A sauce of vinegar spices and oil. Sauces using wine vinegar. Fruit salad dressing

Vinegar sauces have a spicy taste. They are used to prepare cold appetizers, salads, they are also suitable for meat dishes. Vinegar is better to use wine or fruit and berry. When reading recipes, do not forget about!

Very tasty salad dressing, the recipe I received from a friend - the chef of an Italian restaurant. Such a sauce is prepared quickly and can be prepared immediately before dressing the salad, or you can store it in the refrigerator in advance for up to 1-2 days.

Olive oil - 150 g
Vinegar (balsamic "Aceto balsamico di Modena") - 100
Mustard (with grains) - 1-2 tsp
Salt (to taste)
Spices (aromatic herbs for salads) - 1-2 tsp. Spices "Aromatic herbs" for salads - dill, parsley, basil, chives.
Honey (optional) - 1 tsp
Pumpkin seed oil (optional) - 1-2 tsp
Black pepper (ground, to taste)

Mix all of the above ingredients until smooth. Shake the sauce before each salad dressing.

Recipe 2: Garlic Sauce with Vinegar and Soy Sauce

Finely chopped garlic 2 tablespoons
Vinegar ½ cup
Soy sauce ¼ cup

In a small bowl, combine minced garlic, vinegar and soy sauce. Store in refrigerator for up to 3 days.

Recipe 3: Vinegar Horseradish Sauce

Horseradish (Root) - 300 g,
vinegar 9% - 250 g,
water - 450 g,
sugar - 20 g,
salt - 20 g

Grind the cleaned, washed horseradish on a grater or grater, then chop lightly with a knife, put in a bowl, pour boiling water, cover the bowl with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. The sauce is served with cold and hot meat and fish dishes.

Recipe 4: Chinese Sweet and Sour Sauce

Sugar 1.5 tablespoons
Vinegar 2 tablespoons
Soy sauce 1 tablespoon
Tomato puree 1 tablespoon
Orange juice 3 tablespoons
Corn flour 1 teaspoon

Place sugar, vinegar, tomato puree, soy sauce and orange juice in a bowl. Mix the flour with 4 tablespoons of water and also add to the ladle.
Bring the sauce to a boil over low heat, stirring constantly.
Serve hot - this sauce goes well with fried pork, chops, and so on.

Recipe 5: Béarnais Vinegar Sauce

egg yolks - 3 pcs.
1 shallot
3 art. l. dry white wine
120 g softened butter
salt, ground white pepper
tarragon and chervil without leaves - a few branches
white wine vinegar - 3 tbsp. l.

Boil in a saucepan over medium heat a mixture of dry white wine, wine vinegar, 1 chopped shallot and a few sprigs of tarragon and chervil without leaves. The mixture should evaporate by two-thirds.
Take out the sprigs of greens, strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become frothy. Mix with the evaporated mixture and put the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mass cool slightly. Whisking constantly, add gradually, spoonful, 120 g of softened butter. Add the chopped tarragon and chervil leaves and reduce the sauce slightly, seasoning it with salt and ground white pepper to taste. Serve the sauce warm. It goes well with grilled beef or veal.

Recipe 6: Vinegar Mojo Sauces: Green and Spicy

For green mojo:

120 ml extra virgin olive oil
1 bunch green onions
3 garlic cloves
1 tsp ground cumin
3 art. l. wine vinegar

For the spicy mojo:

120 ml olive oil
1 pickled bell pepper
3 garlic cloves
1 tsp ground cumin
1 tsp ground hot pepper
1 tsp salt
2 tbsp. l. wine vinegar

Prepare spicy mojo. Grind pickled peppers into puree. Peel and mince the garlic. Mix puree with garlic, add salt, cumin and hot pepper. Mix well.

While whisking, pour in the vinegar and olive oil.

Prepare green mojo. Wash the onion, pat dry and mash with a pestle. Peel the garlic, crush with the flat side of a knife, then chop. Add garlic and cumin to the onion puree. Mix. Continuing to stir, pour in the vinegar and olive oil.

Serve sauces with boiled potatoes, pasta or fresh white bread.

Recipe 7: Red Sweet and Sour Sauce

- 2 tablespoons (spicy) ketchup
- 1 tablespoon soy sauce
- 1 tablespoon of sesame (or any vegetable) oil
- 250 ml chicken broth (or water with bouillon cubes)

- 1 tablespoon of sugar
- red adjika - to taste (at least - 1 teaspoon)
- cornstarch (about 1 tablespoon)

Bring sugar and vinegar to a boil and bring to a light golden color (this is how caramel is formed, be careful - do not burn, stir constantly), then add broth, ketchup, soy sauce, vegetable oil and adjika (carefully: caramel may splatter at this moment - do not get burned!) If you want to give a rich red color to your sauce - add 1 tbsp. a spoonful of tomato paste. Boil and lightly thicken with cornstarch (diluted in 2 tablespoons of water).

Recipe 8: Yellow Sweet and Sour Sauce

The easiest option.

– 1 can of canned pineapple (±230gr.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon of sugar

Separate the juice from the pineapple pieces, chop the pieces (VERY small cubes).
Boil caramel from sugar and vinegar, quench with pineapple juice, boil a little. Add chopped pineapple and cook a little more until slightly thickened.

In case you want to serve these sauces hot (for example, with meat), you can add more vegetables cut into strips, such as carrots, paprika, onions ... And, of course, you can add quite a bit of garlic (1 clove) - to enhance flavors. Don't overdo it! We do NOT make garlic sauce!

Recipe 9: Dijon Mustard Pepper Sauce

2 egg yolks
salt pepper
125 ml vegetable oil
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons Worcestershire vinegar
2 tbsp sour cream
1 pinch thyme

Whisk egg yolks with salt, pepper, lemon juice, Worcestershire sauce and mustard until smooth. Slowly fold the butter into the mixture with a mixer. Mix with sour cream and thyme. If the sauce is too thick, add a small amount of vinegar diluted with water to the sauce.
The sauce will be an excellent dressing for a salad mix or perfectly complement a beef chop.

Recipe 10: Vinegar Manti Sauce - Pickled Onions with Spices

Perhaps the most traditional addition to manti is vinegar. In order to make a sauce for manti based on vinegar, you will need to add onion and spices to it. Just like all genius. Onion marinated in vinegar and spices goes very well with both dough and meat, I highly recommend this recipe for manti sauce. Ingredients:

Vinegar (6% or essence) - to taste.
Cold boiled water
Onion - 1 large head
Parsley and green onions - 1 small bunch each
Black pepper, salt, spices - Suneli Hops

This manti sauce recipe is made with vinegar and onions. Vinegar is best used without additives, or in extreme cases only with lemon. All other additives (for example, wine and any other) will not be very well suited for this sauce recipe. The next point - to prepare this sauce for manti, you need a good and large onion, without any delaminations and layers, since the onion will need to be cut very, very thinly, which is difficult to do with a mowed onion.

We cut our large onion very thinly into half rings. Particular attention is paid to the thickness, it is better to remove all thickly cut or poorly cut half rings, since their presence in our sauce will be superfluous.

Ideally thinly sliced onion half rings are placed in a deep bowl, sprinkled with plenty of black pepper, suneli hops and a little salt, after which we pour it all with a small amount of vinegar.

The resulting mixture is diluted with cold boiled water. As an option or advice (especially for those who are inexperienced in diluting vinegar), I could recommend diluting vinegar with water in a separate container, and only then pour onions with spices with a ready-made solution ...

Finely chop a small amount of parsley and green onions, sprinkle our sauce on top, let it brew for 10-15 minutes (so that the onion has time to marinate), and our manty sauce is ready to serve it on the table.

Notes: When using sauces for manti, people tend to dip or poke the manti into the sauce, and some people pour the sauce over the manti. Both are wrong! Accordingly, advice: we take the manti with our hands, bite off its upper part, and put our sauce inside the manta with a spoon, and be sure - a pickled onion should get inside the manta!

Recipe 11: Rice Vinegar Sesame Sauce

- 50 gr. 3-5% rice vinegar,
- 50 gr. shoyu soy sauce,
- 30 gr. sesame seed (light)
- 20 gr. mirin rice wine.

Combine shoyu soy sauce in a glass bowl with rice vinegar. Then pour in the mirin and pour in the sesame seeds. Carefully move, cool and can be served. You can store in the refrigerator for up to a month.

Recipe 12: Sweet Amazu Rice Vinegar Sauce

- 60 gr. rice vinegar,
- 40 gr. Sahara,
- 2 gr. salt.
Pour the rice vinegar into a small saucepan and place over low heat. Pour salt and sugar, with continuous stirring, boil until the grains are completely dissolved. Allow to cool and you can serve.

Recipe 13: Rice Vinegar Shrimp Sauce

3 art. l. soy sauce
1 st. l. rice vinegar
1 st. l. orange juice
2 tsp sesame oil
2 tsp honey
1 garlic clove, minced
1.5 tsp minced ginger root

Combine the ingredients for the sauce, mix. Serve the shrimp on a platter lined with curly parsley or salad.
Mix the first four ingredients, leave for 10-15 minutes or a little longer, put the slices of raw salmon on a dish and pour over them with sauce, sprinkled with finely chopped green onions.
Mix soy sauce, rice vinegar, sesame oil and grated ginger. Sesame oil gives a kind of completeness to the dish, but the salmon itself is quite fatty, and therefore the presence of oil in the sauce is not necessary.

And a few more recipes for sauces with vinegar

Dressing for salads. Salt and sugar are dissolved in 3% vinegar. Then add ground pepper, vegetable oil and; mix well. Use for salads and vinaigrettes.

Mustard dressing for salads. Mustard, salt, sugar, ground pepper and boiled egg yolks are rubbed well. Then, with continuous stirring, gradually introduce vegetable oil. Before the end of whipping add vinegar.

Vegetable marinade with tomato. Carrots, onions, white roots are cut into strips and sautéed in vegetable oil, tomato puree is added and sautéed for another 7-10 minutes. After that, fish broth or water, vinegar, allspice, cloves, cinnamon are introduced and boiled for 15-20 minutes. At the end of cooking add bay leaf, salt, sugar. Pour hot marinade over fried fish.

Marinade vegetable without tomato. Sliced carrots, onions, white roots are sautéed in vegetable oil until completely soft. Then add vinegar, allspice.

It remains to say a few words about dressings, which, like sauces and gravies, make the taste of the dish interesting and varied. Often, many dishes are named after the dressing.

Dressing increases the nutritional value of the dish, provides missing nutrients that replenish the vitamins lost during the heat treatment of the dish.

What do we usually dress salads with? That's right, most often mayonnaise or sour cream, or vegetable oil. But for salads, you can use various dressings.

Salad dressings

Fresh vegetable salads are well seasoned with vegetable oils (olive, mustard, sunflower). In order for the salad to acquire flavor, you can add vinegar (balsamic, apple or wine) or lemon or grapefruit juice to the dressing to taste.

You can dress the salad with unsweetened natural yogurt.

Dressing options for fresh vegetable salads

1. Beat mozzarella in a blender with yogurt or yogurt.

Mustard dressing "Provencal"

Would need: 10 g mustard, 2 egg yolks, 150 g vegetable oil, 25 g vinegar.

Grind the prepared mustard with a wooden spoon with raw yolks, add vegetable oil and vinegar gradually while stirring. Rub to one side.

Serve chilled.

Provencal dressing with additives

Add finely chopped pickled or pickled cucumbers, or mushrooms, or mashed tomato to the Provencal mustard dressing.

You can diversify the taste of the dressing by adding finely chopped herbs (dill, parsley and tarragon).

Dressing for herring

Would need: 50 g of ready-made mustard, 250 g of Provence dressing (see recipe above), 70 g of vinegar, 25 g of powdered sugar, 5 g of salt.

In the mustard, pounded with salt and powdered sugar, gradually add the Provencal dressing and vinegar.

And finally, a few more options for the original gas stations.

Blue cheese dressing

Would need: 50 g of such cheese (for example, Dor Blue), 50 g of mayonnaise, 2 cloves of crushed garlic, 2 tbsp. tablespoons of white wine vinegar, ½ teaspoon of ground black pepper and salt.

Mix all ingredients and grind well.

Dressing with Dijon mustard

Would need: 3 art. spoons of olive oil, 3 tbsp. spoons of white wine vinegar, 1 teaspoon of Dijon mustard, salt and sugar.

Mix and grind all ingredients thoroughly.

Herb dressing

Would need: 3 art. spoons of olive oil, 2 tbsp. tablespoons of vinegar infused with tarragon, 1 teaspoon of herbs (parsley, chervil, tarragon), 1 teaspoon of salt and sugar.

Refueling in Italian

Would need: 3 tbsp. tablespoons of olive oil and balsamic vinegar, 2 cloves of garlic, ½ teaspoon of salt.

Dressing on sour cream

Would need: 3 art. spoons of sour cream 20-25% fat, juice from half a lemon, sugar, salt and freshly ground black pepper to taste.

Make it a rule to have vegetable oil infused with herbs and spicy vinegar in the house. You may always need this for preparing various dressings.

And finally, one more dressing that will be useful for fruit salads.

Fruit salad dressing

Would need: 200 g raspberries or strawberries (you can also use frozen berries), 100 g oranges, 30 g lemon, 400 g sour cream, 50 g sugar, 30 g liquor, cinnamon.

Rub through a sieve. Remove the zest from the orange and lemon, squeeze out the juice. Finely chop the zest, scald and cool. Mix berry, orange juices, sour cream, add sugar, cinnamon, liquor and mix thoroughly.

Cook with a good mood and treat with joy and pleasure!

Wine vinegar

Widely distributed in wine-producing countries (primarily in France), it is obtained by fermenting grape wines or juices.

A large amount of esters contained in them gives the vinegar a pleasant smell.

There are two types of wine vinegar - red and white. Classical red wine vinegar made from Bordeaux wines (cabernet, merlot, malbec grape varieties). The characteristic color and aroma are achieved by long aging in oak barrels. In cooking, red wine vinegar is used primarily for the preparation of sauces, marinades and classic salad dressings.

white wine vinegar obtained from dry white wines, it is considered lighter in taste than red. Ferments it usually in stainless steel tanks; For the price it is often cheaper than red. Various salad dressings are also prepared with white wine vinegar, it is used in the preparation of meat dishes. In addition, if you add a little sugar to white vinegar, it can replace white wine in the recipe for almost any sauce.

There are also more exotic types of wine vinegar. For example, sherry vinegar or champagne vinegar, which is produced from the sediment deposited on the walls and cork of the bottle in which champagne is fermented.

Red sweet and sour sauce

Bring sugar and vinegar to a boil and bring to a light golden color (this is how caramel is formed, be careful - do not burn, stir constantly), then add broth, ketchup, soy sauce, vegetable oil and adjika (carefully: caramel may splatter at this moment - do not get burned!)If you want to give a rich red coloryour sauce - add 1 tbsp. a spoonful of tomato paste.Boil and lightly thicken with cornstarch (diluted in 2 tablespoons of water).

This sauce can also be consumed both hot and cold. See above.

yellow sweet and sour sauce

The easiest option.

Ingredients for 4 people
- 1 jar of canned pineapple (+-230gr.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon of sugar

Use the same way as above.

In case you want to serve these sauces hot (for example, with meat), you can add more vegetables cut into strips, such as carrots, paprika, onions ... And, of course, you can add quite a bit of garlic (1 clove) - to emphasize flavors. Don't overdo it! We do NOT make garlic sauce!

All these sauces are prepared with vinegar, I hasten to warn you in advance: in this case, it is impossible to replace vinegar with lemon juice!!! When heated, the lemon's acid breaks down and you don't get a sweet and sour sauce...

French dressing with balsamic vinegar Balsamic Vinaigrette)

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

1 small shallot (red onion can be substituted), finely chopped

1 tbsp honey

1.5 tsp spicy grain mustard

1-1.5 tsp fine salt (or to taste)

0.5 tsp freshly ground black pepper

2 tbsp lemon juice

Place chopped onion in a deep bowl, add balsamic vinegar. Gradually add the olive oil, immediately stirring with a whisk - this will combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. French balsamic dressing has a milder, milder flavor than regular French dressing, so it works well with delicate-tasting vegetables.

Cooking method

VEGETABLE MIX

Ingredients:

eggplant
cucumbers
Celery
Onion
cilantro
Peanut
Ginger
flavor enhancer
Sugar 2-3 tbsp.
Wine vinegar
Soy sauce
Sesame oil
Dried hot red pepper
Sesame seeds.

Cooking method:
We will prepare a vegetable platter from this set of vegetables. But you can use other vegetables as well. For example, cauliflower, green beans or any other to your taste. As a result, you will get a wonderful marinated snack. In China, it is generally believed that sour is very good for the liver and for general health, so you can add even more vinegar than in the recipe.

Cut eggplant into slices and season with salt. Shake lightly to release the juices from the eggplant.

Slice the celeriac.

Cucumbers cut into thick slices and also salt.

Cut the onion into strips and chop the cilantro.

The main ingredient is garlic. Feel free to cut a couple of small heads of garlic into slices.

Pour vegetable oil into the pan. Reheat and toss in a few cloves of garlic.

Then put the eggplant in the pan and fry. The eggplant absorbs the garlic flavor. Fry until golden brown. The eggplant should shrink slightly and soften. Remove from fire.

Prepare the sauce. Soak the peanuts in warm water in advance and keep them until they swell. Drain the water.

Add salt 0.5 tsp, flavor enhancer 0.5 tsp, sugar 2-3 tsp. and 3/4 cup wine vinegar.

Add chopped ginger, onion, garlic and cilantro.
Add cucumbers and celery to the sauce. Mix everything and add 0.5 cups of soy sauce.

Put the fried eggplants in the resulting mixture and try to dip them into the sauce. Leave everything to infuse for half a day.
Heat the sesame oil in a frying pan and add dry red pepper.

Slightly fry and pour over our vegetable platter. If you don't like spicy, pepper can be omitted. Simply heat the sesame oil in a frying pan and pour the hot oil over the platter.
For more flavor, add 1 tbsp. sesame seeds.
Leave to infuse for another half day.

Chapter:
Sauces
5th page

SAUCES, gravies, dressings
AND SPICES FOR SALADS

In the proposed recipes, a set of products is designed for 5-6 servings.
The consumption of salt, pepper, herbs in recipes is often not indicated.
Approximately, 2-3 g of salt, 0.02 g of pepper, 2-3 g of greens should be consumed per serving.

About salad dressings

With recipes for making sauces, which are quite often used in salads, acquaintance with the art of making salads begins.

The good taste of salads is promoted by industrial and home-made salad dressings, which give the salad an appropriate nuance. We should not forget about ordinary homemade dressing, seasoning and gravy.

A common salad dressing is made from vinegar, salt, and vegetable oil. Spices are added to this base to taste for flavor.

Sauce tips:

All spices should be dosed carefully so that they do not prevail, but only enhance the main taste of the salad components.

It is advisable to dissolve the salt in advance in a small amount of water or wine, and successively add vinegar, spices and other seasonings - sugar, concentrated salad dressings and vegetable oil to this solution.

Shake the dressing well before dressing the salad.

Salad dressings consumed along with protein foods should be prepared with vegetable oil, cream (use in small quantities), herbs and lemon juice.

Sauces for salads combined with carbohydrate foods should consist of fermented dairy products (kefir, curdled milk, yogurt).

The main thing is that foods rich in fats and vegetable oils are consumed in small quantities. And vice versa, vegetables, fruits, green salads can be eaten in unlimited quantities.

Before serving, each salad should be beautifully decorated and decorated, and 1-2 drops of rum or cognac will improve its flavor.

A salad is considered well prepared only if its appearance is appetizing. Therefore, you need to take care not only about the taste, but also about the pleasant appearance of salads.

Recipes

Sauces

VEGETABLE OIL SAUCE
Ingredients:
vegetable oil 1/2 cup
table vinegar or sour juice 1-2 tbsp. spoons
salt 1/4 teaspoon
sugar 1/4 teaspoon
pepper to taste
COOKING:

All mix and shake.

COTTAGE SAUCE
Ingredients:
cottage cheese 100 g
milk 1 glass
salt
sugar
(if desired - cumin or mustard)
COOKING:

Grind cottage cheese with a wooden spoon. Rub the granular cottage cheese through a sieve or turn through a meat grinder, season with spices, add milk, grind into a homogeneous sour cream mass.
Dilute dry cottage cheese with a large amount of milk, fatty - with less.

MAYONNAISE
Ingredients:
very fresh egg yolk 1 pc.
vegetable oil 3 tbsp. spoons
fruit or wine vinegar 1 teaspoon
mustard powder 1 pinch
ground pepper 1 pinch
some herbal salt
some garlic powder
some blackberry powder
COOKING:

Beat the egg yolk well. Slowly add oil to it, whisking constantly. Beat for a long time until a thick cream is formed. Then add vinegar and spices.

Since salad dressings and mayonnaise contain raw egg yolk, they should be eaten immediately after preparation.

NUT MAYONNAISE
Ingredients:
nuts 200 g
vegetable oil 2-3 tbsp. spoons
lemon or cranberry juice 1 tbsp. a spoon
COOKING:

Crush the nuts with a small amount of vegetable oil to make a gruel. Knock down this gruel with vegetable oil in a proportion of 2-3 tbsp. tablespoons of oil for 1/2 tbsp. spoons of gruel, add lemon or cranberry juice. Consume immediately after preparation.

RAW MAYONNAISE
Ingredients:
yolks 1-2 pcs.
grated onion 1 teaspoon
or grated celery 1 tbsp. a spoon
lemon or cranberry juice 1-2 tbsp. spoons
garlic 1-2 cloves
some tops of radishes, carrots or turnips
COOKING:

Beat the yolks, adding a little vegetable oil; add grated onion or celery, lemon or cranberry juice. Mayonnaise can be made green by adding the juice of radish tops, carrots, turnips, garlic.

HOME MUSTARD
Ingredients:
mustard flour 2 tbsp. spoons
wine or apple cider vinegar 1 tbsp. a spoon
brown sugar 1 teaspoon
piece of black pepper
COOKING:

Mix all the ingredients with water in a Pyrex vessel, stir until you get a batter. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from boiling water.
Homemade mustard can be stored for a very long time.

CREAMY SALAD SAUCE
Ingredients:
garlic 1 clove
cottage cheese 2 tbsp. spoons
very fresh egg yolks 2 pcs.
butter 1 tbsp. a spoon
mustard 1 teaspoon
dry sage on the tip of a knife
some herbal salt
COOKING:

Peel and mince the garlic clove. Mix all the ingredients well with a mixer or a puree pestle until a thick sauce is obtained.

FRUIT SAUCE
Ingredients:
apple 112 pcs.
pineapple, diced, 1 cup
orange juice 1/2 cup
COOKING:

Mix pineapple and chopped apple in a mixer, add orange juice. Pour the fruit salad with the resulting sauce.

Sauce on curdled milk
Ingredients:
unrefined olive oil (can be replaced with soy or sunflower oil) 1 tbsp. a spoon
wine or apple cider vinegar 1/2 tbsp. spoons
raw sugar 2 tbsp. spoons
sour cream or fat yogurt 1 tbsp. a spoon
finely chopped onions 3 pcs.
chopped parsley 1 teaspoon
COOKING:

CORN OIL SAUCE
Ingredients:
homemade mustard 1 tbsp. a spoon
corn oil 1 tbsp. a spoon
half a lemon
brown sugar 1 tsp
garlic 2 cloves
chopped parsley 1 teaspoon
chopped dill 1 teaspoon
COOKING:

Mix all ingredients in a blender and add to salad.

CITRUS SAUCE
Ingredients:
sour cream 1 tbsp. a spoon
olive oil 1 tbsp. a spoon
citrus fruit vinegar 1 teaspoon
chopped onion 1 teaspoon
a little dry mustard or paprika
a little thyme
COOKING:

Mix all ingredients in a blender and add to salad.

SAUCE WITH SEA CABBAGE
Ingredients:
dried seaweed 1 cup
boiling water 21/2 cups
coriander seeds 3 tbsp. spoons
cumin seeds 1 tbsp. a spoon
sweet peas 5-6 grains
star anise 1-2 stars
carnation 2-3 buds
ginger root powder 1-2 teaspoons
medium-sized onion heads 10-12 pcs.
sunflower or corn oil 100-150 g
COOKING:

Pour dried sea kale (most conveniently from a pharmacy bag) into a liter jar, pour boiling water over it, cover with a napkin and let it swell. Grind all the spices mixed together in a coffee grinder. Pour the spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as finely as possible. If you like garlic, you can add 4-5 cloves. Thoroughly mix the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The sauce is ready the next day.

It can be stored in the refrigerator for weeks, but each time you use it, you can modify it.

Put the portion that you planned to use up in a salad bowl or just in a deep plate. Stir in a glass of garden greens, previously finely chopped. A mixture of any garden crops is acceptable (leaves of beets, turnips, radishes, radishes, dill, fennel, borage, and even those herbs that we used to consider weeds - gout, sour, colza). You can also take young leaves of linden, gooseberries, currants. Do not forget about the spring queens of our table - nettle and dandelion. You can take a few leaves of quinoa, clover, shepherd's purse.

SAUCE WITH EARLY SPRING GREENS
Ingredients:
young parsnip greens 1 bunch
young leaves of currant, gooseberry and lemongrass, 2-3 pcs.
parsnip root 1 pc.
COOKING:

Rinse greens thoroughly and chop finely. In a cup or salad vase, mix everything thoroughly with the sauce, sprinkle with lemon, orange or apple juice. Juice can always be replaced with a teaspoon of dry white wine. The sauce is ready. This sauce contains a lot of vitamins, microelements and minerals, the lack of which is especially acute in spring.

GREEN SAUCE
Ingredients:
watercress leaves 200 g
vegetable oil 1 teaspoon
lemon juice 1 tbsp. a spoon
honey 1/2 teaspoon
COOKING:

Whip the sauce from lemon juice, butter and honey. Pour boiling water over watercress leaves. Throw away in a colander. Put the salad in a vase, pour over the sauce, decorate with a bright berry.

BECHAMEL SAUCE
(primitive recipe)
Ingredients:
vegetable broth 1 cup
wheat flour 2 tbsp. spoons
melted butter 1 teaspoon
spices
COOKING:

It is advisable to prepare the flour for the sauce yourself, grinding in a coffee grinder 7-8 tbsp. spoons of germinated wheat. Boil a glass of rich vegetable broth in an enameled frying pan, dilute the flour in a cup with warm water and pour in a thin stream into the broth simmering over low heat. With constant stirring, boil the sauce until cooked, that is, until it thickens and separate bubbles appear - boiling will begin. Cool the sauce, season with spices to taste.

SOY SAUCE
Ingredients:
soybeans 500 g
soybean oil 100 g
dried ginger 2-3 g
star anise 5 stars
turmeric 5 g
red bitter ground pepper 0.5 tsp
allspice 5 peas
coriander seeds 5 pcs.
onion 5 pcs.
carnation 2-3 buds
COOKING:

Soak soybeans for 2-3 days, changing the water several times a day. Then drain the water, pour fresh water and put on fire for 1.5 hours. Drain the water, add fresh water and cook again until tender. Grind soft beans in a bowl, rub through a colander or grind in a meat grinder. If the mass is too thick, add a glass of broth in which the beans were cooked. Grind all the spices into flour and rub into a puree. Grind the sauce, which will remind you of a delicious pate.
This sauce can be seasoned not only with salads, but also with soups, and also served as an independent dish.

SALTED PRUNE SAUCE
Ingredients:
prunes 10 pcs.
lemon or orange juice 2 teaspoons
vegetable oil 2 tbsp. spoons
dry wine 2 tbsp. spoons
freshly made juice from berries 5 tbsp. spoons
COOKING:

If there are no preparations of salted prunes, you can use dried ones, but the main charm of the sauce may be lost.

Steam prunes slightly and grind with other components. In this form, it can be stored for several days. Vegetable oil and wine for the sauce can be flavored.

This subtle seasoning can be used not only in salads, but also in soups, sauces and other dishes.

Dressings for salads

MAY GRAY
Ingredients:
lemon or cranberry juice
vegetable oil
some green onion
some chopped parsley
COOKING:

Combine equal proportions of lemon or cranberry juice and vegetable oil. Add a little green onion, chopped parsley, shake in a bottle.

SOUR CREAM GRAY
Ingredients:
juice of one lemon sour cream 3 tbsp. spoons
garlic 1 clove
chopped onion 1/2 teaspoon
COOKING:

Mix the juice of one lemon with sour cream, add a clove of garlic, chopped onion and vegetable oil. Shake everything.

TOMATO GRAY
Ingredients:
vegetable oil 8 parts
fresh juice of pureed tomatoes 4 parts
lemon juice 1 teaspoon
grated celery to taste
COOKING:

Mix all products.

Dressings for salads

salad dressing
(MEXICAN CUISINE)
Ingredients:
egg (yolks) 1.5 g
dry mustard 4 g
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
COOKING:

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Mix vinegar, olive, corn or sunflower oil thoroughly and pour over the prepared mixture, mix again.

REFILLING "PROVENCAL"
Ingredients:
yolk 1 pc.
vegetable oil 1 tbsp. a spoon
lemon juice 1/2 cup
COOKING:

With your right hand, rub the yolk in a mortar with a wooden spoon, adding drops of vegetable oil with your left hand; when thickened, add lemon juice, alternating with vegetable oil.

Seasonings for salads

SPICE FOR SALADS
Ingredients:
vegetable oil 3 tbsp. spoons
vinegar 1 tbsp. a spoon
a mixture of crushed dry leaves of annual savory, marjoram and basil 1 teaspoon
salt
pepper
COOKING:

Mix everything thoroughly and add to the salad before serving.

GARLIC SPICE
Ingredients:
garlic 1 head
olive oil 1 tbsp. a spoon
lemon juice 1 teaspoon
COOKING:

Grate or finely chop the garlic, pour it with olive oil, add lemon juice, let it brew for several days.

HERB SPICE
Ingredients:
onion 1 head
olive oil 1 tbsp. a spoon
lemon juice 1 teaspoon
chopped herb of your choice (sage, thyme, basil, parsley, dill, etc.) 1 tbsp. a spoon
COOKING:

It is prepared in the same way as garlic seasoning, but instead of garlic, use onions. Add chopped herb of your choice.

FRUIT SPICE
Ingredients:
kefir 1 part
fruit juice 1 part
mint 1/4 part
COOKING:

Mix kefir and lemon or fruit juice, add mint.

SPICE FROM YOGURT
Ingredients:
garlic 1 head
yogurt 200 g
salt on the tip of a knife
chopped herbs (sage, thyme, basil, parsley, dill) 1 tbsp. a spoon
COOKING:

Grate garlic, add it to yogurt, salt, mix with chopped herbs.

HOW TO PREPARE VEGETABLE SALADS

You can limit yourself in sweet, starchy, fatty foods, but not in vegetables. Vegetable salads are recommended to eat all year round and preferably every day. The more greens we eat, the better we feel. Vegetable salads not only stimulate appetite, but also enrich the diet with the most valuable mineral salts, vitamins and other substances necessary for a person. It is important to teach children to salads, they especially need vitamins.

Salads are good both as an appetizer and as side dishes, they can be served for breakfast, lunch, and dinner. The aroma of green vegetables is given by the essential oils contained in them. They stimulate appetite, promote good digestion, and therefore increase the digestibility of food. And fiber, which is rich in leafy greens, stimulates the motor function of the intestine.

The following vegetables are especially suitable for salad: cabbage, lettuce, celery, cucumbers, radishes, onions, tomatoes, watercress, parsley, etc. Cabbage contains 10 times more calcium than green salad, and is better absorbed by most people.

Beets, potatoes should be boiled whole in their skins, cooled and peeled.

Boil carrots, turnips, rutabaga peeled whole or cut into pieces with the addition of vegetable oil.

Tomatoes used for salads should be ripe and firm. If you need to remove the skin from the tomatoes, they are dipped in boiling water for a minute. For tomatoes intended for stuffing, cut off the top, then remove the seeds along with the juice.

Carrots, turnips, turnips, eaten raw in salads, peeled, washed and cut into strips.

Salad celery, parsley, dill are cleaned and stored wrapped in damp gauze in a dark, cold place so that their color does not change.

Salad potatoes should be boiled unpeeled and peeled after they have cooled.

So that the potatoes do not boil when cooked in their skins, they need to be salted (0.5 teaspoon of salt per 1 kg of potatoes).

Potatoes will turn out delicious if you add a little garlic to the water in which they are boiled.

Potatoes need to be cooked over moderate heat so that the starch swells evenly. In high heat, potatoes burst on the outside, but remain raw on the inside.

Potatoes in the oven do not burst if you prick each potato with a fork.

After cooling, the potatoes need to be peeled and cut into slices or cubes in accordance with the shape of cutting other products.

Canned vegetables (peas, beans, carrots, beets, tomatoes) should be put on a sieve or colander to dry before using for salad.

Peel and rinse green onions. Cut the onion into slices, which are then disassembled into rings. To remove excess bitterness, chopped onions can be poured with table vinegar. It is recommended to cut green onions finely for salads, and for decoration of dishes - 3-4 cm long.

Cucumbers need to be washed, peeled and cut into slices, straws or cubes. Fresh cucumbers from greenhouses and hotbeds usually do not peel.

First of all, you need to remove the contaminated leaves from the cabbage, then wash the head well, cut it into two or four parts, cut out the stalk and put it in cold salted water for a while (at the rate of 50-60 g of salt per 1 liter of water). After that, the chopped parts of the head of cabbage are washed again and chopped.

Sort the sauerkraut and squeeze out the brine. If the cabbage is very acidic, it should be washed in cold water.

Celery, prepared for salad, needs to be sorted out, freed from diseased leaves. Cut off the roots, clean the dark places of the stems with a knife, rinse well in clean water, after soaking in cold water for 1-2 hours.

Separate the parsley and dill from the stems and rinse thoroughly. Branches of greens are used to decorate salads, and the stems are used for cooking broths and sauces.

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