepper.

Different varieties of vinaigrette sauce

The principle of making sauce with additives is no different from the traditional one. But each recipe is interesting in its own way.

• Garlic sauce vinaigrette

If you like the combination of garlic flavor withshrimp, then this recipe is simply a must-have. You can make a salad with shrimp and dress it not with mayonnaise, as usual, but with this hot sauce. Or you can treat yourself to a gourmet dinner with shrimp, simply dipping them in the sauce and enjoying the taste of shrimp meat, seasoned with a hot and spicy sauce. To prepare this version of the sauce, you need to grind a clove of garlic with salt and pepper, mix it with vinegar and oil and shake well.

• Mustard sauce vinaigrette

This recipe is recommended for useto prepare a gravy for hot pork chops, or to season a salad with chicken or soy meat. You can make this sauce according to the traditional recipe, just adding half a teaspoon of ready-made mustard to the salt and pepper.

• Tomato sauce vinaigrette

This recipe is perfect for cooking"cold" and spicy tomato sauce for meat dishes. To prepare this version of the sauce, you need to scald one ripe and juicy tomato with boiling water and remove the tough skin. Then rub the tomato through a sieve, turning it into tomato puree and removing the seeds. Add salt and pepper to the resulting tomato puree, pour in wine vinegar, stir and gradually add oil (three times more than vinegar).

• Egg vinaigrette sauce

This recipe will allow you to prepare a wonderful anda tasty substitute for mayonnaise that will go well with any salads with chicken or shrimp, or with boiled vegetables. To make this sauce, you need to grind the yolk of a hard-boiled egg and add it to a mixture of vinegar, pepper and salt. Pour in the required amount of vegetable oil and finally add finely chopped egg white.

• Vinaigrette sauce with bell pepper

Southern European recipe for the famous sauce.It is unlikely to be suitable for a salad with white chicken meat or shrimp. But a fatty pork chop with such a sauce will acquire a simply excellent taste. And this recipe can also be used to prepare a sauce that perfectly complements snacks with smoked chicken or serves as a seasoning for boiled potatoes. To prepare such a sauce, you need to bake one large and fleshy bell pepper (preferably red) in the oven or microwave. Then rub it through a sieve and add to a mixture of apple cider vinegar, pepper and salt. Pour in vegetable oil and whisk. By the way, this sauce will turn out especially aromatic if you prepare it on the basis of raspberry (or other berry) vinegar. Try to improve the simple recipe for vinaigrette sauce in accordance with your tastes. For example, by preparing it on the basis of thick and aromatic mustard oil or diluting it with soy sauce, or sweetening it a little. Serve this sauce with boiled shrimp, potatoes, dumplings, chicken or meat. It will make the simplest dish spicy and special. It is not for nothing that the recipe for this famous sauce is so popular in Europe. And why are we worse than Europeans? We recommend reading:

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