Many housewives cannot imagine a salad without mayonnaise. But, it happens that mayonnaise is not at hand. Store-bought sauces often include ingredients that are harmful to the body, and are also very high in calories. But they can easily be replaced with healthy dressings without spoiling the taste of the dishes.
What is the composition of mayonnaise
Everyone knows that this store product is unhealthy and unhealthy. Not only does it contain preservatives and flavorings, but it is also often made from artificial ingredients. And its low-calorie version is often made on the basis of modified, cheap products that have nothing to do with dietary nutrition.
The nutritional value of the store "Provencal" is about 630 kcal per 100 g of product. This is the thickest sauce. In 100 g of low-calorie mayonnaise - 260 kcal.
What is the way out of the situation? Try to replace the harmful sauce we are used to with more healthy, natural products, such as sour cream.
Table: Comparative calorie content of simple salad dressings
| Refueling | Mayonnaise | Sour cream 25% fat | Lemon juice | Natural yoghurt 2% fat | |
| original product |
| Cream | Lemons | Olives | Milk |
| The nutritional value |
|
|
|
|
|
| calories | 614 kcal | 162 kcal | 16 kcal | 898 kcal | 60 kcal |
| Shelf life | 180 days | 7–14 days | unlimited | Up to 6 months | 3–5 days |
If you follow your health and figure, want to eat right and healthy, then you need to reconsider your views on dressing your favorite salads. Not all dishes can be seasoned with sour cream. There are salads that consist of fish products, and they go well with lemon juice. Vegetable cuts can be seasoned with sauces based on vegetable oil and mustard.
What can replace mayonnaise in salads
By preparing your favorite salad with a different sauce, you can get an interesting taste, an unusual dish. The usual treat should be diversified with a new dressing.
Low-calorie dressing for herring under a fur coat
A favorite folk dish that does not lose popularity during festive feasts is herring under a fur coat. They are used to cooking salad with Provence, and it will seem to many that replacing mayonnaise in Herring Under a Fur Coat, if anything, is possible, then only. But there is another compromise option: prepare a mixture of sour cream and mustard.
Why sour cream and not yogurt or kefir? Sour cream has the consistency we need, keeps the shape of the salad well.
It will turn out a dietary dish that can be eaten in almost unlimited quantities.
For sauce:
- Mix in a small container a glass of fat sour cream, a tablespoon of mustard.
- Mix well, add salt and apple cider vinegar.
- Dress salad with dressing.
"Olivier salad"
- Mix sour cream, finely chopped greens and lemon juice.
- Mix thoroughly and add to the chopped ingredients.
"Caesar"
This dish is traditionally seasoned not with mayonnaise at all, but with a special sauce.. Cooks call it "Worcester" because it is prepared on the basis of a special sweet and sour Worcester dressing. Experienced chefs distinguish even two types: based on the famous sauce and anchovies, based on boiled yolk.
Classic Caesar salad dressing
Ingredients:
- egg - 1 pc.;
- Worcestershire sauce (can be replaced with balsamic vinegar) - 1 tsp;
- sunflower oil - 2 tbsp. l.;
- olive oil - 1 tbsp. l.;
- lemon - 0.5 pcs.;
- salt, pepper, mustard - to taste.
Cooking order:
- 30 minutes before the start of cooking, dip the chicken egg in boiling water for one minute (the egg should be at room temperature). This will allow the yolk not to boil, but to thicken to the desired consistency.
- Immediately cool the egg and break it into a container where the dressing will be prepared. Add lemon juice, mustard, salt, pepper, beat until smooth.
- At the next stage, gradually introduce a mixture of vegetable oils and continue to beat. Finally, add a few drops of Worcestershire sauce.
Original dressing for "Caesar"
Ingredients:
- parmesan cheese - 100 g;
- lemon juice - 2 tbsp. l.;
- mustard - 1 tsp;
- anchovy fillet (salted) - 2 pcs.;
- olive oil - 0.5 tbsp.;
- garlic - 3 cloves;
- salt, ground black pepper - to taste.
Cooking order:
- Rinse the anchovy fillets from salt, dry and finely chop.
- Pass the garlic through a press.
- Grate parmesan cheese.
- In a container, mix mustard, lemon juice, grated cheese, anchovies, pepper, salt, grind well.
- Whisking constantly, add olive oil. Bring the mass to homogeneity.
- It is important to let the mixture steep for 15 minutes, and season the dish just before serving.
Mimosa
Natural yogurt without sugar is suitable. You can salt it to taste, add finely chopped herbs or spices.
How to dress a salad with squid and other seafood
The taste of seafood is especially well emphasized by lemon juice. Make a dressing based on sour cream, adding a little lemon juice. You can season the appetizer with seafood with tartar sauce. Sauce Tartar (Tartare) - a popular sauce of French cuisine, the technology of preparation and the composition of the classic cold dressing resembles the preparation of homemade mayonnaise. French sauce has two methods of preparation.
Homemade tartare with mayonnaise
A simplified version of the preparation of the sauce is homemade mayonnaise mixed with pieces of pickled cucumbers or capers with chopped green or onions and boiled egg yolks.
Classic tartare without mayonnaise - video
Crab salad
Try this dish with olive oil! The taste will not only not worsen, but will also become very interesting. You can replace the harmful store-bought Provencal with natural yogurt without additives, crumbling greens into it and adding a little garlic.
Salad with beets
Vegetable salads are traditionally seasoned with vegetable oil or sour cream. The famous vinaigrette is made from vegetables and seasoned with a sauce based on vegetable oil and mustard.
Classic vinaigrette sauce
Suitable for salads of fresh and boiled vegetables, meat and fish dishes, appetizers with seafood, and is also used to dress the classic vinaigrette.
Ingredients:
- wine vinegar - 1 tbsp. l.;
- olive oil - 3 tbsp. l.;
- salt;
- ground black pepper.
Cooking order:
- Place the sauce ingredients in a jar, close the lid tightly and shake well.
- The result is a slightly hazy sauce with a spicy flavor. You can mix the dressing with a whisk or mixer.
Herb vinaigrette sauce
This option is perfect for dressing vegetable salads, as well as fish dishes.
- apple cider vinegar - 2 tbsp. l.;
- coarse salt - to taste;
- olive oil - 8 tbsp. l.;
- ground hot pepper;
- finely chopped table greens to taste.
Cooking order:
- Thoroughly mix vinegar and salt.
- Enter the olive oil and rub the mixture with a whisk. Beat the mass until it becomes homogeneous.
- Add salt and spices to taste.
A salad with beets, to which fried onions are added, will turn out delicious. The onion is finely cut, sautéed in vegetable oil and seasoned with salad.
Healthy beetroot recipes with sour cream dressing
One of the most popular dishes from this vegetable is a salad of prunes and beets with walnuts - "Health". In order for the treat to live up to its name, you need to season it with sour cream and add a juicy apple to the composition. Fruit juice and sour cream perfectly complement the taste of the dish.
Beets with garlic also often appear on our tables. To make the appetizer healthier, you should use sour cream dressing with the addition of spicy mustard.
fish salad
Canned fish salads are dressed with canned marinade-based sauce. Drain the fish juice into a container, add a few cloves of garlic, lemon juice. Stir and dress salad.
A great way to replace the harmful sauce in salted red fish dishes is to add a juicy fruit, such as an orange, kiwi, apple, grapefruit. Salad dressed with juicy fruits, olive oil, sprinkled with herbs will delight guests!
Try to cook one of these salads - you will be pleasantly surprised by the new taste of familiar products!
in Olivier salad there is nothing to replace mayonnaise with - it will not be Olivier. Make your own mayonnaise - egg and vegetable oil (vinegar/mustard optional). There is nothing bad about this sauce. It makes no sense to put mayonnaise in a tomato salad - it will be good there - olive oil and sunflower oil and vinegar (wine, balsamic, lemon juice, etc.) or yogurt.
Machiaveliha
In the hungry 90s, we added grated horseradish to sour cream. It tasted like mayonnaise.
Barbacuzza
http://www.woman.ru/home/culinary/thread/3845380/
I like to season meat and vegetable salads with this sauce - 1 tsp sour cream, 1 tsp soy sauce, a clove of garlic. Olivier is traditionally dressed with sour cream
The Statue of Liberty
https://www.u-mama.ru/forum/family/cook/783026/
For the preparation of mouth-watering dishes, it is not necessary to use store-bought mayonnaise. You can make your own sauce or make other healthy dressings based on sour cream, yogurt or mustard. In cooking, there are many interesting sauces that are suitable for your favorite dishes.
I stopped buying store-bought mayonnaise a long time ago, and home-made mayonnaise turned out to be not very tasty ...
And once again I thought about what to fill with Olivier instead of mayonnaise - the favorite salad that I prepared for the children for the holiday.
Children love olivier, and I tried to make the salad as useful as possible for them: instead of sausage, I took boiled chicken, pickled cucumbers can be replaced with fresh ones (ground, preferably, or well soaked in water if it is May cucumbers), but here's what to take as an alternative to mayonnaise ?
And - hurrah!!! - finally found such a recipe for salad dressing - simple and quick, which is perfect for your taste! The guests did not even guess that the salad was not dressed with mayonnaise :) Now I always use this sauce instead of mayonnaise: it is suitable not only for Russian salad, but also for all salads where the recipe required mayonnaise. Easy to cook - in a couple of minutes, and no raw eggs. Recommend!
It's summer now, the time for fresh, vitamin vegetable salads - and this sauce will suit them much more harmoniously than store-bought mayonnaise! Let's not spoil the benefits of Summer's gifts with store-bought GMOs, but on the contrary, enrich the taste of dishes with a sauce made from natural products.
Cooking time: 5 minutes
Ingredients:
- 3 tablespoons of olive oil (unrefined 1st cold pressed: this is both more fragrant and healthier);
- 1 tablespoon lemon juice (you can substitute apple cider vinegar)
- 1 teaspoon without top of mustard;
- 7 tablespoons of sour cream (preferably fatty, 20%);
- Salt and ground black pepper - to your taste, about ¼ teaspoon of salt and a pinch of pepper.
Cooking method:
Mix olive oil, lemon juice and mustard with a fork or spoon.
Add sour cream and stir.
I tried to prepare sauce "a la mayonnaise" with 15% and 20% sour cream. So, with fatty sour cream, the sauce turned out to be thicker and more similar in consistency to mayonnaise. Although the percentage of fat content of sour cream does not affect the taste, therefore, if you prefer low-fat, take 15%.
After mixing thoroughly, add spices, mix again, and a delicious salad dressing sauce is ready! Try it - with this light dressing your salads will acquire a new, fresh and pleasant taste, and you and your household will eat healthier and healthier food. This is especially true when preparing salads for kids!
When store shelves are bursting with all sorts of pickles, and nutritionists and fitness trainers talk about the dangers of classic dressing, let's figure out how to replace it. Today we will tell you how to season Olivier instead of mayonnaise so that the traditional appetizer does not lose its taste.
There are a great many options, we offer you several proven simple recipes, on the basis of which you can even “compose” your own dressing.
To begin with, we will make it according to the most simple recipe.
Olivier sauce instead of mayonnaise
It turns out a light emulsion, non-greasy and useful in its composition.
- Pour 50 ml of milk and 100 ml of refined oil into the blender bowl.
You can also use olive oil, but its taste will be felt, so we focus on our preferences.
- Beat until smooth, and then add the remaining ingredients: ½ tsp mustard, 1 dessert spoon of lemon juice, 1/3 tsp fine salt.
- We mix everything again, but already quite a bit - it is enough to dissolve the salt. Light mayonnaise can be considered ready!
If desired, add chopped garlic to the composition (1 clove from the press is enough), paprika (1 tsp), horseradish (2 tsp), basil or fresh herbs. All this will greatly change the taste of the Olivier dressing, so we choose the ingredients as we wish.
If you use soy milk for cooking, then even a lean salad can be seasoned with such a light sauce.
Olivier salad dressing
For its preparation, you can use both an immersion blender and a bowl. We connect 3 tbsp. unflavored refined oil with 1 dessert spoon of apple cider vinegar. Add 1 tsp. mustard, salt and pepper, and whisk.
As soon as the oil turns white and thickens, stop stirring and add 5 tbsp. sour cream of any fat content. Beat again, but not too long. The sauce is ready to go.
This dressing is well suited not only to Olivier salad, it can be smeared on sandwiches, added as a sauce to meat and fish dishes.
- Cucumber Olivier Sauce
- The taste of this dressing is light, tender and spicy. With it, you won’t need to add fresh cucumbers to Olivier, because they will already be part of our sauce.
- On a medium grater, three 1 large cucumber without skin. You can also use a blender to grind.
- Drain the juice - with it the "mayonnaise" will turn out to be too liquid.
- We spread the rest of the ingredients: spread 100 g of processed or soft cream cheese with a spoon, pass 2 cloves of garlic through a press, add 3 tbsp if desired. sour cream and ½ tbsp. chopped fresh dill.
- Salt to taste, sprinkle with black pepper and beat again until smooth. Everything is ready!
This sauce goes well with Olivier, and with dietary bread, and with green salads.
- We squeeze the juice from a fresh lemon - we need 2 tbsp.
- We dissolve in it ½ tsp. fine salt.
- Now gently, continuously whisking everything at low speed, pour in a thin stream of 200 ml of cream with a fat content of 22%. This must be done gradually so that the cream does not curdle.
When the consistency becomes homogeneous, set the sauce aside. Wash and dry on a paper towel 5-6 green onion feathers. Finely chop them, send them to the sauce and mix with a spoon.
We cool the finished sauce and use it for dressing Olivier and other salads.
Yoghurt Sauce for Olivier
- Start by hard-boiling 2 eggs. Separate the proteins from the yolks, we will need the latter for cooking.
- We put them in a blender bowl, pour ½ cup of natural yogurt without additives or ordinary yogurt.
- Add 2 tbsp. lemon juice, salt, add allspice, beat again.
- If desired, we can mix in 3-4 feathers of finely chopped green onions.
If there is no blender, it's okay: put the chopped onion together with the yolks and salt in a mortar and grind until smooth. Gradually add lemon juice there, mix. At the end, add yogurt, pepper and, stirring, cool.
The sauce instead of mayonnaise is ready!
Cottage cheese dressing for Olivier
- Beat 100 g of fat-free cottage cheese in a blender until smooth with 100 ml of kefir, curdled milk or yogurt.
- Add 2 tsp. without a slide of mustard, 1 tsp vinegar, a pinch of sugar, salt and allspice.
Beat everything until the consistency becomes like thick sour cream. If necessary, the sauce can be diluted with boiled water.
It is better to fill them with a salad chilled. Since there is very little vinegar in the recipe, this sauce can be safely used to prepare children's Olivier.
Raw olivier sauce
In conclusion, we suggest that you try to make it, which will be much more natural than a store-bought product and certainly much tastier and healthier.
- Soak 150 g of cashew nuts (unroasted) overnight in a glass of boiled cold water. In the morning we drain and we can start preparing the sauce.
- We send the nuts to a blender and grind until a homogeneous consistency so that there are no lumps left. The mixture can be strained if desired.
- Now add 1 tsp. lemon juice and ½ chopped garlic clove, pour in ½ cup of water.
- Salt, pepper, add nutmeg and beat again.
If the consistency suits us, leave the sauce, if it seems thick, pour in a little more water. It costs 1 tbsp to add it. no more, so as not to pour.
When everything is ready, cool the sauce and fill it with raw olivier.
Now you know how you can fill Olivier instead of mayonnaise to make it tasty and healthy. Try it, friends, and share your impressions of the resulting sauce in the comments!
Despite the fact that there are many complaints about mayonnaise, it is very difficult to refuse it. But today we will tell you how you can replace mayonnaise in salads and other dishes. Even herring under a fur coat and Olivier will become much healthier and tastier if you use a different dressing.
What can replace mayonnaise?
Of course, mayonnaise is a fat and high-calorie bomb, although it is very appetizing. If you want to give familiar dishes a new taste, try replacing mayonnaise sauce with one of those dressings that we have collected in this article.
Spicy, creamy, nutty, for salads, meat, fish… Choose any!
Kefir dressing
Ingredients:
- 30 g sour cream
- 40 g kefir
- 1 garlic clove
- any greens (dill, cilantro, parsley)
- salt, pepper to taste
Cooking:
- Finely chop the greens, mix with kefir and sour cream, salt and pepper to taste.
- Add garlic as desired.
For herring under a fur coat and layered salads
Ingredients:
- 2 boiled yolks
- 200 g sour cream 20% fat
- 1 st. l. mustard
- salt, pepper to taste
Cooking:
- Rub the yolks with sour cream, add mustard and salt. Sour cream should be thick so that the salad does not fall apart.
- You can use Dijon mustard instead of regular mustard, it will turn out unusual and very tasty.
Cottage cheese dressing with yogurt
Ingredients:
- 100 g plain yoghurt
- 100 g cottage cheese
- 1 tsp mustard
- 1 boiled yolk
- 1 tsp lemon juice
- salt, pepper to taste
Cooking:
- Mix cottage cheese and yolk with yogurt in a blender or rub them through a sieve.
- Add the rest of the ingredients and stir.
Horseradish sauce for meat
Ingredients:
- 200 g sour cream
- 2 tbsp. l. grated horseradish
- 1 tsp mustard
- 0.5 tsp garlic powder
- salt, pepper to taste
Cooking:
- Mix all the ingredients and the sauce is ready.
- Horseradish can be used fresh or already prepared with beets.
orange dressing
Ingredients:
- 250 g yogurt
- 2 tsp honey
- 1 st. l. orange juice
- 1 tsp mustard
- 0.5 tsp orange peel
- salt, pepper to taste
Cooking:
- Mix all ingredients with a blender.
- It is better to take liquid honey or melt ordinary honey in a water bath.
Tomato-curd sauce
Ingredients:
- 100 g soft cottage cheese
- 100 ml plain yoghurt
- 1 st. l. tomato paste
- salt, pepper to taste
Cooking:
- Use a blender to mix all the ingredients well.
- This sauce is perfect for pizza and hot sandwiches.
Mint dressing with cucumber
Ingredients:
- 250 ml yogurt
- 0.5 medium cucumber
- 1 sprig mint
- 1 tsp vegetable oil
- 0.5 tsp lemon juice
- salt, pepper to taste
Cooking:
- Sodium cucumber on the smallest grater or chop in a blender.
- Mix with the rest of the ingredients and add finely chopped mint.
french dressing
Ingredients:
- 250 g sour cream
- 1 st. l. Dijon mustard
- 0.5 tsp lemon juice
- 1 tsp honey
- salt to taste
Cooking:
Mix all the ingredients - the sauce is ready!
Tartarus
Ingredients:
- 2 boiled yolks
- juice from half a lemon
- 120 ml olive oil
- 1 pickle
- 5 olives
- 1 bunch green onions
- 2 garlic cloves
Cooking:
- Mash the yolks with a fork and add the lemon juice. Using a blender, mix the mass, gradually adding olive oil.
- When the sauce thickens, add finely chopped onion, olives, cucumber and garlic.
Avocado dressing
Ingredients:
- 1 avocado
- 300 ml kefir
- 3 art. l. olive oil
- 2 tbsp. l. lemon juice
- 0.5 tsp honey
- salt, pepper to taste
Cooking:
- Peel the avocado from the peel, remove the stone and beat with a blender until a puree.
- Add the rest of the ingredients and mix well.
diet sauce
Ingredients:
- 3 art. l. linseed oil
- 7 art. l. sour cream
- 1 tsp mustard
- 1 st. l. lemon juice or apple cider vinegar
- salt, pepper to taste
Cooking:
Mix all the ingredients except sour cream in a blender, add it last.
Pesto
Ingredients:
- 50 g basil
- 2 garlic cloves
- 50 g parmesan or other hard cheese
- 3 art. l. nuts (pine, cashews, walnuts)
- 100 ml olive oil
- salt to taste
Cooking:
- In this recipe, you can not do without a food processor or blender. But first, chop the basil, garlic, nuts and grate the cheese on a fine grater.
- Then grind all the ingredients in a blender.
- Mayonnaise is not the best choice for dressing salads. Even homemade, made from natural ingredients, it is twice as high in calories as sour cream. If you use mayonnaise very often, you can gain weight.
- If there is no time to prepare the sauce, make the simplest dressings - sour cream or cream with mustard, vegetable oil (olive, sesame, linseed) with lemon juice. They will be several times healthier and tastier than fat mayonnaise.
If for some reason you do not use mayonnaise, there is a worthy replacement for it - this is a sauce that is not inferior to mayonnaise, but, on the contrary, is more useful.
Replacing mayonnaise with sauce:
3 art. spoons of olive oil
1 st. teaspoon lemon juice or apple cider vinegar
1 teaspoon mustard
7 art. spoons of sour cream
salt and pepper - to taste.
Cooking:
1. Mix oil, lemon juice, mustard, salt, pepper until smooth.
2. Add sour cream and mix.
3. Suitable for all salads where mayonnaise is required. Can be smeared on sandwiches.
For dressing salads, in addition to mayonnaise and sour cream, you can successfully use vegetable oil mixed with vinegar, pepper, sugar, salt. To give salads different flavors, mustard is added to dressings, sauces "Sharp", "Southern" or "Kuban", you can also use any tomato.
When preparing salad dressings, instead of the usual vinegar, you can use wine or apple vinegar with the addition of various spices, infused for 20 days in a cool place. Lemon juice is also well suited, which must be diluted with boiled cold water in a ratio of 1: 1.
To prepare dressings and sauces, you need to take table fine salt, powdered sugar. They only improve the taste of salads, but the fat they contain envelops the parts of vegetables with a thin film, protecting vitamins from destruction.
Parsley, dill, onion, apples, citric acid increase the nutritional value of salads.
A few drops of vinegar or lemon juice added to a salad allows more vitamin C to be stored in it.
Salt is added just before serving. If this is done in advance, then it will be unappetizing, a large amount of vegetable juice will stand out from it.
Vegetable oil should be added after adding vinegar, pepper, salt, as salt does not dissolve in oil.
Fill salads with mayonnaise, vinegar or sour cream before eating directly. If they stand for 2-3 hours, they will lose their nutritional value. And it’s absolutely not necessary to cook them 2-3 days in advance: it’s tasteless and of little use.
Salads from boiled vegetables, cold sauces seasoned with raw onions cannot be stored, as their taste deteriorates.
Toss the salad with some of the dressing in a bowl, and then be sure to heap it into another bowl, making sure the edges stay clean. Top with the rest of the sauce.
It is good to rub the crust of rye bread with garlic and put it deep into the vinaigrette, fish salad or other cold dish for a while. After a while, you will notice that the dish has acquired a pleasant smell of garlic. You can rub the salad bowl with garlic so that the whole dish has an appetizing smell of garlic.
Vinaigrette will become tastier if you season it with sugar, salt, vinegar, vegetable oil, then keep it for 30 minutes in a cool place, mix before serving, add dressings.
Cooked vegetables for vinaigrette can not be stored peeled.
For vinaigrette, vegetables are best baked in the oven along with the peel.
It is better to mix the vinaigrette ingredients chilled, because warm vegetables worsen the taste of the dish dramatically.
For salads, it is better to take potatoes of late varieties, as they are denser and better retain their cut shape. In meat and seafood, to improve the taste, add well-fresh apples of sour varieties.
Sauce for walnut salad, bell pepper
To prepare 4 servings you will need:
- 3 pcs. red bell peppers
- 1 cup pomegranate seeds
- 1/2 cup toasted walnuts
- 1/2 teaspoon red pepper
- 4 things. pitted dates
- 2 tablespoons of olive oil
- salt, freshly ground black pepper to taste
- 4 things. pita bread
Cooking method
Fry sweet bell pepper over a gas burner, turning often. Put in a bowl, cover. Let cool a little. We remove the skin, remove the seeds. Put aside.
Meanwhile, soak the pitted dates in hot water until soft, about 10 minutes. We drain the water.
Grind the pomegranate seeds in a food processor. Add bell pepper, walnuts, dates, red pepper. Mix until a homogeneous mass is obtained. Add olive oil slowly. Season with pepper, salt to taste.
Fry pita bread over gas burners, turning often. Drizzle with olive oil, season with salt. Serve warm with the prepared sauce.
Pesto sauce with basil
The recipe for a simple fragrant Italian dressing is suitable for almost all dishes.
For cooking you will need:
- 1 cup pine nuts or walnuts
- ground pepper, salt to taste
- 8 cups fresh basil leaves
- 2 garlic cloves
- 2/3 cup olive oil
Cooking method
Preheat the oven to 175 degrees. Spread the nuts evenly on a baking sheet. Bake in the oven until golden and fragrant, about 8-10 minutes. Let cool completely.
Meanwhile, bring 4 cups of salted water to a boil, add the basil. Drain the basil immediately into a colander. Rinse under cold water, dry on a paper towel.
Mix the nuts in a food processor, garlic, basil, season with pepper, salt. Add oil to a running combine. Beat until a homogeneous mass is obtained.
Sauce should be used immediately or frozen. To freeze, place it in a container, cover with a lid, and put in the freezer. Defrost at room temperature for about 20 minutes or 0.5 minutes in the microwave. It must be stirred before use.
Cooking time 30 minutes.
green salad dressing
The method of its preparation from green onions, dill, parsley, which is not only tasty, but also healthy. It goes well with fresh vegetables.
Cooking method
Mix parsley, green onion, dill in a bowl. Add buttermilk, sour cream, lemon zest, mustard, lemon juice, mix all the ingredients.
Season with pepper, salt. If required, add more pepper and salt to taste. Cover the bowl and refrigerate for about 15 minutes or refrigerate overnight.
Cut into strips asparagus, radishes, carrots, cauliflower, cherry tomatoes. Serve the sauce with chopped vegetables - chilled.
To prepare one serving you will need:
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon fresh chopped green onions
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped dill
- 1/2 teaspoon vinegar
- salt to taste
- 1/2 teaspoon freshly ground pepper
raw vegetables:
- radish
- carrot
- asparagus
- cauliflower
- cherry tomatoes - all to taste
Cooking time 25 minutes.
Classic Pesto
To prepare 3 servings you will need:
- 1/2 cup walnuts or pine nuts
- 4 cups parsley or fresh basil
- 1/2 cup parmesan cheese finely grated
- 1 clove of garlic
- salt to taste
- pepper
- 1/2 cup olive oil
Cooking method
Preheat the oven to 175 degrees. Spread the nuts on a baking sheet, bake in the oven until golden brown and fragrant, tossing occasionally, about 5-8 minutes. Let the nuts cool completely.
We combine the toasted pine nuts, parmesan, basil, garlic in a food processor, season them with pepper and salt. While the processor is running, slowly pour in the olive oil.
Beat the resulting mixture until a homogeneous mass is formed.
If you do not immediately need to use the sauce, then cover it with plastic wrap, put it in the refrigerator to keep the bright color. Pesto can be stored for up to three days.
Cooking time 20 minutes.
Vegetarian mushroom sauce
To prepare 16 servings you will need:
- one portobello mushroom
- 225 g shiitake mushrooms
- 225 g champignons or cremini mushrooms
- 4 cups vegetable or mushroom broth
- 4 tablespoons butter
- 2 pcs. finely chopped shallot
- 1 tablespoon Marsala wine (optional)
- 3 tablespoons flour
- 1 teaspoon thyme leaves
Cooking method
Cut off the stems of all mushrooms. Bring stock and mushrooms to a boil over medium heat in a medium saucepan. Reduce the heat to a minimum, cook over low heat for about 30 minutes. Put aside.
Finely chop the portobello and set aside. Cut into thin slices of shiitake and cremini. In a large saucepan, heat 3 tablespoons butter over medium heat, add onion and sauté until translucent, about 3-5 minutes.
Add chopped mushrooms and fry until mushrooms are soft and brown in color and all liquid has evaporated. Add wine if necessary and cook, stirring. Remove from fire and set aside.
Cook the remaining butter in a medium saucepan with a tablespoon of flour over medium heat until browned, about 2-3 minutes.
Pour in the broth slowly and bring to a boil, whisk until the resulting mass thickens. Add mushroom mixture, thyme and stir. Serve hot.
Vegetarian sauce preparation time 1 hour.
lemon sauce
- 1/4 cup fresh lemon juice
- 1/4 cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 glass of olive oil
Method of preparation from olive oil, lemon juice, wine vinegar. It goes well with any vegetable salads.
Cooking method
In a jar or bowl, mix vinegar, lemon juice, sugar, ground pepper and salt. Cover with a lid and shake a little until the sugar and salt dissolve. Add olive oil, beat with a whisk. Refrigerate in an airtight container for about 2 weeks.
Cooking time 5 minutes.
English mint salad dressing
A classic recipe for a traditional English mint sauce.
- 100 g mint leaves
- 1 tablespoon sugar
- 2 tablespoons boiling water
- 4 tablespoons white wine vinegar
Cooking method
In a small bowl, mix sugar and 2 tablespoons boiling water until the sugar is completely dissolved. Crumble mint leaves in there. Then pour mint with sugar syrup and add wine vinegar.
Cover with a lid and leave it before serving for 3 hours.
Cooking time 3 hours.
Salad sauce "Pesto"
The recipe for the most popular Italian sauce based on basil, olive oil and cheese is extremely simple. The roots of this recipe lie in the Italian region of Liguria, which has been known since the time of the Roman Empire.
To prepare 5 servings you will need:
- 1/2 cup quality olive oil
- 1/2 cup pine nuts
- juice squeezed from half a lemon
- 1 packet fresh basil or 2 large handfuls
- 1/2 cup grated parmesan cheese
- a pinch of black pepper
Cooking method
Measure out 1/2 cup quality olive oil. Prepare two handfuls of fresh basil.
Now put in a blender 1/2 cup nuts, 1/2 cup grated Parmesan, squeeze lemon juice, add basil leaves, pepper, salt and pour 1/4 cup olive oil.
Beat everything until an acid-green paste. You can also add feta cheese, tomatoes, everything, in short, to your taste.
Cooking time 30 minutes.
Cranberry Sauce
It's easy to make cranberries. It is best served with poultry, legumes and potatoes.
To prepare 4 servings you will need:
- one pack of frozen cranberries
- one orange
- one glass of sugar
- 75 ml orange juice
Cooking method
First, thoroughly wash the berries. We spread the cranberries in a colander and put it under running warm water. Cut an orange into several slices (recipes for making salads with oranges).
Whisk cranberries with orange slices in a blender. Gradually add sugar and a little orange juice.
Pour the contents of the blender into a glass bowl, cover with a lid or film.
Refrigerate for at least 4 hours, but overnight is better. Our sauce is ready! Now you can serve it with the main dish.
Cooking time 4 hours.
chili sauce recipe
You can easily cook hot chili at home.
To prepare one serving you will need:
- 7 pcs. chili pepper
- one head of garlic
- 150 ml vinegar
- 5 teaspoons salt
- 1 teaspoon sugar.
Cooking time 30 minutes.
Description of preparation
The easiest and cheapest way to make hot and delicious sauce.
After removing the seeds, cut the chili pepper. Finely chop 1-3 heads of garlic. Combine garlic, pepper and 150 ml of vinegar in a saucepan.
Add 1 teaspoon sugar and 5 teaspoons salt. Bring to a boil, cook for about 15 minutes. Then beat the mixture in a blender and pour it into a bottle or jar.
Remove to chill in the refrigerator. You can also add a combination of various spices and herbs to it.
Fresh salsa sauce
To prepare 10 servings you will need:
- half an onion
- 1 piece Jalapeno
- 2 heads of garlic
- 5 pieces. plum tomatoes
- 1 teaspoon olive oil
- 1 teaspoon lime juice
- half a teaspoon of salt
- 0.5 teaspoon garlic powder
- 1/4 cup fresh cilantro
Cooking method:
To make the salsa not too spicy, we clean the pepper from the seeds, for medium and spicy salsa - leave the seeds. Now cut half of the onion into pieces and put them in a blender or food processor. Then add 2 garlic cloves and 2 jalapenos.
Separate the cilantro leaves from the stems, fill them with a sufficient amount of about 1/4 cup. Then put them in a food processor.
We wash the tomatoes and cut them into 8 parts. Now squeeze one tablespoon of lime juice.
Then put together olive oil, garlic powder, lime juice, salt, chopped tomatoes in a food processor or blender. Grind all the ingredients until a homogeneous mass.
Cooking time: 10 min.
Tomato and artichoke sauce
A quick way to make an Italian sauce made from artichokes, dried tomatoes, feta cheese, basil and pine nuts.
To prepare 4-6 servings you will need:
- 270 g frozen artichokes
- 1/2 cup feta cheese
- 1 clove of garlic
- 2 teaspoons lemon juice
- 1/2 cup dried tomatoes.
2. In the bowl of a food processor, combine 1/2 cup artichokes, garlic, 1/4 cup feta cheese, lemon juice, 2 teaspoons water. Beat until a homogeneous mass is obtained.
3. Combine tomatoes, basil, pine nuts, chopped remaining artichokes, remaining 1/4 cup feta cheese, cooked artichoke puree in a medium bowl. Season with pepper and salt.
Serve the sauce with baguette slices and tomatoes. Store in the refrigerator in an airtight container for up to three days.
Cooking time 20 minutes.Headings: