If you think that the vinaigrette is exclusivelybeetroot salad, then you are deeply mistaken. His "Russian" name, he owes "sauce vinaigrette", and in most countries of the world is known as a Russian salad. By the way, this sauce is very common in Europe as an excellent dressing not only for a variety of salads, but also for other dishes or cold appetizers. The recipe for the vinaigrette sauce is very simple and is used for making Caprese salad, the famous Greek and the already mentioned Russian salad (vinaigrette in our understanding). Serve this sauce and as a gravy for cold fish and hot pork. It fits perfectly with shrimp and chicken. By and large, the sauce of vinaigrette is a salad dressing, which is made from vinegar and vegetable oil. But depending on the recipe, it can be varied with additional ingredients, some of which are more suitable for boiled or fresh vegetables, while others are better combined with meat or chicken, fish or shrimp. So if this sauce is so universal, then let's find out how to cook it according to a classic recipe or with various additives.

Classic vinaigrette sauce

Traditional recipe for cooking classicsauce. Suitable for all salads from fresh vegetables, meat and fish dishes, to appetizers with shrimps or other seafood and even to dumplings. And also used for refilling classic vinaigrette. Ingredients:

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

Preparation: In order to prepare the sauce according to the classic recipe, we take three parts of butter and one part of wine vinegar. Oil and vinegar pour into a jar with a tightly closed lid, add there the same large salt, freshly ground pepper and thoroughly shake everything. As a result, we get sauce of a turbid yellowish color with an acidic taste and a spicy smell. You can cook this sauce and a little differently. In a bowl, put half a teaspoon of salt and a pinch of black pepper. 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. As a result, a cloudy, but thicker, than in the first case mass will be obtained. Note: Instead of wine vinegar, you can use dry white wine, lemon juice (especially - when served with boiled shrimp), berry or apple cider vinegar. If the sauce of the vinaigrette is done in advance, then before serving it needs to be shaken again.

Vinaigrette sauce with greens

This version of the sauce is perfect for dressing vegetable salads, as well as dishes made from boiled or stewed fish. Yes, and with a simple boiled chicken, it also goes well. 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: Vinegar mix well with a pinch of salt. Add the vegetable oil and mix well with a whisk. Stir the sauce for 5 minutes until a uniform mass is obtained, and the vegetable oil will not combine with the vinegar. Add greens and sauce to taste, pepper.

Different varieties of vinaigrette sauce

The principle of preparation of sauce with additives does not differ from traditional. But each recipe is interesting in its own way.

• Garlic sauce vinaigrette

If you like the combination of the taste of garlic withshrimps, then this recipe simply needs to be adopted. You can make a salad with shrimps and fill it with mayonnaise, as usual, but with such a spicy sauce. And you can treat yourself to a delicious dinner with shrimp, just dipping them in a sauce and enjoying the taste of shrimp meat flavored with spicy 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 butter and shake well.

• Mustard sauce vinaigrette

This recipe is recommended for use incooking gravy to a hot pork chop, or to fill it with a salad with chicken or soy meat. To make this sauce it is possible by the traditional recipe, only adding half a teaspoon of the prepared mustard to the salt and pepper.

• Tomato sauce vinaigrette

This recipe is perfect for cooking"Cold" and hot tomato sauce for meat dishes. To prepare this version of the sauce, you need to ripen a ripe and juicy tomato with boiling water and remove from it a hard skin. Then rub the tomato through a sieve, turning it into tomato puree and discarding the seeds. In the resulting tomato puree put salt and pepper, pour the wine vinegar, stir and gradually add butter (three times more than vinegar).

• Egg vinaigrette sauce

This recipe will make youa delicious substitute for mayonnaise, which will suit any salad with chicken or shrimp, or with boiled vegetables. For this sauce you need to grind the yolk of the hard-boiled egg and add it to a mixture of vinegar with pepper and salt. Pour in the necessary amount of vegetable oil and finally put there also finely crushed egg white.

• Vinaigrette sauce with bell pepper

South European recipe for the famous sauce. For a salad with white chicken or shrimp, it is hardly suitable. But here's a fat pork chop with such a sauce will get just a superb taste. And this recipe can be used to make a sauce that perfectly complements snacks with smoked chicken or serving as a condiment to boiled potatoes. To make this sauce you need one big and meaty bell pepper (preferably red) bake in the oven or microwave. Then wipe it through a sieve and add to the mixture of apple cider vinegar, pepper and salt. Pour in the vegetable oil and whisk. By the way, this sauce will turn out especially fragrant if to prepare it on the basis of crimson (or other berry) vinegar. Try to perfect a simple recipe of a vinaigrette sauce according to your tastes. For example, cook it on the basis of a thick and fragrant mustard oil or diluted with soy sauce, or a little sweetening. Serve this sauce with boiled shrimps, potatoes, dumplings, chicken or meat. The simplest dish he will make piquant and special. It's not for nothing that the recipe for this famous sauce is so popular in Europe. And what we are worse than Europeans? We advise you to read:

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