You will be surprised, but even if you replace the usual mayonnaise or vegetable oil in the most ordinary vegetable salad with a special salad dressing (sauce), the dish will sparkle with completely different colors, become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and made from improvised salad dressings, as well as exotic, but very tasty!
All-purpose salad dressing
Products
100 ml lemon juice
400 ml vegetable oil (to your taste, I like corn oil)
1 tbsp. Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce
The proportions of the ingredients in the salad dressing are approximate; I made all the measurements along the way, so don’t be afraid to change or adjust anything to suit your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating the base, it’s for taste.
Throw it into the blender, whack-whack, you're done!
Don't have a blender? Garlic through a press, all into a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce when roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes sprinkled with it will be good in the oven. Chicken or fish - everything takes on an ennobled appearance and taste.
So, if I don't have time for anything else, I feel free to take the bottle of this sauce out of the refrigerator, drizzle it on what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have this dressing in the refrigerator, and I prepare a lot of it at once (reduce the number of ingredients if you don’t need as many). In a closed glass container, vinaigrette salad dressing can be stored for several weeks without losing its taste. You just need to shake it periodically, because... the emulsion breaks down over time.
Sesame dressing- for me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads and also add it to boiled potatoes. The dishes are very aromatic.
Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp.
White sugar - 1/8 tsp.
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp.
Sesame seeds (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper
Place all ingredients in a small deep bowl and whisk well.
If you use this dressing for leaf salad, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.
Spicy dressing for vegetable salads- You can make an unusual salad from the most ordinary vegetables. All you need is the “secret ingredient” - the original salad dressing.
Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 teaspoons
Cumin - 1.5-2 teaspoons
Salt - 0.5 teaspoon
Vegetable oil (preferably olive) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.
So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Beat thoroughly with a fork.
Chop the parsley.
Add herbs to the sauce and stir. Leave for 10 minutes.
The dressing is great for vegetable and mushroom salads.
Gas station "In Kamchatka"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and sour cream yolks.
Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste
Whisk the sour cream with the yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.
Sour cream dressing with lemon- suitable for vegetable and fruit salads
Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch
Remove the yolk from a boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and stir thoroughly.
Squeeze the juice from half a lemon.
Add lemon juice, sour cream, and salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.
Yogurt and herb dressing- this green yogurt dressing can be used to dress salads or serve with ready-made main courses.
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Mustard - 2 tsp.
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Fresh tarragon (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp.
Salt and ground black pepper
Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and herbs dressing into a gravy boat.
Salad dressing- This yogurt salad dressing has a delicate structure and excellent aroma. This dressing can be used to flavor any salads.
Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp.
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Salt and ground black pepper
Place all ingredients in a food processor, add salt and pepper. Mix on medium speed until smooth.
Yogurt Salad Dressing with Green Onions m - think about how to replace mayonnaise in a salad? Try the yogurt dressing!
Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp.
Ground pepper - 0.25 tsp.
Place yogurt in a bowl.
Squeeze lemon juice and add mayonnaise.
Salt and pepper to taste.
Chop green onions. Mix everything thoroughly.
Salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash dishes!
Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife
Place everything in a bottle, cap it and shake until the contents turn into a homogeneous mass.
Mayonnaise salad dressing- this salad dressing will give your dish a slight hint of sourness.
Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp.
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.
Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly whisk salad dressing.
Mayonnaise salad dressing is ready. You can prepare a salad.
Garlic dressing for vegetable salads- Vegetable salads can be dressed with this dressing, and you can also pour over herring before serving.
Products
Olive oil - 1/2 cup
Garlic (minced) - 1-2 cloves
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and black pepper
Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).
Raspberry vinegar- I needed raspberry vinegar for another tasty treat. I was tired of rushing around the shops in search of this rarity and decided that if preparing raspberry vinegar is not difficult, it’s easier to make it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .
Products
Fresh raspberries - 200 g
Granulated sugar - 1 tbsp. l.
Table vinegar - 500 mg
Sort 100 g of raspberries.
Add granulated sugar.
Mash the raspberries and sugar with a fork...
and transfer to a jar.
Heat the vinegar a little and pour it over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.
Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.
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Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and ground black pepper
Place all ingredients in a deep bowl and lightly whisk. Add salt or pepper if necessary.
Use the vinaigrette immediately or pour into an airtight container and refrigerate. This dressing can be stored refrigerated for up to 3 days. Shake the sauce container well before use.
Flavored Olive Oil- The first time I tried flavored olive oil was at a pizzeria. It was supposed to be poured onto pizza for heat and spice. I was still surprised: “Well, why didn’t I think of doing this myself?” I suggest you try it!
Products
Hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil
1. Wash all ingredients and dry well, otherwise the oil will become moldy.
Dry, uncrushed seasonings and pepper will also work.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Leave for at least 1 month. Of course, the longer it sits, the better.
You can use flavored olive oil for salad dressing, pizza or bruschetta. For meat and fish.
Healthy dressing for sweet salads- to prepare this salad dressing you only need lemon, honey and cinnamon. And, of course, a good mood!
Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 teaspoons
Cut the lemon and squeeze the juice out of one half. Add honey.
Mix thoroughly and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, and bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.
French Vinaigrette- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it goes great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.
Products
Wine vinegar (balsamic vinegar or lemon juice) – 1/4 cup
Mustard (Dijon) – 1 tbsp. l.
Coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil – 3/4 cup
*
If desired, add any of the following ingredients to the main sauce:
Pressed garlic – 1/2 clove
Green onions, chopped – 1/4 cup
Cheese – 1/4 cup grated Parmesan (if there is lemon juice in the sauce)
or 1/2 cup crumbled blue cheese
Fresh herbs (thyme, parsley, tarragon), chopped - 2 tbsp. l.
In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly add the olive oil and whisk the mixture for a few minutes until emulsified. (You can combine the ingredients in a blender, or by shaking them in a sealed jar.)
Store the Vinaigrette in an airtight container in the refrigerator for up to 2 weeks. Shake well before use.
Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup
In a small bowl, combine vinegar, mustard, salt and pepper and whisk well.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes a total of 3/4 cup sauce.
Pour vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and place in the refrigerator (classic vinaigrette sauce can be stored in the cold for up to 3 days).
Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste
Place table mustard and raw egg yolks in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as mayonnaise sauce, then dilute with vinegar and strain.
Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.
Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 glass
granulated sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife
Place the raw yolks in a saucepan, add mustard, sugar, pepper, salt and grind it all well until a homogeneous mass is formed.
Then pour in the cooled vegetable oil in a stream, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.
Oil-vinegar dressing
Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
finely chopped greens 3 tbsp. spoons
ground pepper to taste
salt to taste
Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour boiling water over the greens and drain the liquid immediately. Place the steamed greens in a mixture of vinegar and oil and mix thoroughly.
Mustard dressing
Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g
Place mustard and raw egg yolks in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then pour in the vinegar, add the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become milder.
Salad dressing with sour cream
Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups
Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end add 3/4 cup sour cream.
French gravy
For 4-6 servings you will need:
- 125 ml vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice,
- 2 chopped tomatoes,
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any chopped fresh herb or seeds, such as cumin.
Place all ingredients in a bowl or screw top jar and mix or shake until combined.
Salad dressing- an excellent dressing option for salads made from vegetables, meat or potatoes.
Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp.
Mustard powder - 1/4 tsp.
Hot sauce (like Tabasco) - 3 drops
Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulse until smooth.
Pour the sauce into a pitcher or glass jar, seal tightly and place the salad dressing in the refrigerator.
The salad dressing can be refrigerated for up to three days.
Walnut-garlic dressing
Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.
Grind the peeled nut kernels in a porcelain mortar, add chopped garlic, and grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and thoroughly grind this mass in an enamel bowl, gradually adding vegetable oil. When the mixture thickens, add lemon juice or grape vinegar and mix again.
Refueling “Warsaw style”
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sour cream 0.5 cups
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste
Whisk the sour cream with the eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir
Garlic sauce with herbs- excellent garlic sauce will decorate and enliven meat and fish dishes.
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Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste
Peel and crush the garlic in a garlic press.
Wash and finely chop the greens.
Add mayonnaise and mix everything thoroughly.
Vinegar infused with lemongrass, ginger and garlic- this aromatic vinegar will complement vegetable salads well and is perfect for meat marinades
Products
Lemon grass - 2 stems
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 glass
Wash and dry the lemon grass. Finely chop. Cut the garlic cloves into halves.
Place lemon grass, garlic and ginger in a glass container.
Heat vinegar in a saucepan over medium heat until boiling. Remove from heat, cool to room temperature, and pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use after at least 2 weeks.
Salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing as a sauce for main courses.
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Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp.
Freshly ground black pepper to taste
In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree to a paste. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for no more than three days.
Salad dressing
Prepare salad dressing from mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, pour over the salad and serve immediately.
Dressing with herbs and lemon juice
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vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley 20 g
sugar to taste
ground black pepper to taste
The vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.
Salad dressing
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onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste
Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Carefully change vinegar, olive, corn or sunflower oil and pour in the prepared mixture, mix again
Refueling
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walnut 0.25 cup
or pine nut 0.25 cup
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups
Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped 1 small clove garlic 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 1/4 - 2/3 glasses of water.
Wild West Salad Dressing
in a plastic container mix 1/2 cup kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little Tabasco sauce, 1 crushed clove of garlic and 1 tablespoon chopped cilantro. Close the container tightly with the lid and shake well
Hippie Salad Dressing
Blend 1/2 cup grated carrots, 2 tbsp Japanese rice wine, 2 tbsp wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450 g soft tofu, 1 minced small clove of garlic.
Asian Citrus Salad Dressing
mix 2 tablespoons peanut oil, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard
Tahini Salad Dressing
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tablespoon of honey. Salt to taste
Old Ranch Salad Dressing
mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small clove of garlic, 1 tablespoon finely chopped herbs (basil, parsley, cilantro, thyme), 1/2 teaspoon mustard and a pinch Chile
MORE REFILLINGS:
1) I buy an avocado and wait until it ripens. I don’t take stone ones, I take round ones with the hint that they will soften someday. I wrap it in a bag with an apple or banana so that it gets ready faster. This is the most whole fatty product, in a blender I add water and garlic or salt and water, or just a drop of soy sauce and again water, I get a decent amount of sauce. If you plan to eat the salad not immediately, then add lemon juice - otherwise the avocado sauce will darken on the surface.
2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also great.
I pour this dressing over grated root vegetables or salad greens, such as spinach. I add banana slices or a couple of dried fruits - for a sweet tooth -)
3) thick and sweet dressing made from banana, ground pure, or with a spoon of lemon juice or spices, from curry and chili to cinnamon and cardamom. When eating separately, it is better to add sweets to greens and vegetables, not protein foods.
4). with beets it’s just classy and looks very beautiful.. winter -))
5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it’s very tasty, although simple.. but the yolks contain lecithin, I think it’s good.
6) rather not about the dressing, but about the salad itself: I’ve made it a rule to have vegetable salads to maintain my figure, but I’m still too lazy to cut carrots, beets and zucchini, of course - for me, a cool option is to grind fresh cauliflower in a food processor - it turns out " rice" in 30 seconds, and it’s already very tasty to season it with any thick natural sauce from this list
Examples of delicious combinations:
Sauce of crushed orange with coriander powder and black pepper (for example, with grated beets, beets and prunes/dried persimmons)
- sauce from ground persimmon or banana: for the hot side - with chili, for the spicy side - with curry and ginger, for the sweet side - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- a hearty sauce made from avocado, crushed with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt and pepper to taste
Grate 2 small beets, finely chop 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time the beets will soften, as if boiled, and soak
*kelp or wakame seaweed are quite appropriate in this salad; both options are great to always have on hand - they are stored for a long time, rich in iodine and other microelements
The most satisfying sauce made from nut butter or soaked nuts: Almond or cashew paste is ground with water, soy sauce, a splash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew paste with lemon juice, mustard and nutmeg nut will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).
The most delicate sauces will be made with cashew paste, the healthiest are probably with almond paste, because, among other things, almonds are one of nature’s best sources of calcium and a good source of many other micro- and macro-elements and fats that are needed to it was satisfying - in natural concentration.
Almond paste + water + cinnamon and salt + optional, baked pumpkin until soft (for example, on boiled broccoli or green beans) - TERRIBLY TASTY
- dressing of cashew paste with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- dressing from almond paste with garlic and soy sauce (on cauliflower ground to a couscous state, with olives, apple slices, wakame seaweed soaked for 5 minutes // dressing from almond paste perfectly softens the spiciness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- dressing made from cashew paste with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I tried it too - an indescribably cool combination!)
*so that you don’t say that I’m talking about rare ingredients here, nut butter can now be found in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices until it becomes a sauce, but for me it’s already too dreary -))
Pine pesto: grind pine nuts, without soaking, with basil, water and garlic (you will get “pesto”, which is usually used to season zucchini, grated lengthwise “under pasta”)
Grind sunflower seeds or cashew paste with water, a small amount of dry mustard and lemon juice (in a salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)
Flax sauce (first grind a tablespoon of flax into powder, add 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again
Sauce for the tropics: from young coconut (the less liquid, the closer to “yogurt”), ground with lemon juice, chili pepper... why not pineapple or mango (in small quantities - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing will work, on the contrary, as a base for a stew with crispy salad greens, sprouts, bell peppers (while I was in Russia, this part seemed like.. “well, well..” But in two weeks in Thailand this topic became a whole world of discoveries)
Coconut dressing for the middle zone: the pulp of a ripe coconut (any hypermarket, choose coconuts that have all the “eyes” on the top of the head are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water until thick yogurt, cinnamon, cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese.. you can sour this sauce like yogurt by adding a spoonful of sour milk and holding warm)
Warm sauce from boiled broccoli or green beans: IT TURNED OUT JUST SUPER! Boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, and a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into a delicate pate for pancakes or bread, and in dietary reading, this pate is great for stuffing bell peppers or wrapping salad greens into rolls.
Pesto sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a healthier analogue like Bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)
Warm sauce from ground baked eggplant (the eggplant is baked whole in a toaster until soft, after which it is ground without skin. Very tasty with fresh or lightly baked tomatoes, garlic and chopped parsley, boiled rice)
Raw poultry yolks (sounds unusual to say the least - but actually tastes good with herbs and tomatoes, for example, and the yolks are a good source of B12 and whole, unprocessed fats)
Fragrant and hot, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying in every known way to prepare everything that you grew over the summer, this story is for you. Especially if nature has gifted you with an unprecedented harvest of garlic.
The easiest way to preserve garlic for the winter is as follows: thoroughly dry the harvested garlic, put it in nylon tights and hang it in a dry place. Or you can use our grandmothers' old, tried-and-true recipe: dry the garlic without cutting the stems, then weave it together using twine into a braid or wreath. There’s no shame in hanging such beauty in the kitchen.
You can store dried, unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. You can prepare garlic for the winter in other ways: dry it, freeze it, pickle it, pickle it, preserve it in oil, add it to various pickles, or prepare all sorts of preparations for the winter that contain garlic. There are many ways, the main thing is not to be lazy and prepare tasty and healthy garlic for the winter, using our recipes and recommendations.
Pickled garlic “Quick and easy”
Ingredients:
10 heads of garlic,
5 dry red chili peppers,
dill umbrellas,
black currant and cherry leaves,
black peppercorns.
For the marinade:
4 tsp. Sahara,
4 tsp. salt,
2 liters of water,
5 tbsp. l. 9% vinegar.
Preparation:
Divide the garlic heads into cloves, peel them, place in a separate bowl, pour boiling water over them for a few minutes, then drain in a colander and cool. Place dill umbrellas, currant and cherry leaves in the bottom of sterilized jars, throw in black peppercorns, then place the prepared garlic cloves on top of it all, and throw 1 chili pepper on top. To make the marinade, boil water in a saucepan, add sugar and salt and let it simmer until the salt and sugar dissolve. Pour the boiling solution into the filled jars, cover them with sterilized lids and leave for 10 minutes. When the time is up, pour the marinade back into the pan, place over medium heat and simmer for 5 minutes. Finally, carefully add the vinegar. Pour the marinade over the garlic and spices again and roll up the lids. Turn the jars upside down, wrap them and leave them until they cool completely, and then store them in a cool place.
Salted garlic (dressing)
Ingredients:
2 kg garlic,
600 g coarse salt.
Preparation:
Peel the garlic heads, divide into cloves, then finely chop or pass through a press or meat grinder, mix well with salt and place very tightly in prepared, clean, dry jars. Close them tightly with nylon lids and store them in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.
Garlic, dried in slices
For cooking, choose hot varieties of garlic. Divide the garlic heads into cloves, peel them, cut them about 3-4 mm thick, place them on a sieve with a fine mesh and dry in the oven at a temperature of 50-60°C for 6 hours, remembering to turn the cloves over from time to time so that the garlic is dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature from +2 to +10°C.
You can grind dried garlic into flour using a coffee grinder and get garlic powder, which can be added to the finished dish like salt, the main thing is to get used to it and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.
Garlic in vegetable oil
First thoroughly dry the harvested garlic, select the amount you need and disassemble the garlic heads into cloves. Peel the cloves, place in glass jars with a capacity of no more than 0.5 liters and fill with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions will the workpiece be stored for a long time. Once you have used all the garlic for its intended purpose, do not discard the vegetable oil under any circumstances. It will absorb the garlic aroma and its spicy taste, so add it to salads, vinaigrettes, and use it when preparing fish, meat, and vegetable stews.
You can do the same procedure, but after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll up with boiled metal lids.
Lightly salted garlic
Ingredients:
garlic - as much as you want.
For brine (per 1 liter of water):
80 g salt,
leaves of black currant, cherry, horseradish, fresh dill.
Preparation:
Disassemble the collected and dried heads of garlic into cloves, peel them and place them in prepared, pre-sterilized and dried jars. Add washed and dried currant leaves, horseradish, cherries and dill to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water, without boiling, and pour it over the garlic and herbs. Cover the neck of the jars with gauze, tie them with thread and leave the jars with the contents in this form at room temperature for 5 days. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough prepared lightly salted garlic, then you can place 1-2 jars in the refrigerator.
If there is nowhere to store the pan, conditions simply do not allow it, but you really want to try garlic in beet juice, the next option is just for you.
Garlic in beet juice
Ingredients:
garlic - amount as desired,
For brine (per 1 liter of water):
50 g salt,
50 g sugar,
100 ml table vinegar,
100 ml beet juice,
250 ml boiled water.
Preparation:
Peel the dried garlic, separate it into cloves, remove the top layer covering them and blanch in boiling water for 3-4 minutes, then immediately lower the colander with the garlic into cold water (you can add ice cubes to the water). Place the prepared garlic in dry, sterilized 1-liter jars and fill with hot brine with boiled water added to it. Sterilize the filled jars in boiling water for about 5 minutes, then roll up with boiled iron lids and store in a cool place until the first convenient opportunity.
Garlic pickled in apple cider vinegar
Ingredients:
For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
5 tbsp. l. apple cider vinegar.
Preparation:
Separate the young heads of garlic into cloves without removing the outer layer. Rinse them and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter jars. Pour marinade over their contents and sterilize for 5-7 minutes, then immediately roll up the lids.
Pickled garlic
Ingredients:
1 kg garlic,
350 ml water,
150 ml beet juice,
35 g salt,
25 g sugar.
Preparation:
Rinse the young heads of garlic in cold water, remove the stems and the top layer of peel. Then fill with cold water and leave for a day at room temperature. After a while, rinse the garlic heads, place them in an enamel pan and pour in the marinade, to prepare which you boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the pan with the marinated garlic with a clean cloth or large piece of gauze. Place a wooden circle on top, on which you place a pressure, for example, a jar of water or a heavy cobblestone intended for these cases, once thoroughly washed and already tested. Again, leave the pan with garlic in the beet brine at room temperature, but for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.
Pickled garlic with citric acid
Ingredients:
young garlic - quantity as desired.
For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
½ tsp. citric acid.
Preparation:
The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances.
Peel the garlic heads, divide them into cloves and soak in warm water for 2 hours, then peel them. Place the garlic cloves in a colander and rinse with cold water. Then place it in a saucepan of boiling water, removed from the heat, for 2 minutes and immediately cool in a cold one. Prepare the filling. When heating the water, completely dissolve the citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized 0.5 liter jars and fill with hot marinade. Sterilize the filled jars at low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.
Garlic pickled with honey
Ingredients:
2 kg garlic,
30 ml white currant juice,
100 g honey,
1 liter of water,
70 g salt.
Preparation:
Rinse the heads of young garlic in cold water, peel it, as they say, down to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse thoroughly again and place in a clean container specially boiled for this purpose. Mix currant juice, honey and salt with cold water. Pour this solution over the garlic and leave at room temperature to ferment. After 2 months, wonderful garlic pickled with honey will be ready for use.
Garlic seasoning with herbs and red currants
Ingredients:
600 g garlic,
600 g dill,
600 g parsley,
1 kg red currants,
40 g dill seeds,
200 g sugar,
20 g salt.
Preparation:
Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let them dry and chop finely. Mix the greens with garlic, add currants, sugar, salt, crushed dill seeds in a mortar to this mixture and mix everything thoroughly. Place the resulting mixture in dry, pre-sterilized jars, close with nylon lids and store in a cool place.
Oriental garlic seasoning
Ingredients:
800 g garlic,
200 ml vegetable oil,
40 g ground red pepper.
Preparation:
Peel the garlic, rinse it and pass through a meat grinder or press. Heat the vegetable oil and let it cool. Gently place the garlic in it, stir and leave for 1 hour. Then add ground red pepper, mix thoroughly again and place in dry, sterilized jars. Close the jars with nylon lids and store in the refrigerator.
Garlic with basil
Ingredients:
2 kg heads of garlic,
200 g basil greens,
2 liters of water,
140 g salt,
200 g sugar.
Preparation:
Rinse the garlic heads thoroughly. Remove the bottoms, stems and top layer of husks. There is no need to separate the garlic into cloves in this recipe. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, place them in dry sterilized jars, sandwiching a layer of garlic with a layer of basil, and fill with cold boiled water with sugar and salt dissolved in it. The solution must cover the heads of garlic. Close the jars with plastic lids and place in a cool place.
Gas station "Yuzhnaya"
Ingredients:
3 kg garlic,
1 kg carrots,
1 kg sweet pepper,
400 g dill,
400 g celery greens,
4 tbsp. salt.
Preparation:
Pass the garlic, divided into slices and peeled, through a press. By the way, one little secret: to peel the garlic quickly and easily, soak it in warm water for 30 minutes. Then simply rub the cloves between your palms, and the peel will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the seeded pepper into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Cover them with plastic caps and store them in a cool place.
Korean style garlic
If you have never experimented with preparing garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like the preparation, simply double the amount of ingredients.
Ingredients:
500 g garlic,
100 ml 9% vinegar,
400 ml soy sauce.
Preparation:
Wash the peeled garlic cloves, place them in a clean jar and fill them with vinegar. If it doesn't cover the garlic, add a little water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. You will need exactly this amount of time for the garlic to soak in the marinade. After a week, drain the marinade and place the garlic cloves in sterilized jars, filling them only halfway with garlic. Boil the soy sauce for 10 minutes, cool it and fill the jars with garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, a great snack will be ready. When guests come to you and you want to treat them to your signature dish, say, meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.
Garlic-ginger paste
Ingredients:
600 g garlic,
400 g ginger root.
Preparation:
To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled. Clean it, remove spoiled areas, wash and grind with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop using a blender. Combine these ingredients, mix thoroughly, place in small, clean jars and store in a cool place. By the way, the paste will turn out even piquant if you add chopped chili pepper to it.
Pickled garlic cloves with fresh herbs, horseradish and cinnamon
Ingredients:
young garlic - amount per 1 liter jar.
For the marinade:
3 tbsp. water,
1 tbsp. 9% vinegar,
1 tbsp. l. salt,
1.5 tbsp. l. Sahara,
fresh parsley, dill,
1 chopped horseradish root,
Bay leaf,
a few peas of allspice,
several buds of cloves,
a little cinnamon.
Preparation:
Place the garlic cloves, peeled and washed under cold running water, into a clean, dry, sterilized 1-liter jar and fill with marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped herbs, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. After filling the jar with marinade, roll it up with a boiled lid and store it in a cool place.
By the way, to prevent the garlic cloves in jars from darkening and to look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then start canning.
Happy preparations!
Larisa Shuftaykina
Even the most ordinary salad will become a work of culinary art if it is topped with a spicy dressing. Step-by-step recipe with photos of garlic salad dressing made from mustard and soy sauce. Video recipe.
There are hundreds of different salad dressings, from classic vegetable oil to the most exotic. Many of them are universal, but some will better emphasize and enhance the taste of specific products. Therefore, it is not enough just to prepare them, you also need to know what they are suitable for. Today I picked up a dressing popular in many countries, which is very universal, because... goes well with most salads, especially vegetable ones. Also, the sauce, which includes mustard, garlic and soy sauce, will be an excellent addition to fish and meat dishes. This dressing will give even the simplest combination of vegetables and lettuce a unique and piquant taste. It is easy to prepare such a sauce from the most ordinary ingredients, and the cooking process will take no more than a few minutes.
You can experiment with this dressing. For example, add egg yolk to the composition, beat it with vegetable oil and mustard with a mixer. The consistency of the sauce will become thick, similar to mayonnaise. Then add the rest of the recipe ingredients into it.
It is worth noting that the sauce is also healthy, because... it contains garlic, which is a natural antioxidant. It helps treat colds, prevents the occurrence of influenza and ARVI. Therefore, such a dressing will be especially useful in the autumn season, when the risk of catching a cold increases.
- Calorie content per 100 g - 12 kcal.
- Number of servings - 1
- Cooking time - 10 minutes
Ingredients:
- Olive oil - 2 tbsp.
- Mustard - 1 tsp.
- Garlic - 1 clove
- Soy sauce - 1 tbsp.
Step-by-step preparation of garlic salad dressing from mustard and soy sauce, recipe with photo:
1. In a small container, combine olive oil, soy sauce and mustard. Stir until smooth and liquid.
2. Peel the garlic and finely chop it or pass it through a press. If you squeeze it through a garlic press, the aroma and taste will be more pronounced.
Garlic is a very popular and healthy product with unique taste and healing properties. Garlic is added as a spicy seasoning to various dishes; various dressings are made on its basis; they are suitable not only for simple vegetable salads, but also for more complex ones - with meat, fish and seafood.
So let's buy garlic and get started. We do not forget that this product cannot be subjected to heat treatment, since this practically destroys all its usefulness.
Garlic salad dressing
Ingredients:
- garlic – 2-5 cloves (depending on size);
- Vegetable oil of the first cold pressing (olive, mustard sunflower) – 3 measures (for example, 6 tbsp. spoons);
- natural wine vinegar (or any other fruit vinegar) – no more than 1 measure (that is, 1-2 tablespoons);
- a little salt.
Preparation
Crush the garlic with salt in a mortar or press through a hand press. Mix it with oil and vinegar. We wait for 5-8 minutes, you can strain the dressing through a strainer or season the salad without straining.
Lemon-garlic salad dressing is prepared in approximately the same way, with the same proportions, only freshly squeezed lemon juice is used instead of vinegar.
In Mediterranean European countries, such a sauce also includes the yolk or white of an egg (but not both). It is better to use quail eggs to avoid salmonellosis. They also add a little ready-made .
Far Eastern Style Garlic Salad Dressing
Ingredients:
- garlic – 2-5 cloves;
- hot red pepper;
- lime;
- Sesame oil;
- ground coriander;
- soy sauce.
Preparation
Press the garlic through a press, add ground coriander, sesame oil, fresh lime juice and soy sauce. Season with hot red pepper.
Garlic dressing for donuts
Ingredients:
- garlic – 5 cloves;
- vegetable oil (sunflower) first cold pressed – 2 tbsp. spoons;
- chicken broth or water – 150 ml;
- green shoots of young garlic;
- dill;
- salt.
Preparation
Crush the garlic with a little salt. Finely chop the greens. Mix crushed garlic with chopped herbs, add vegetable oil and broth.
Lubricate the finished freshly baked donuts with this mixture using a silicone brush.
Moldavian garlic sauce-dressing “Muzhdei” is prepared according to approximately the same recipe. The ingredients also include fresh herbs: basil, parsley and cilantro. Muzhiy is generously seasoned with hot red and black pepper. Served with any dishes. If served with fish dishes, you can cook it with fish broth.
