What is vinaigrette made of: ingredients, proportions, dressing

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today, the vinaigrette recipe is known to almost any inhabitant of our country. Our citizens are delighted with this dish. But in fact, the vinaigrette was invented in Germany or Scandinavia, with us the dish only took root and changed somewhat. The recipe for this amazing salad came to us only in the eighteenth century, when approaching European countries. Our people soon appreciated the new dish.

The classic vinaigrette recipe with cabbage has its own secrets. For example, so that none of the components lose their natural color during storage, you must first cut the beets and mix them with oil. Another thing: if you are going to make an onion vinaigrette, many chefs advise putting this ingredient in the dish right before serving and try to keep the onion vinaigrette in the refrigerator for a short time. Among other things, you should always take into account that such a salad with pickles is a dish,which deteriorates quite quickly. Try to cook just enough of this dish so that you can immediately eat it completely. Consider further what vinaigrette is made of. We also offer several recipes and tips for making salad.

Useful qualities of vinaigrette

Vinaigrette is useful precisely because of the vegetables added to its composition. Consider what vinaigrette is made of:

1. Beetroot contains many minerals that help regulate metabolism and reduce fat deposition.
2. Potatoes are saturated with one of the most beneficial substances for the body - vitamin C. Thanks to it, the protective functions of the body are strengthened and overall immunity is strengthened.
3. Carrots contain vitamins such as B, C, E, D, and in addition, a large number of other useful elements. Carrots are an amazing antioxidant that removes harmful substances.
4. S alted cucumbers help to improve the functioning of the digestive system, they contain a large amount of fiber and iodine. Sauerkraut has a lot of vitamin C, and in addition, A, B, K and E. It improves digestion and is endowed with bactericidal functions, in addition, it improves metabolic processes.
5. Onion contains a huge amount of vitamins B and C, and also contains such important elements as iron, fluorine and iodine.

The kale and bean vinaigrette is low in calories, so nutrition experts recommend eating as much of this salad as possible for those who want to lose steamunnecessary kilograms. And if you fill the dish with sunflower oil and seasonings, then the stool will normalize and difficulties with bowel movements will pass.

How much to cook beets for vinaigrette

Traditionally, salad vegetables are boiled on the stove in a saucepan. How much to cook beets for vinaigrette is determined by the size of the root crops. If they are large, you need to cook for at least an hour. Readiness is checked with a fork: if it is hard to stick it in, you need to cook a little more.

Classic vinaigrette

Mastering the skills of cooking vegetable vinaigrette is not difficult. It is enough to strictly follow the recommended ratio of the ingredients included in the composition, to find the ideal option so that the dish is not endowed with increased spiciness or, conversely, lack of taste.

Ingredients for classic vinaigrette with sauerkraut are as follows:

• sauerkraut - 500 g;
• beets - 3 pcs;
• potato - 5 pcs;
• onion - 1 pc.;
• green peas - 200 g;
• pickled cucumbers - 3 pieces;
• vegetable oil - 100 g;
• 3% vinegar - 1 tsp;
• s alt, spices, pepper - to taste.

Cooking

How to cook the classic cabbage vinaigrette recipe:

1. My potatoes, cook as a whole in a separate pan, then wait until they cool, clean,cut into small cubes.
2. Do the same with beets.
3. Peel the onion, cut it into small pieces, cut the cucumbers into small strips.
4. Put all the cooked ingredients together in one bowl, send the cabbage there.
5. To prepare the dressing for our salad, mix oil and vinegar together, add s alt to taste and pepper. Add green peas to the prepared vegetables, mix thoroughly, season with fragrant vinegar mixture.
6. If you want the vinaigrette to look beautiful, you need to use a simple trick. We take a glass, put it in the center of the necessary dishes. We spread the salad around the glass, then carefully remove the vessel from the formed ring. We decorate the dish with parsley and dill leaves, as well as figures that we cut out from beets, carrots and boiled chicken eggs.

Classic vinaigrette prepared according to this recipe with cabbage is ready. Bon appetit!

Cooking vinaigrette with green peas

The method of preparing such a salad, common in winter, does not limit the number and proportions of its components. Anyone can add more or less according to their own taste to achieve the ideal.

Vinaigrette proportions:

• potatoes - 3 pcs.;
• large beets - 1 pc.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• pickled cucumber - 3 pieces;
• greens - to taste;
• green onion feathers - to taste;
• canned green peas - 400 g;
• vegetable oil or any dressing sauce.

Vinaigrette preparation technology:

1. Cook potatoes, carrots and beets directly in their skins on the stove or using a double boiler until the vegetables are soft and can be pierced with a knife.
2. Peel the potatoes, cut into cubes with a side of about one centimeter.
3. Cut pre-peeled carrots, beets and pickled cucumbers into cubes of similar size.
4. Chop greens and green onions finely.
5. Peel the onion, remove the peel, then cut into small pieces.
6. Mix all the ingredients in one bowl, pour the peas from the jar into it and put the s alt.
7. Ready vinaigrette can be seasoned with any vegetable oil or sauce, for example, mayonnaise. But then be prepared for the fact that the second option will turn out to be higher in calories.

A vinaigrette made this way can be kept in the refrigerator for up to two days.

Cooking vinaigrette with sauerkraut

A tasty salad prepared in this way is ideal as a daily dish or as a treat for a special occasion. In this case, it is better not to boil the vegetables, but to bake them in the oven. To do this, you need to wrap the washed potatoes, beets and carrots with foil, put them in the center of a baking dish or baking sheet and let them bake in the oven for about an hour. In addition to the cooked vegetables for the vinaigrette in the foil oven, the following ingredients are needed:

• medium-sized pickled cucumbers - 3 pcs.;
• canned green peas– 200 g;
• sauerkraut - 200 g;
• lemon juice - 3 tbsp. l.;
• greens and seasonings - to taste;
• vegetable oil for dressing.

How to make a vinaigrette with vegetable oil and vegetables is described below:

1. Let the baked vegetables cool down a little, then remove the peel from them, cut them into cubes and put them in a convenient container.
2. We remove excess liquid from sauerkraut by squeezing with our own hands, then add it to the rest of the ingredients.
3. Put the green peas on a sieve so that excess water can drain, then add them to the rest of the salad vegetables.
4. Next, we begin to prepare the sauce with which we will fill the finished salad. To do this, mix lemon juice, seasonings, green onion feathers and sunflower oil in a separate bowl.
5. Pour the sauce over the ingredients and mix thoroughly so that the dressing is evenly distributed.
6. Leave the salad for about 30 minutes, putting it in the refrigerator to infuse.

Cooking vinaigrette with fresh cabbage

If anyone is wondering if it's possible to ruin a vinaigrette by swapping sauerkraut for fresh in the list of ingredients, the answer is no, it's impossible. The salad will still be just as appetizing and endowed with useful properties, especially if you cook it according to the recipe below.

What is vinaigrette made of

In addition to the standard beets, carrots and potatoes, we need the following list of ingredients:

• cabbage - half a head;
• pickles - 2 pcs.;
• canned green peas - 200g;
• onion - 1 pc.;
• vinegar and vegetable oil for dressing;
• s alt and sugar to taste.

Cooking order:

1. Cook potatoes, carrots and beets in a multicooker, using the warm-up function, for about one hour.
2. Peel the onion, rinse under running water and cut into small pieces.
3. Cabbage should be white. Grind it too, mix with the onion and knead well with your hands.
4. Chop prepared (peeled and boiled) ingredients and pickled cucumber, send them to the cabbage-onion mixture.
5. Pour the peas from the jar onto a sieve to remove excess liquid.
6. Make dressing for vinaigrette (oil-vinegar sauce), put sugar and s alt.
7. Stir thoroughly and serve a fragrant salad.

Cooking bean vinaigrette

Beans, of course, cannot be called a standard vinaigrette ingredient, but nevertheless this vegetable goes well with the rest of the salad ingredients. A feature of the method of preparation of the following recipe is a dressing of vinegar and mustard.

What is vinaigrette made of? In addition to the usual three vegetables - potatoes, carrots and beets - the following ingredients are needed:

• red or white beans - 200g;
• pickled cucumber - 3 pieces;
• red onion - 1 pc.;
• dill and green onion (medium-sized bunches) - 1 pc.;
• mustard - 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• sunflower or olive oil for dressing.

The order of cooking white bean vinaigrette is as follows:

1. Cook carrots, potatoes and beets in any convenient way. When they are cooked and stand a little to cool, peel the vegetables from the peel and cut into medium-sized cubes.
2. Beans must first be soaked overnight in cold water. If this is not done, then you need to let the beans stand in water for at least a couple of hours. Cook in s alted water for about one hour.
3. To boiled vegetables and beans, add a cucumber, which we chop medium-sized, as well as chopped herbs and green onions.
4. In a separate bowl, mix the components that make up the dressing sauce: oil, mustard, s alt, spices, vinegar. Blend until smooth and pour dressing over salad ingredients.
5. Leave the salad ready to stand in the refrigerator for about two hours.

How to season vinaigrette

What kind of oil can be used as a vinaigrette dressing if olive oil is not to your liking? It so happened that our people prefer sunflower oil from vegetable oils. For salad dressing, they usually take unrefined. What can be seasoned with vinaigrette besides butter? When preparing this salad, the oil can be mixed with mustard, grated horseradish, vinegar, or a small amount of sugar. It happens that they do not add additional ingredients to the dressing.

Basically, the presence of certain components depends only on taste and desire. Tofor example, you can add less vinegar if there are already a lot of pickles in the salad. Or take lemon or lime juice instead, if that's more to your liking. If sauerkraut or pickles are present in the vinaigrette, then you can not s alt the dressing.

If you do not want to add either lemon juice or vinegar, you can mix sunflower oil with pickle from cucumbers in a ratio of 3 to 1. Or you can simply use wine, but white is suitable.

When choosing salad dressings, you can show imagination, but the main thing is to remember the sense of proportion and how different components are combined with each other. If the choice fell on unrefined oil, then it is better to use vinegar with a not very bright aroma. If you prefer balsamic vinegar, then it is better to take refined oil.

Refill components

What is the best salad dressing? Select components:

• Vegetable oil. It will be good if the selected oil has an aroma (unrefined sunflower oil or olive oil). But also nothing prevents you from using the standard non-flavored option.
• Vinegar. It is advisable to take the usual one, but if desired, any other will do, for example, from apples or grapes. Alternatively, consider lime or lemon juice.
• Mustard. Suitable for stabilizing the sauce. This ingredient is not very important, you can not add it at all, but here's what's curious: those people who are not enthusiastic about mustard calmly use it as part of a vinaigrette dressing. A replacement for such a specific component could beserve the yolk of a hard-boiled egg, grated horseradish and hot pepper, pre-chopped.
• If you want, you can add herbs and seasonings to give richness of taste. Basil, thyme and rosemary pair well.

You need to take vegetable oil and vinegar in a ratio of 3 to 1. Coarse s alt and pepper are added to vinegar in the desired amount, mixed with vegetable oil. All components are whipped or sent to a sealed container and actively shaken several times. If mustard is included, then the oil is initially mixed with vinegar. The method of making dressings in all cases is approximately the same, only the ingredients change. Add dressing to salad shortly before serving.

Since oil-vinegar is the ultimate vinaigrette dressing, let's figure out how to make lard dressing appetizing without deviating too much from the standard recipe. A suitable ingredient is garlic. You can grind one clove and add it to a classic dressing to make it fuller. Or you can diversify the sauce with different vegetables: bake and puree pepperoni, or make tomato puree. In the same way, you can dilute the dressing with olives. The original ingredient is honey. Just a single teaspoon per three tablespoons of vegetable oil is enough. In addition, chop the onion, mix with chopped green onions and other herbs, and then send the resulting mixture to the dressing.

Cooking Tipsvinaigrette

Regular vinaigrette is considered one of the easiest salads to prepare, but some nuances should still be taken into account:

• If vegetables for making vinaigrette are baked in an oven rather than boiled, they will not lose their vitamins and minerals, but will transfer them to the finished dish as much as possible.
• If pickled cucumber is used as one of the components, then the vinaigrette quickly deteriorates, so it is not recommended to store the finished salad even in the refrigerator for more than a day.
• You can make sure that the beets do not stain other components. To do this, it must be mixed with vegetable oil separately from all vegetables.
• If pickled cucumbers are not to your taste as an ingredient, then they can be replaced in a salad with apples and canned mushrooms.
• In order for the dressing to soak all the components as much as possible, they must be cut into medium-sized cubes.