Delicious sauces and salad dressings. Salad sauces: simple and classic recipes for salad sauces, Caesar and Greek salad dressing, tomato and cheese sauces, salad dressing recipes for all occasions
The deep inhabitants confidently and cheerfully settled into our menu. But we still don’t have enough culture for preparing them. Having come up with or read about some wonderful salad, people, without hesitation, generously pour mayonnaise on it. And often they spoil the whole taste! It’s not for nothing that peoples who have been eating the gifts of the oceans for a long time have come up with a variety of dressings for seafood salads. It is thanks to them that the taste of the main component is not obscured, but emphasized. Of course, there are sauces that take a long time and are difficult to prepare - it’s not for nothing that the best restaurants even have a separate “position”: a master chef for sauces. But there are also completely simple dressings that even a child can make - and how your dish will benefit from it!
French sauce
Most often, salads are prepared with a dressing made from oil, which is usually olive oil, preferably cold-pressed. However, only oil is boring. The French, as a dressing for seafood salads, mix it (a glass) with a third of a glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four crushed cloves of garlic, two spoons of hot mustard, salt and pepper. And for non-spicy lovers, they advise replacing the wine, grating a grated shallot and half a red onion into the sauce and pouring in a spoonful of honey. The seafood salad dressing will have a very mild and elegant flavor. Don’t think that it will be cloying because of the honey - the sweetness is neutralized by the vinegar.
Zesty lime
Lemon juice is very often added to salad dressing sauces. But cooking loves open-mindedness: this one uses lime. The zest is removed from it and the juice is squeezed out; a piece of ginger is finely grated; three spoons of honey dissolve in an incomplete glass of water. All components are mixed with a third of a glass of olive oil and brought to homogeneity over low heat. Don't let the sauce boil! When it cools down, it can be used for its intended purpose.
Spanish green sauce "Salsa verde fria"
The Spaniards have their own favorite salad dressing with shrimp (and its other “relatives”). It requires capers; in their absence, pickled cucumber will do. It is rubbed together with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are finely chopped, all components are poured with the juice of one lemon and half a glass of Salt, pepper - and after a third of an hour this version of salad dressing without mayonnaise is ready to fulfill its role. If you want more smoothness, you can run the solid ingredients through a food processor or blender.
Fragrant herbs
For some recipes, seafood salad dressings and oil are optional. If you like aromatic dishes, put onions, cilantro, dill, basil in the blender - in equal quantities - and a little (or a lot, if you like) garlic. It is better to season the mixture with sea salt. Already in a homogeneous state, add five tablespoons of soy sauce to the dressing (per glass of herbal puree) - and your salad will please everyone.
Tuna dressing
We're mainly looking at salad dressings without mayonnaise. But if you really like it, build it with your own hands. And with pleasant additions! Break an egg into a deep bowl, pour in the juice of half a lemon and a spoonful of strong mustard, take a mixer and begin beating with the gradual addition of half a liter of vegetable oil. Ideally it should be olive; You can take a mixture with sunflower. When it starts to thicken, add a jar. If it gets a little thick, you can add a little water. An ideal dressing for seafood salads!
Caviar sauce
Preparation of salad dressing according to this recipe involves the use of low-fat sour cream or natural yogurt. You can, of course, use mayonnaise, but it will “overwhelm” the original taste of the sauce. In a blender, a bunch of dill with parsley, two garlic cloves and three heaped spoons of red caviar are brought to a mushy state. In a bowl, combine a glass of mild ketchup (without a strong taste or smell; you can just take tomato paste), half a glass of yogurt (sour cream) and the resulting paste. Mix with a mixer until smooth and add to the salad.
Cream sauce
It is most appropriate as a dressing for salad with shrimp. Two tablespoons of white wine are poured into a small frying pan. When the drink is heated, add a glass of heavy cream, four pressed cloves of garlic, pepper and salt and a full spoon of chopped herbs. While stirring, without boiling, the sauce is heated for about five minutes, then cooled and poured into a dish just before serving.
Tomato sauce
For it, first frying is done from onions and carrots - both of them must be chopped extremely finely. After about five minutes, add a spoonful of flour and the same amount of tomato paste. After a couple of minutes of intense stirring, a glass of fish broth is poured in. After ten minutes of simmering, the dressing will thicken noticeably. A piece is placed in it. When it melts, the sauce is poured into a blender, a little greenery is put in there, and the mass is carefully broken through.
Orange sauce
Orange citrus is simply wonderful as an ingredient in seafood salad dressing. Juice is squeezed out of one large orange, into which chopped pickled cucumber, a clove of garlic and a couple of sprigs of dill are added. Mix two tablespoons of mayonnaise and one tablespoon of vegetable oil into the mixture. When it becomes smooth, you can season the salad.
Spicy Orange Sauce
And now a recipe for salad dressing without mayonnaise and again with citrus fruits. The juice is now squeezed out of two oranges, the zest is erased from the lemon, both components are combined, three tablespoons of dry white wine and a spoon of horseradish are poured in. Before using, you need to taste the sauce and season it with the right amount of salt and sugar.
Avocado sauce
This vegetable can easily be used as a dressing for seafood salads: it greatly enhances their taste. The simplest sauce is made like this: two peeled avocados are coarsely chopped, poured with lemon juice and pureed with two garlic slices in a blender. Then the mass is mixed with a glass of natural unsweetened yogurt and seasoned with pepper and salt. You can add other seasonings, but be very careful not to make the flavor of the dressing too strong.
Salsa
The famous sauce is also prepared with avocado. Place slices of tomato, halves of bell pepper, onion, one avocado plus chili pepper and garlic clove into a blender bowl. When the mass reaches homogeneity, interfere with it
Teriyaki
The Japanese know exactly which seafood salad dressings are most suitable! Of course, you will need quite exotic components, but they are not difficult to buy. In a bowl, combine half a glass of soy sauce, a tablespoon of brown sugar and fifty milliliters each of mirin and sake. The container is placed on low heat and heated to a slow boil. Cook the teriyaki until it becomes syrupy thick, and pour it over the salad when it has cooled down.
Grape sauce
The berries are taken green and pitted, two hundred grams. Sweet or sour - you will already find out from your own experience - who likes what. The chopped onion is fried in ghee. When it becomes transparent, add half a glass of broth. After boiling, add the grapes (to make it easier to “give themselves away”, you can mash the berries). Mix two tablespoons of flour in half a glass of milk until all the lumps dissolve. The mixture is poured into the sauce, which will cook for about ten minutes. If grape skins bother you, you can strain it before pouring.
Tangerine sauce
The use of oranges for a variety of dressings can be called almost habitual, but tangerines... However, rest assured, they fit perfectly into seafood salad dressings. Three tangerines are peeled, including removing seeds, divided into slices and passed through a blender. Then you will have to wipe the mass from the skin, pour a spoonful of cream into it and add the mashed yolk of a hard-boiled egg. The sauce is mixed, a partial glass of olive oil is poured into it. The filling is seasoned with a spoonful of curry, a large spoonful of crushed almonds and, if you like, salt and pepper. We've told you about a variety of delicious salad dressings, but this one is a winner!
Sauces for vegetable salads play the most important role in a dish; the sauce is the mood and highlight of the entire dish. They can either enhance or ruin the taste of food. Even the most modest salad can be turned into a delicious dish if you season it with a delicious sauce.
To prepare sauces such as “mayonnaise”, you should take products at the same temperature; it is advisable to take them out of the refrigerator a couple of hours before cooking.
The variety of sauces is huge: sweet, sour, hot, spicy. They are prepared from all sorts of products, from the simplest (dairy products, fruits) to what we consider “strange” ingredients; in Asia, for example, they prepare sauce from rotten fish. Of course, we won’t cook from this ingredient, but we can offer a selection of interesting recipes. So, the most delicious sauces for vegetable salads:
How to prepare sauce for vegetable salad - 15 varieties
This recipe contains garlic, but even if you are planning a romantic evening, you can safely eat a dish with this sauce, there will be no unpleasant smell.
Ingredients:
- Olive oil 150 ml.
- Wine vinegar 3 tbsp. spoons
- Mustard 1 tbsp. spoon
- Garlic 1 clove
- Honey 1 teaspoon
Preparation:
It is better to prepare the dressing immediately in a small jar; it will be convenient to cook in it and, cover it with a lid, store it in the refrigerator.
First, pour the required amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not cut it finely. Pour honey on top and add mustard. Mix thoroughly and leave for about five minutes so that the garlic releases its aroma. Then, take out the garlic clove and you can season the salad.
A delicious salad requires delicious ingredients and a delicious, zesty dressing that you can whip up quickly.
Ingredients:
- Soy sauce 6 tbsp. spoons
- Olive oil 7 tbsp. spoons
- Spices
- Sherry vinegar 6 tbsp. spoons
Preparation:
Mix soy sauce, olive oil and sherry vinegar. If you don’t have sherry vinegar on hand, you can easily replace it with regular vinegar. Then add herbs, you can take any of them to your taste. This recipe calls for basil and chives.
Add the herbs and some pepper to the soy sauce, vinegar and oil mixture and mix thoroughly. Pour the sauce over the salad and you're done!
This sauce has a delicious aroma and velvety texture. It is ideal for any salads.
Ingredients:
- Natural yogurt 1 ¼ cups
- Mustard 1 tbsp. spoon
- Lemon juice 2-3 tbsp. spoons
- Sunflower oil 4 teaspoons
- Salt and ground black pepper.
Preparation:
Place all ingredients in a food processor or immersion blender bowl and blend at low speed until smooth.
Sunflower oil can be replaced with flaxseed oil; in combination with yogurt it will give the perfect combination.
This sauce contains fewer calories than vegetable oil.
Ingredients:
- Juice of one lemon
- Mustard beans 2 teaspoons
- Olive oil 4-5 tablespoons
- Dried basil 2 pinches
- Soy sauce 2 tbsp. spoons
- Dry garlic, ground pepper to taste.
- Water 5 tbsp. spoons
Preparation:
Place all the ingredients in a bowl, add water at the very end so that you can adjust the thickness of the sauce, and mix thoroughly. Let the dressing sit for a few minutes. We pour the sauce on top of the salad, it turns out very tasty, you don’t feel the water.
The salad for this sauce does not need to be salted; the soy sauce in the dressing will do the job perfectly.
If you are watching your figure, then you should pay attention to this sauce, which has already become a classic.
Ingredients:
- Cottage cheese 255 gr.
- Greens (dill, mint, cilantro.) 1 bunch
- Lemon juice 1 tbsp. spoon
- Garlic 2 cloves
- Olive oil 3 tbsp. spoons
- Salt to taste.
Preparation:
First, the greens should be thoroughly rinsed under running water and then dried. You can shred it arbitrarily. Afterwards, transfer all the products into a blender and mix. If the sauce turns out to be thick, then it can be diluted with both olive oil and kefir.
To further reduce the number of calories, you can use natural yogurt instead of cottage cheese. It will turn out no less tasty.
The French say: with a good sauce you can eat an old sole. And in this they are absolutely right, today is just one of those.
Ingredients:
- Medium-sized lemon 1 pc.
- Cream 300 ml.
- Mint several leaves.
Preparation:
The recipe is so simple that it’s a shame to even call it a recipe. Squeeze the juice out of the lemon and put mint in it, you need to mash it a little and leave it so that the juice is saturated with aromas. The leaves should sit in the juice for at least 15 minutes. When the juice is soaked, remove the mint from it, pour in the cream in a thin stream and stir gently. Literally before your eyes the sauce will become thick.
You can add a little brightness to the sauce by sprinkling with lemon zest.
Beets are great both as a stand-alone dish and as a great addition to other foods. But few people know that you can prepare a sophisticated dip sauce from ordinary beet and serve it with a vegetable plate.
Ingredients:
- Beetroot 2 pcs.
- Olive oil 3 tbsp. spoons
- Soft cheese 150 gr.
- Green tarragon 2/3 cup
- For decoration, a small handful of walnuts.
Preparation:
The beets need to be peeled and boiled until tender. There is no need to drain the water, it must cool down. Place beets, cheese, tarragon and olive oil cut into arbitrary cubes into a blender bowl. Whisk everything together. In order to obtain the required consistency, you need to add the water in which the beets were cooked to the sauce. Garnish your sauce with chopped nuts and a sprig of tarragon.
This sauce goes with everything: both a regular vegetable salad and delicate fish.
Ingredients:
- Dor blue cheese 150 gr.
- Lemon juice 1 tbsp. spoon
- Chopped onion 1 tbsp. spoon
- Garlic 2 cloves
- Homemade cream 200 gr.
- Small bunch of cilantro
- Turmeric 0.5 teaspoon
- Olive oil 2 tbsp. spoons
- Curry 0.5 tsp
- Salt pepper
- Zira 0.5 teaspoon
- Soy sauce to taste
Preparation:
Add cream to a bowl, add dor blue cheese and all other ingredients. Using an immersion blender, mix everything thoroughly. The sauce is ready!
For the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.
Ingredients:
- Eggplant 1 pc.
- Olive oil 3 tbsp. spoons
- Lemon juice
- 2 tbsp. spoons
- Pine nuts or walnuts 0.5 tbsp.
Preparation:
Eggplant should be prepared in any way convenient for you: either baked in the oven or grilled. Nuts should be crushed into fine crumbs. In a blender bowl, beat the eggplant pulp, nuts, olive oil, lemon juice and salt. Make this sauce and it will become one of your favorites.
Ingredients:
- Cashew nuts 4 tbsp. spoons
- Soy sauce 4 tbsp. spoons
- Sesame oil 2 teaspoons
- Rice vinegar 3 teaspoons
- Boiled water 1 cup
Preparation:
Grind the cashews in a coffee grinder; it is better to do this in small portions, so the nuts can be ground more thoroughly. You should have the consistency of fine crumbs. Then pour the nut flour into a saucepan and add a little water. We put it on the fire and begin to boil, stirring everything thoroughly. Pour out all the water in small portions. The mixture should not boil too much. While actively kneading, make sure that there are no lumps. When the mixture has boiled down, add all the liquid ingredients. The sauce is ready, but must be cooled before serving.
This sauce is famous for its delicious cheesy taste. But it is worth considering that due to the content of cheese and butter, it is extremely high in calories.
Ingredients:
- Butter 3 tbsp. spoons
- Cheddar cheese 150 gr.
- Wheat flour 3 tbsp. spoons
- Dry mustard 0.5 tbsp. spoons
- Milk 400 ml.
- Salt and pepper to taste.
Preparation:
Melt the butter in a frying pan, add flour and mustard, stirring well and fry the flour a little; it will be enough if it darkens a little. Then, add milk in a thin stream, remembering to stir so that the sauce does not separate and lumps do not form. Cook for about one minute. Then add the grated cheese (it should be about a glass.) Keep it on the fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and add spices to taste.
We all know the world famous Greek salad. But not many people prepare it correctly, especially the dressing for it. Many people simply pour vegetable oil over the salad. We want to correct this mistake and make a flavorful Greek salad dressing.
Ingredients:
- Olive oil 1\2 cups
- Lemon juice 1/4 cup
- Garlic 1 clove
- Oregano 1 teaspoon
- Salt 1\2 teaspoons
- Ground pepper.
Preparation:
Place chopped garlic in a dressing jar and add all the dry ingredients there. Then oil and lemon juice. Close the jar tightly and shake well. You can store this dressing in the refrigerator.
The most favorite sauce in the whole world. It is easily available and can be stored in the refrigerator for several weeks.
Ingredients:
- Wine vinegar or lemon juice 1/3 cup
- Olive oil 1 cup
- Garlic 4 cloves
- Salt 1.5 teaspoons
- Ground black pepper 0.5 teaspoon
- Spicy mustard 2 teaspoons
Preparation:
Gradually add olive oil to freshly squeezed lemon juice. Pass the garlic through a press, and, along with the rest of the products, add to the mixture of oil and lemon juice. You need to mix everything very well. Pour into a container with a lid and let it brew for several hours.
This sauce is served with grilled or steamed vegetables, shrimp or fish.
Ingredients:
- Garlic 10 cloves
- Yolk 1 pc.
- 200 ml. olive oil
- Lemon juice 1 teaspoon
- Salt 0.5 tsp. spoons
- Pepper 0.5 teaspoon.
Preparation:
Beat the yolk, add garlic crushed in a mortar and the rest of the ingredients. Mix everything thoroughly. The sauce is ready.
Before breaking an egg, it should be washed thoroughly to avoid salmonella sticks getting into the sauce.
An unusual combination of sweet honey and salty cheese creates an unforgettable game of taste. Once you cook it once, you will cook it constantly.
Ingredients:
- Sour cream 30% 200 ml.
- Shredded Gorgonzola cheese 250 gr.
- Light honey 1 tbsp. spoon
- Chives 2 tbsp. spoons
- Salt and pepper to taste.
Preparation:
We make a mixture of sour cream, chopped cheese, honey and onions. Add salt and pepper to taste. Let it brew for several hours and you can serve it with any vegetable salad. Bon appetit!
Readers often ask: “What to season a vegetable salad with, besides mayonnaise?” In fact, there are a lot of healthy and tasty homemade dressings that will serve as an excellent alternative to the far from harmless store-bought sauce. I will share my favorite recipes for delicious and nutritious vegetable salad dressings.
Basically, they are all based on olive oil with various interesting additives, and there is an option for a spicy yogurt dressing that can fully replace the ubiquitous mayonnaise.
Salad dressings can be varied by adding herbs, aromatic spices, ground nuts, soy sauce, honey or pieces of fruit and vegetables. I hope this selection was useful and you can choose something for yourself. Personally, I will contact her constantly :)
1. French Creamy Salad Dressing
Ideal for dressing a variety of green vegetable salads. You can’t call it dietary; there is heavy cream in the sauce.
Ingredients:
- white onion - 1 pc.
- butter - 1 tbsp. l.
- cream 33% fat - 100 ml
- purified water - 50 ml
- olive oil - 100 ml
- salt - to taste
- white and black pepper - a pinch
Recipe:
Peel the onion and grind in a blender bowl to a puree. In a small ladle, simmer the onion puree in butter, adding fine salt, white and black pepper.
Add some water and continue cooking the ingredients until the liquid reduces. Next, add olive oil and cream. Boil the dressing for a few more minutes and remove from heat. Using a blender, grind the mixture to a homogeneous smooth consistency.
2. Vinaigrette dressing
Perfect for seasonal vegetables and potato salads.
Ingredients:
- olive oil - 2 tbsp. l.
- lemon juice - 2 tbsp. l.
- white wine vinegar - 1 tbsp. l.
- salt, pepper - to taste
Recipe:
Mix olive oil with lemon juice in a deep bowl, pour in white wine vinegar. Add salt and pepper to taste, mix thoroughly with a whisk. The amount of lemon juice and vinegar can be adjusted according to your taste.
3. Italian dressing with orange juice
It will be a piquant addition to salads with radishes, green onions or arugula, iceberg lettuce, romaine.
Ingredients:
- fresh orange – 300 ml
- peeled pumpkin seeds - 50 g
- black pepper - a pinch
- olive oil – 300 ml+20 ml
- brown sugar - 5 g
- orange zest - 1 tsp.
Recipe:
Pour a tablespoon of olive oil (20 ml) into a frying pan. Fry some pumpkin seeds in it. Then pour freshly squeezed orange juice into the pan. Boil everything for a few minutes so that some of the liquid evaporates.
Add a little orange zest and a pinch of brown sugar.
Pour pre-chilled olive oil into a gravy boat. Pour the contents of the frying pan into it. Stir and add salt to taste.
4. Italian Balsamic Vinegar Dressing
Traditionally, this sauce is used for salads with herbs and tomatoes.
Ingredients:
- balsamic vinegar - 500 ml
- olive oil – 300 ml
- liquid honey - 100 g
- cloves - 4 buds
Recipe:
Pour the liquid honey into a small saucepan. Add balsamic vinegar to it. Add clove buds to the mixture for flavor. Boil the mixture over low heat for 25 minutes. As a result, the liquid should evaporate and decrease in volume by half.
Pour the olive oil, pre-chilled in the refrigerator, into a gravy boat. Then add boiled honey sauce to it. Before serving the salad, whisk the dressing well with a whisk or fork.
5. Yogurt dressing
Ideal for salads with mushrooms, good in a regular salad of fresh cucumbers and tomatoes. Pairs perfectly with cabbage. In short, it creates a good start for salad creativity.
Ingredients:
- natural yogurt - 250 g
- lemon juice - 2 tbsp. l.
- liquid honey - 2-3 tsp.
- table mustard - 1 tsp.
- grated orange zest - 1 tsp.
Recipe:
Mix yogurt with mustard. Add lemon juice, liquid honey and orange zest, mix until smooth. Let cool before dressing the salad.
6. Egg mustard dressing
It will highlight the taste of vegetables and give them a spicy note. This sauce is universal and goes well with any vegetable salad.
Ingredients:
- olive or sunflower oil - 60 ml
- egg yolk - 1 pc.
- table mustard - 1 tsp.
- apple cider vinegar - 100 ml
- sugar - 1 tsp.
- salt - 0.5 tsp.
- ground black pepper - a pinch
Recipe:
Grind table mustard, fine salt, granulated sugar, ground black pepper and raw egg yolk in a mortar. Then add vegetable oil and vinegar into the resulting mixture, stirring constantly. The dressing must be shaken before use.
7. Dressing with olive oil, lemon juice and Italian herbs
Complements green vegetable salads. And if you add mustard, you get a sauce for vegetable salad with tuna, also known as French nicoise.
Ingredients:
- lemon juice - 50 ml
- fine salt - 0.5 tsp.
- ground black pepper - 0.25 tsp.
- Italian herbs - 1 tsp.
- olive oil - 100 ml
Recipe:
In a deep bowl, whisk lemon juice with salt, Italian herbs and black pepper with a fork. Without ceasing to beat, pour in the olive oil. You can add a little sweet table mustard to the resulting mixture to taste.
Bon appetit!
Many of us love seafood, from which we prepare all sorts of delicious salads and other dishes. However, to obtain the exquisite taste of a dish, not only the products used and their quantitative ratio are important, but also the sauces with which they are seasoned. Seafood salad dressings are one of the most important components, without which it is impossible to get a complete dish. It is them that we want to talk about in our article.
Little tricks
The taste of the dish largely depends on what kind of seafood salad dressing is used. The sauce should not drown out the taste of the food, but, on the contrary, highlight it. In order to learn how to prepare seafood salad dressings, you need to know some tricks.
When preparing any sauce, you need to taste it to avoid unpleasant surprises when tasting the dish itself. After all, it’s easier to replace or supplement a bad refill than to ruin everything.
Before adding the sauce to the salad, it must be mixed until smooth. If the dressing sits for a while after cooking, it quickly loses its consistency. Before use, it is better to mix the mixture again.
Make it a habit to dress your salad just before serving. Otherwise, you may end up with a soggy mess. If you still prepare the dish in advance, then you should place it in a bowl and close it. You can also prepare the sauce and pour it into an airtight jar. Mix the salad with the dressing right before serving. This will avoid the release of excess juice from vegetables or fruits included in the dish.
Don't prepare a lot of dressing. Any sauce is good only fresh and can be stored in the refrigerator for no more than one or two days. Therefore, it is not worth preparing it “for future use”.
Ingredients for dressings
Seafood salad dressings are something special. You can't get by with universal mayonnaise here. To obtain an exquisite taste that will not spoil the dish, you can use a variety of components.
Most dressings are prepared on the basis of vegetable oil. However, you need to take olive oil. It has a more delicate taste and subtle aroma. Sometimes sesame, mustard and other oils are also used.
Vinegar is no less in demand. It adds heat to the sauce and is responsible for achieving a uniform dressing structure. However, it is recommended to use wine vinegar - red or white.
Juices from berries and fruits are also used to prepare delicious dressings for seafood salads. Fresh lime or lemon juice is simply irreplaceable for sea cocktails. Citrus juices add piquancy. It's no secret that mussels and shrimp are always eaten with lemons.
Sometimes mustard is used in dressings. As a rule, this is Dijon. Just add a little bit of it to give it some spice and flavor. Do not get carried away with mustard, as it can spoil the taste of the dressing.
No less interesting is honey in sauces. It is also actively used. In addition to a slight hint of sweetness, it imparts uniformity to the dressing. Honey goes well with soy sauce. Together they make a great couple.
Recipes for seafood salad dressings often rely on yogurt. True, it is necessary to take the product without any additives. Yogurt perfectly complements the taste of meat, fish and seafood. Its acidity gives a completely different taste than olive oil. But together these two components combine perfectly. Therefore, there is room for imagination in inventing new sauces.
Chopped herbs are also used for dressings. Well, the finishing touch is always spices. But you need to add them wisely so that the salad doesn’t turn into something terrible.
Universal refill
This recipe for seafood salad dressing is probably known to many housewives. This sauce is good for many dishes. It makes a great addition to salads with mussels and shrimp because it uses lime or lemon juice. However, you can also take tangerine and orange juice. They fit great too.
Ingredients:
- olive oil (60 g);
- lemon;
- black pepper;
- salt;
- dried herbs;
- wine or balsamic vinegar (1 tbsp);
- sugar (1 tsp).
For cooking, we need not only lemon juice, but also its zest. Removes all the skin from the fruit. And squeeze the juice out of its half. In a cup, combine olive oil, balsamic vinegar, sugar, salt, zest, dried herbs and black pepper. Also add a couple of teaspoons of lemon juice. Whisk the mixture until smooth and immediately pour it over the salad.
Yogurt dressing with garlic
Yogurt dressing for seafood salad without mayonnaise is perfect for squid, scallops, and octopus. This sauce is a worthy alternative to mayonnaise. If you don't have enough spice in the dressing, you can add a drop of mustard.
Ingredients:
- low-fat sour cream or natural yogurt (210 g);
- parsley or dill;
- fresh chili pepper;
- some green onions;
- garlic (4 cloves);
- black pepper.
We clean the chili pod from seeds and remove the tail. You need to add it to the sauce based on its spiciness. Therefore, it is necessary to taste the pepper first. Wash the greens thoroughly and chop them. Place all ingredients in a blender bowl, including whole cloves of garlic, spices, pepper and yogurt. Beat until smooth. Add the sauce to the salad just before serving.
Peanut dressing for seafood
We bring to your attention another dressing for seafood salad without mayonnaise. This sauce is good for dishes that contain herbs and vegetables. Unrefined natural mustard oil gives the dressing a special charm. By the way, you can also use flaxseed.
Ingredients:
- pine nuts (70 g);
- dried parsley (1/2 tsp);
- tsp honey;
- salt;
- wine vinegar (tbsp.);
- mustard oil (60 ml.);
- nutmeg (add as desired).
Pine nuts need to be lightly heated in a hot frying pan, then crushed into a paste. Pour mustard oil, wine vinegar, honey into a mixer bowl. We also add salt, nutmeg, dried parsley, and black pepper. Beat everything until smooth. Pour the sauce over the top of the salad.
Honey sauce
Honey sauce for dressing seafood salad goes well with scallops, mussels and shrimp. The dressing can be made spicy or sweet and sour by adding hot chili peppers. Ginger, which is part of the sauce, also adds spiciness. But its spicy note is softer and more delicate.
Ingredients:
- liquid honey;
- natural (tablespoon);
- fresh ginger root (about 2 cm);
- white wine vinegar (1 tbsp.);
- basil;
- two sprigs of fresh mint;
- salt;
- mustard seeds (15 g);
- vegetable oil (60 ml).
Pound mustard seeds in a mortar. Peel the ginger root, then grind the pulp. Combine the spicy ingredients with vegetable oil and leave to brew for about ten minutes. We separate fresh basil and mint into leaves, then grind them into a homogeneous paste and add to the oil. Pour vinegar and natural honey into the sauce. You can also add a little salt. The gas station is ready.
Mustard sauce
A universal seafood salad dressing with mustard suitable for any dish. This sauce can be prepared using not only ready-made mustard, but also mustard powder.
Ingredients:
- mustard powder (1 tbsp.);
- two egg yolks;
- vegetable oil (40 ml);
- lemon;
- dried parsley (tsp);
- the same amount of sugar;
- a little salt;
- black pepper.
Mix mustard powder with yolks until a homogeneous mass is formed. Then gradually add vegetable oil. Remove the zest from one lemon and add it to the sauce. We also send the juice of half a citrus fruit there. Add sugar, a little salt, dried parsley, and black pepper to the dressing. Mix the sauce thoroughly and season the salad with it before serving.
Asian dressing
A green salad with seafood and Asian dressing turns out very tasty. Moreover, the sauce is not the least important for the taste of the dish. Asian dressing is moderately liquid and goes well with many foods.
Ingredients:
- soy sauce (2 tbsp);
- sesame oil (5 tbsp.);
- centimeter of ginger root;
- rice vinegar (2 tbsp);
- a couple of cloves of garlic;
- a tablespoon of sesame seeds.
So, let's start preparing the sauce by lightly frying the sesame seeds in a dry frying pan. Place all ingredients in a blender container and beat until smooth. After this, add sesame seeds to the sauce. The gas station is ready. It can be used not only for seafood dishes, but also for other salads.
Seafood sauce
This sauce goes perfectly with any seafood.
Ingredients:
- soy sauce (40 ml);
- clove of garlic;
- two tablespoons of natural liquid honey;
- ginger (root 2 cm long).
For cooking we need a saucepan. Pour soy sauce into the bottom and put it on the fire. Then add chopped garlic and ginger. After the sauce boils, gradually add honey, mix well and cook until the sauce thickens.
Pink sauce
Seafood salad dressing with mayonnaise is also very tasty. If you are on a diet, you can replace mayonnaise with sour cream.
Ingredients:
- natural yogurt (or medium fat sour cream, 120 ml);
- mild ketchup (220 g);
- garlic;
- red caviar (two tablespoons);
- mayonnaise (three tablespoons);
- parsley.
To prepare the dressing, you just need to mix all the ingredients and add chopped herbs and garlic, passed through a press. If you have red caviar, you can add a couple of spoons to the sauce for a more refined taste.
Cheese sauce with cognac
To prepare this sauce we need cognac and soft cheese.
Ingredients:
- butter (110 g);
- soft cheese (210 g);
- cognac (3 tbsp.).
The butter must first be softened. Next, add soft cheese to it, and it is better to take a variety with a sharp taste. We also pour cognac into the mixture and whisk it until the sauce increases in volume several times.
Tuna dressing
It is best to use all kinds of sauces for dressing salads, not mayonnaise. But, if you are a fan of it, you can make your own at home.
To prepare an unusual mayonnaise, we need one egg and the juice of half a lemon. Mix them in a deep container and add a spoonful of mustard. Next, using a mixer, we begin to beat the mass, gradually pouring in about ½ liter of vegetable oil. It's better to take olive oil. After the mayonnaise begins to thicken, add canned tuna (can). This sauce is ideal for seafood.
Cream sauce
Creamy sauce is good for shrimp and other seafood. To prepare, take two tablespoons of wine (white). Pour it into a saucepan and heat it, then add a glass of cream (heavy), two chopped cloves of garlic, salt, pepper and chopped herbs. Continue heating the sauce, remembering to stir. But at the same time it should not boil. Once cooled, the dressing can be used as an excellent addition to seafood.
Orange sauce
Orange is an excellent base for making seafood sauces. More precisely, citrus fruit juice is used. To prepare the dressing, you need to take one large sweet orange and squeeze the juice out of it. Add a couple of sprigs of chopped dill, chopped garlic and pickled cucumber to it. Next, add a tablespoon of olive oil and two tablespoons of mayonnaise into the mixture. Whisk the dressing until smooth.
Orange juice also makes a great hot sauce. We will need two fruits. Mix their juice with the zest of one lemon. Dry white wine (3 tbsp) and a spoonful of horseradish are also added. You should try the sauce before using it. If necessary, you can add a little salt and sugar.
Correctly selected salad dressing makes the dish absolutely unique in taste, giving it new harmonious notes and pleasant aromas. Once you replace traditional mayonnaise or sunflower oil with an original dressing, which will make the food even more delicious, you will receive enthusiastic praise from your guests: no worse than the chefs!
Sauces for dressing salads
Culinary experts know varioussalad dressings, which are able to decorate any dish with their appearance, rich aroma and taste. Thick or thin, colored or transparent – salad sauces give all ingredients a new flavor. To make them, a base is taken - mayonnaise, sour cream, yogurt. You can take different types of oils - olive, sunflower, corn or flaxseed. To add aroma, use herbs and spices, and for color, use vegetables, fresh or fried.
With mayonnaise
The most popular is consideredmayonnaise-based salad dressing, because this component is familiar to everyone and is common for use in every home. Taking mayonnaise as a basis and mixing it with anchovies, capers, olives or olives, you can get an interesting variation of the usual composition such as tartar. By mixing the base with tomatoes, herbs and onions, you get an addition to meat salads that will no longer be dry.
Without mayonnaise
Considered low-caloriesalad sauces without mayonnaise. For them, they take the usual oils, mixing them with aromatic seasonings. For fish, sunflower oil with dried paprika is suitable, for meat - olive oil with cilantro and dill seeds, and for poultry - corn oil with white pepper and nutmeg. You can also mix the base with mustard or garlic to get a spicy dressing that is universal.
Dietary
It is worth considering separatelydietary salad dressings, which will not harm your figure, but will make the snack more palatable. For those losing weight, it is optimal to season food with low-fat sour cream with herbs, soy sauce, natural yogurt with green onions. It is good to diversify fish options with a mixture of lemon juice with balsamic vinegar, soy sauce or tomato paste with added oil.
Salad sauce recipes
Every cook can easily findsalad dressing recipesonline. A step-by-step recipe with photos will make cooking easier, teach you how to properly chop ingredients and mix them in a certain proportion. Ideas on how to prepare salad dressings involve the use of different products: for Caesar it will be garlic, mustard and lemon juice with anchovies, and for Greek it will be balsamic vinegar and Provençal herbs.
- Number of servings: 5 persons.
- Calorie content of the dish: 539 kcal.
- Purpose: for a snack.
- Cuisine: Italian.
The most famous iscaesar salad sauce, which consists of chicken breast, lettuce, wheat croutons and cherry tomatoes. In this case, it will bring together all the components, highlight all the tastes and the harmony of their combination. Dressing balances the dryness of the chicken and enriches the taste of crispy croutons and green salad leaves.
Ingredients:
- mayonnaise – 120 ml;
- kimchi – 10 g;
- olive oil – 35 ml;
- garlic – 1 clove;
- sugar – 5 g;
- chili pepper - a pinch;
- Provençal herbs – 1 g;
- lemon juice – 15 ml;
- mustard – 20 ml.
Cooking method:
- Mix all ingredients.
- Beat with a blender until smooth.
Greek
- Cooking time: 5 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 68 kcal.
- Purpose: for a snack.
- Cuisine: Greek.
- Difficulty of preparation: easy.
The second most popular after Caesar isGreek salad dressing, consisting of ripe vegetables, feta and olives. The original dressing will highlight the freshness of cucumbers and tomatoes, the crunch of bell peppers and pickled onions. The piquant taste, saturated with the spicy aroma of spices, will make the food more appetizing. Balsamic vinegar in the composition will give the components a specific pungency.
Ingredients:
- olive oil – 150 ml;
- balsamic vinegar – 50 ml;
- Provençal herbs – 3 g.
Cooking method:
- Mix all products.
- Number of servings: 5 persons.
- Calorie content of the dish: 227 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
It turns out tasty and dietaryhoney mustard salad dressing, which can be used in vegetable, meat and fish recipes. The taste of the dressing will emphasize the freshness and softness of meat, smoked meats or chicken, highlighting them and giving them a new flavor. It is good to prepare honey dressing to diversify the taste of vegetable salads with Chinese or white cabbage, eggplant, and red beans.
Ingredients:
- Dijon mustard – 120 ml;
- honey – 160 ml;
- soy sauce – 40 ml;
- onion – 1 pc.;
- ginger – 20 g.
Cooking method:
- Cut the onion into pieces, and mince together with the ginger twice through a meat grinder.
- Mix all ingredients thoroughly.
For vegetable salad
- Cooking time: 5 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 249 kcal.
- Purpose: for a snack.
- Cuisine: French.
- Difficulty of preparation: easy.
How to cook vegetable salad sauceat home to perfectly highlight the taste of all components? A version of tartar, which with its combination of pickles, green onions and mayonnaise will give the food Provençal notes. Dressing is suitable for any food, making it more satisfying and appetizing. Fresh or dried tarragon and tarragon, and natural mustard will add piquancy to the dressing.
Ingredients:
- pickled cucumbers – 25 g;
- mayonnaise – 30 ml;
- green onions – 10 g;
- parsley – 10 g;
- lemon juice – 40 ml;
- mustard – 20 ml;
- tarragon - a pinch;
- tarragon - a pinch;
- Worcestershire sauce – 5 ml.
Cooking method:
- Grind cucumbers and herbs.
- Mix all ingredients, add salt and pepper, leave in the refrigerator for 1 hour covered with film.
For fruity
- Number of servings: 5 persons.
- Calorie content of the dish: 45 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
It's hard to choose fruit salad sauce, which would fit universal components. This recipe will tell you how to prepare a dressing to highlight the taste of snacks with bananas, apples or strawberries. Its islandy-sour taste balances the sweetness of the fruit and gives it a new flavor. This option is suitable even for those losing weight, because it is low-calorie, and the ginger included in the composition additionally burns fat.
Ingredients:
- lemon – 1 pc.;
- orange – 1 pc.;
- ground ginger – 10 g.
Cooking method:
- Squeeze the juice from the whole orange and half a lemon.
- Remove the zest from the second lemon half.
- Mix all products, season with cane sugar if desired.
Mustard
- Cooking time: 5 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 558 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
Universal mustard sauceSuitable for dressing any salads. It’s good to season the squid-crab version with it to highlight the taste of seafood. This dressing goes well with smoked chicken, ham and boiled potatoes - the spicy spiciness will make the food more appetizing. You can use the dressing for vegetable dishes with cherry tomatoes, fresh cucumbers, and bell peppers.
Ingredients:
- powdered sugar – 30 g;
- mustard – 30 ml;
- vegetable oil - a glass;
- vinegar - ½ cup;
- garlic - clove.
Cooking method:
- Mix the ingredients, add salt and pepper.
- Beat with a blender until smooth.
Coleslaw Sauce
- Cooking time: 10 minutes.
- Calorie content of the dish: 498 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
Unusual coleslaw dressingwill emphasize the full value of this vegetable, give it a new sound and highlight a pleasant crunch. The lemon juice and olive oil included in it are the traditional base; mustard and garlic add spice, and pickled gherkins add piquancy. In the absence of lemon juice, it can be easily replaced with apple or wine vinegar or essence.
Ingredients:
- lemon juice – 50 ml;
- olive oil – ½ cup;
- mustard – 10 g;
- pickled gherkins – 3 pcs.;
- garlic - clove.
Cooking method:
- Grate the cucumbers and chop the garlic.
- Mix all products, add salt and pepper. Beat with a blender.
For the shrimp salad
- Cooking time: 5 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 534 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
Helps highlight the tenderness of seafoodshrimp salad sauce. This hearty appetizer will need a light dressing, which will only highlight the freshness of the shrimp meat. It is ideal to mix Dijon mustard and olive oil for it, but if the latter is not available, you can use any refined type. You can add special spices for fish.
Ingredients:
- Dijon mustard – 20 g;
- vegetable oil – ½ cup;
- table vinegar – 60 ml;
- ground black pepper – 5 g.
Cooking method:
- Mix all products.
- Beat with a blender until smooth.
Italian
- Cooking time: 15 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 522 kcal.
- Purpose: for a snack.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Traditional Italian salad dressing- this is pesto. It is known all over the world as an excellent dressing for any Mediterranean dish, such as caprese. The classic recipe calls for fresh basil and pine nuts, whose rich flavor is complemented by the piquant heat of garlic and the creaminess of hard cheese (Parmesan is ideal).
Ingredients:
- fresh basil – 50 g;
- pine nuts – 150 g;
- hard cheese – 100 g;
- garlic – 5 cloves;
- olive oil – 100 ml.
Cooking method:
- Finely grate the cheese and fry the nuts in a dry frying pan for 5 minutes.
- Mix basil, cheese crumbs, garlic and nuts in a blender, beat twice, add salt.
- Add oil in portions and beat until the mixture becomes homogeneous.
- You can store the resulting pesto by pouring oil 2-3 cm above the level in the refrigerator. For dressing, dilute with olive oil in a 2:1 ratio.
From yogurt
- Cooking time: 15 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 180 kcal.
- Purpose: for a snack.
- Kitchen: author's.
- Difficulty of preparation: easy.
The following recipe will tell you how to cookyogurt salad dressingconsisting of fruits. The sweet taste of the dressing will highlight the juiciness of the ingredients: it is ideal to use it with mangoes, oranges, and grapes. A light fruit salad with yogurt dressing will become a faithful companion for those on a diet and will quickly saturate the body due to its high fiber content.
Ingredients:
- natural yogurt - a glass;
- semolina – 40 g;
- cinnamon – 5 g;
- sugar – 10 g;
- salt - a pinch.
Cooking method:
- Beat yogurt with sugar in a blender. Add semolina, salt.
- After 15 minutes, add cinnamon.
So that every cook can make originalsalad dressings, it is worth listening to the advice of chefs. Here's what they recommend seasoning vegetable dishes with:
- olive oil, lemon juice, white wine vinegar;
- onions, butter and olive oil, cream, white pepper;
- orange juice and zest, pumpkin seeds, olive oil, brown sugar;
- honey, cloves, balsamic vinegar, lemon juice;
- mashed tuna, lemon juice, Provençal herbs.
The following salad dressings are suitable for dressing meat recipes:
- natural yogurt, balsamic vinegar, olive oil, garlic, mustard, honey;
- lime juice, ginger, honey, black pepper flakes;
- avocado, lemon juice, olive oil, Dijon mustard;
- walnuts, parsley, cilantro, garlic, apple cider vinegar, suneli hops, natural yogurt;
- lemon juice, cottage cheese, dill, parsley, arugula, cream.
Original recipes for dressing fruit salads, in addition to yoghurt ones:
- sea buckthorn, cinnamon, honey;
- milk, egg yolks, sugar, vanilla, walnuts;
- lemon, cognac, cinnamon, powdered sugar;
- pineapple juice, lemon, ginger, basil;
- ice cream, raisins, grated chocolate.
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