Salad vegetable salad
- sauce vinaigrette
- American sauce
- Egg sauce
- Orange-Mustard Sauce
- ranch dressing
- The sauce with blue cheese
What we usually dressed with vegetable salads? Typically, we have the choice is small - or mayonnaise or vegetable oil. Meanwhile, worldwide use is much more varied salad vegetable salads. Some of them are familiar and common in everyday food, and some belong exclusively to the high cooking and present in the restaurant's menu.
Whatever it was, but to diversify trivialsalad vegetables, you can use a tasty sauce. Sometimes this requires quite sauce ingredients available, but there are gas stations, in which there are very unusual for our food products. We offer you recipes for sauces that will help make the salad is not only delicious, but also spicy, and sometimes give it a completely new and unusual taste.
It is also called French dressing, and in the rankingpop sauce vinaigrette salad dressings (along with mayonnaise) takes a worthy first place. Firstly, preparations necessary for its very simple and products available, and secondly, make it possible to preserve and store in the refrigerator for several days, and thirdly, the dressing further additives can vary. So, for a classic vinaigrette, we need the following ingredients:
- Wine vinegar - a third of the glass;
- Olive oil - 1 cup;
- Garlic - 3 cloves;
- Salt - half a teaspoon;
- Black pepper (ground) - half a teaspoon;
- Mustard - 2 teaspoons.
In a deep bowl or saucepan pour winevinegar and whisk whisking, gradually begin to add him olive oil. As a result of mass should become cloudy and a little froth. Then, continuing to whisk, add to the mixture of oil and vinegar freshly ground black pepper, salt, mustard (ready) and minced garlic.
Once sauce becomes homogeneous, it can beto use for salads, but it is better to give him a brew. Keep the sauce vinaigrette in the refrigerator is necessary, pour into a bottle and tightly close the lid. But before you fill the salad dressing you need a good shake up.
Instead of vinegar, you can useapple cider, balsamic, or even an ordinary household vinegar. In addition to olive oil, this sauce is prepared with other vegetable oils, such as sunflower, corn or mustard. The vinaigrette can put an ordinary hot mustard, sweet French or grainy. And to soften the harsh taste of the sauce will allow a small amount of sugar or honey.
This sauce Americans use for their traditional potato salad. So any vegetable salad, of which consists of sweet potatoes, and our hearts, we can fill this sauce.
- Mayonnaise - 3 tablespoons;
- French Mustard (Dijon) - 1 tsp;
- Sugar - half a teaspoon;
- Salt - a pinch of 2-3;
- Lemon juice - 1 teaspoon.
Mayonnaise mix with mustard, lemon juice,salt and sugar. Good rub the salad and dressed. If necessary, the sauce is too thick can be diluted with cold boiled water and sugar substitute honey. If you make this sauce with his usual hot mustard, it just need to take less.
The sauce on the basis of cooked egg yolks willa kind of substitute for mayonnaise or vinaigrette. And it can fill any vegetable salad, ranging from the traditional cabbage and ending with a light summer salad of tomatoes and cucumbers.
- Egg yolks - 3 pcs .;
- Mustard - 1 tablespoon;
- Apple cider vinegar (3 percent) - 1 cup;
- Vegetable oil - 1 tablespoon;
- Sugar - 1 tsp;
- Salt and pepper - to taste.
Welded hard-boiled egg yolks through a sieve orfine grater and rub it with mustard and vegetable oil. Then diluted with a mixture of apple cider vinegar, add sugar, pepper and salt. Sauce whisk whisk or simply shaken, poured into a bottle.
Instead of applesauce can be used home brew, and the amount of sugar and mustard to vary to your taste. Besides vinegar or brew for this sauce, you can insist on spicy herbs or garlic.
It is very unusual sauce with a spicy mix of citrus flavor, mustard and honey.
- Fresh orange;
- Fresh lemon;
- Olive oil;
- Salt and pepper.
From half a lemon and half an orange Pressjuice, mix it with three tablespoons of olive oil, a teaspoon of Dijon mustard and a teaspoon of honey. Add salt and pepper as you like and vzobem sauce whisk.
This sauce is popular in American states notless than the famous American salad. It is prepared on the basis of mayonnaise with the addition of buttermilk or yogurt, and is used for filling vegetable salads and baked or boiled potatoes.
- Mayonnaise - 1 cup;
- Kefir - a half cup;
- Dry onions (seasoning) - 2 teaspoons;
- Dry garlic - 2 teaspoons;
- The seeds or dill (chopped) - 2 teaspoons;
- Salt, pepper and lemon juice - at your discretion.
Pour into a blender mayonnaise and yogurt, add the remaining ingredients and stir thoroughly. We give the brew for at least an hour and use as a salad dressing.
Instead of dried garlic and onion can be used fresh ground. The sauce can be stored for several days in the refrigerator.
The sauce with blue cheese
And here's the recipe of high gastronomy. Makes it so gourmet blue cheese (Gorgonzola, Saint Agur Blue, dor blue, Roquefort, Blue Stilton, Danish blue) which is called the blue cheese and Worcestershire sauce (English fermented sauce made from vinegar, fish, spices and sugar). So if you manage to get hold of these products, you can cook and such an unusual sauce.
- Mayonnaise - 1 cup;
- Blue cheese - 120 g;
- Lemon juice - 2 tablespoons;
- Worcestershire sauce - 1 tsp;
- Black pepper - to taste.
Cheese shred spoon or a fork orblender. In the first case we get the sauce with slices of cheese, in the second - a homogeneous mass. Then mix the cheese with mayonnaise and Worcestershire sauce, place freshly ground pepper, and insist in the refrigerator for several hours.
Choose a recipe, try and cook. Your salads will unusually tasty and delicious in its own way. However, to come up with your own, and the sauce is not too difficult: mayonnaise, yogurt, sour cream, vegetable oil, vinegar. Take any foundation and fantasize. Perhaps you will succeed is not worse than the chefs trendy restaurants. Be of good cheer! And cook with pleasure.</ P>