Salad sauces: recipes with photos

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

Salads as a dish appeared two thousand years ago, in warm countries, where cooks had a lot of fresh herbs and vegetables. At first, such snacks were seasoned with olive oil to soften the taste. But then salad dressings began to multiply with the increase in recipes for these latter dishes. But in the Nordic countries (alas, Russia is also one of them), most people continue to use only a few gas stations. This mayonnaise, sour cream, vegetable oil or vinegar. But did you know that dressing plays an important role in salads? It is the sauce that emphasizes the taste of the dish and sometimes completely transforms it. Don't believe? Even if all you know how to cook is Olivier and Caesar, salad dressings will help you serve a “new” dish to the table every time. But you need to know which fillings are suitable for what. In this article you will find an interesting selection of recipes for various dressings. They are grouped according to the types of salads that are appropriate to dress them with.

Universal dressings. Fragrant oil

Usually thesesauces are the most ancient. Often they consist of one ingredient. This is vegetable oil, sour cream, wine vinegar or lemon juice. Mayonnaise stands apart, which, although it is considered a universal salad dressing, consists of several ingredients. Inventive humanity did not calm down, and began to invent various dressings based on these listed "simple" sauces. So there was an aromatic oil for salads. In other countries, you can buy garlic, pepper, rosemary, basil and other types in the store. This versatile dressing is good because it has already absorbed all the aroma of dried herbs. And these homemade salad dressings are very easy to make. You can prepare them for the future, with different tastes. Here is a recipe for basil oil. Put two stalks of dried basil into a clean and dry bottle. In addition, you can also add a pinch of other herbs. But be sure to dry, because the juice of fresh plants will begin to ferment and ruin the entire product. Olive oil (you can also sunflower, but always refined, odorless) is heated to forty degrees. As soon as the finger becomes hot, turn off the fire under the saucepan. Pour the oil into the herbal bottle. We seal well. We put in a cool place. You can use it after a week.

Mayonnaise

This is another versatile sauce. They can fill almost all salads, including the beloved Olivier. Store-bought mayonnaise has a lot of s alt and all sorts of stabilizers. So it's better to cook it yourself. The original recipe, invented inthe French city of Mayon, gradually acquired numerous variations. This sauce is now prepared with eggs or without them at all, as well as with yolks. The whole secret of mayonnaise is to make the vegetable oil slurry. Do you think that only factory units can do this? Let's make mayonnaise, the universal salad dressing. It is also prepared at home. True gourmets believe that the components for it need to be beaten only by hand, with a whisk, because the blades of an electric mixer heat the food and spoil the taste. But, in principle, a kitchen device (including a blender) will speed things up. Separate the yolk from the egg. Let's break it down. We begin to add olive or sunflower oil in small portions. Beat until the fat is completely dissolved in the egg. One egg will require 250 milliliters of vegetable oil. Gradually, the color and structure of the mass will begin to change. It will become thicker and yellower. Beat the chilled protein with s alt. Add to thick sauce until desired consistency. At the end, add various spices (optional lemon juice, mustard powder, pepper, etc.). Whisk again.

Aioli

You should know that mayonnaise itself is the basis for many salad dressings. Mediterranean aioli is one of them. But mayonnaise is a versatile sauce. It can be seasoned with both meat, fish, and light vegetable salads. Aioli, on the other hand, due to its fat content and rich garlic flavor, is not suitable for all dishes. It is customary for them to season meat salads, as well as appetizers with pasta.or boiled potatoes. It's very easy to make if you have a blender. We lower five cloves of garlic, three yolks and a little s alt into the bowl. We beat. We begin to gradually add olive oil until a thick suspension is obtained. At the end add some lemon juice. Whisk again. According to gourmets, Lucien Olivier, who owned a tavern in Moscow in the 19th century, filled his invention with aioli sauce.

Vinaigret

For a Russian person, this word means a special kind of snack based on beets. But in French cuisine, vinaigrette is a classic salad dressing. The dressing is truly universal: it can be seasoned with both cold vegetable appetizers and warm ones with meat and fish. On the basis of vinaigrette, you can also prepare more complex sauces. Let's look at the classic recipe. The name "vinaigré" itself consists of two words. Wine and fat (that is, vegetable oil) are the two main components of the sauce. We put two teaspoons of mustard (preferably Dijon) in the mixer bowl, season with black pepper and a pinch of s alt. Pour in tablespoons of wine vinegar. We beat. We begin to gradually add about a hundred milliliters of olive oil, without turning off the mixer. If you crumble feta (half a glass) into the finished vinaigrette and add dried parsley and oregano, you get a Mediterranean dressing. If instead of wine vinegar you use balsamic, and add lemon juice at the end, you get the dressing "Provencal".

Caesar salad dressing at home. Classic recipe

This legendary snack was born on the border of Mexico and the United States in the last century. And it was not the main ingredients (Romaine lettuce leaves, wheat croutons and parmesan cheese) that made her famous, but the dressing. Its secret is in a special way of boiled eggs. They undergo minimal heat treatment. Boil water and turn off the fire. Put the egg right there. Measure exactly 60 seconds. Take the egg out of the hot water and let it sit at room temperature for ten minutes. Let's put it in the mixer bowl. As you can see, the yolk remained completely raw. And the protein remained liquid, but ceased to be transparent. It is in this way that the cooked egg made the Caesar salad dressing famous. In the authentic recipe, everything was limited to this dressing. And the Caesar salad itself was made like this. The flat dish was rubbed with garlic. Lettuce leaves were torn at him with their hands. They were sprinkled with olive oil, lemon juice, poured over with an egg. Parmesan was grated on top and sprinkled with butter-fried croutons.

Modern Caesar salad dressings

The appetizer has gained worldwide popularity, and many restaurants have included it in their menu. Many chefs have decided to increase the "nutritional value" of the original salad by including different hearty ingredients. So there was "Caesar" with boiled chicken breast. An appetizer with shrimp, smoked salmon or lightly s alted salmon has become no less popular. There is even an option with fried bacon. changedand the original Caesar salad dressing recipe. Depending on what you will cook the appetizer with - with meat, fish or seafood - select the dressing. Here is a sample cooking guide. Crack the properly prepared egg into the blender bowl. Add a minced garlic clove, the juice of one lemon, a teaspoon of Dijon mustard and four anchovies. We beat the mass. At the end, add a handful of grated parmesan cheese. Too complex sauce for Caesar salad is balanced by the fact that the appetizer itself is made elementary. We tear Romaine leaves with our hands, mix them with pieces of salmon or salmon. We pour dressing. We spread the croutons.

Fresh or herbal salad dressings

Used to spice up snacks of this type with sour cream or mayonnaise? There are many other tasty dressings. Let's take Greek salad dressing as an example. Everyone has tried this appetizer at least once. Coarsely chopped tomatoes, rings of black olives, cubes of Feta cheese. Vinaigrette-based sauce is most suitable for such a set of products. But we will use balsamic vinegar to give a spicy note. Pour a quarter cup of this ingredient into a bowl. Add two crushed or pressed cloves of garlic, two teaspoons of brown cane sugar, a pinch of s alt and black pepper. We beat with a whisk. We begin to add small portions of extra virgin olive oil. We constantly work with a whisk until a liquid suspension is formed. You can add lemon to this mixture for sophistication.juice or liquid honey with soy sauce in a ratio of 1 to 2.

Warm salad dressings

In such an appetizer, one uncooled ingredient, usually meat, is put. Dressings should also be appropriate, such that they would allow the dish to stay warm for a long time. Consider this type of dressing using the chicken salad dressing as an example. Making a classic vinaigrette. We pick off the head of garlic from the top dirty scales or clean it completely. Lastly, drizzle with olive oil. Cut off the base of the head of garlic. Without disassembling into cloves, wrap in foil and bake for about twenty minutes at 220 degrees. Expanding. Mash the garlic with a fork, add to the vinaigrette along with three tablespoons of grated parmesan. Beat the whole mass again.

Chicken breast snacks

Note that other universal dressings are also suitable for warm chicken salad. This is the same mayonnaise or classic Vinaigrette. But tender diet chicken will also be ideally combined with Caesar salad dressing, Greek Tzatziki, a Hungarian mixture of olive oil (70 ml), dark wine vinegar (3 tablespoons), ketchup (4 tablespoons), cane sugar (1 tablespoon) and dry paprika (1 teaspoon). Try also warm salads with Dijon bra dressing. You need to beat three tablespoons of mustard with whole grains and white wine vinegar. Season with s alt and pepper. Gradually pour in half a glass of olive oil, whisking the mass with a whisk. Finish with a pinch of dried thyme.

Salads onbased on rice or pasta

Such a snack in itself is very satisfying. But rice groats or boiled pasta need a good "grease". Caesar salad dressing is suitable for this type of appetizer, but lighter, based on natural yogurt. Eggs for such a dressing can be hard-boiled and finely chopped. Prepare a salad of smoked mackerel, apples and farfalla pasta with a sauce called shallots. In fact, this is the same vinaigrette, but white wine vinegar is used there, not red. And finely chopped shallots intervene in the dressing. Ideally cover the surface of rice grains and pasta sauces based on mayonnaise. Here is a gas station called the Green Goddess. We put in the mixer bowl: half a glass of mayonnaise and sour cream; the pulp of a finely chopped avocado; a handful of chopped parsley; three feathers of a young onion; three anchovies. Pour in a tablespoon of lemon juice, season with pepper, s alt. Beat until smooth.

Mixed herb salads

Now ready-made mixes of greens are sold in stores. This includes lettuce, arugula, basil, and other edible herbs. This assortment is already ready for use. But what to fill it with? Herb salad dressings are best made as light as the dish itself. Here is a typical recipe for such a mix. Mix in equal proportions kefir and curd cheese. It can be cheese (then s alt the salad less), feta, mozzarella. Ordinary farmer's cottage cheese will do. Mash the cheese well with a fork. Mix with kefir. Add a finely chopped clovegarlic, dry spices (oregano, savory).

Meat salads

In this case, dressings are suitable for us, the ingredients of which are tomatoes (both fresh and in the form of tomato paste or ketchup) and pepper. If there is pork or sausages in the appetizer, we will spice up the dish with mustard and mayonnaise. On sale there are many sauces for salads with meat. This and Ligurian pesto, which can be prepared at home by chopping green basil leaves, garlic cloves and toasted nuts in a blender. Pitted black olives can also be included in this mixture. When the ingredients turn into a homogeneous mass, dilute it to the desired consistency with olive oil. Sauces are also suitable for meat appetizers: Caucasian adjika, Mexican salsa, Hungarian paprika paste and others.

Instead of a conclusion

So we learned how to make sauces for salads. Dressing recipes are very numerous, but you should not treat them as a kind of dogma. You can change the ingredients or their proportions to your liking. Focus on what exactly you want to emphasize in the salad. Tenderness of spring radish fresh cucumbers? Then season the salad with yogurt or kefir mixed with cottage cheese. Want to neutralize the fat content of pork? The mustard will spice it up. Aioli will make any salad, even simple greens, very satisfying.