Everyone's favorite vegetable winter salad will make the original vinaigrette dressing more tasty and interesting. You can fill such a snack not only with vegetable oil. Experienced chefs prepare sauces for her with mustard, tomato paste, vinegar and other ingredients.

Ingredients:

• 1.5 tbsp. l. natural apple cider vinegar;
• 5 tbsp. l. refined sunflower oil;
• 2 pinches of rock salt;
• a pinch of ground hot pepper;
• half tsp sweet mustard.

Preparation:

1. Pour all the stated amount of oil into the blender bowl. Dissolve salt and sweet mustard in it.
2. Add apple cider vinegar. It is imperative to use a natural product, and not an ordinary table one with a fruit flavor.
3. Add salt and pepper.
4. Kill the components of the dressing with a blender until smooth.

This classic sauce recipe is suitable for any vinaigrette recipe.

Add garlic to the main recipe

Ingredients:

• 2 cloves of fresh garlic;
• 3 tbsp. l. red wine vinegar;
• 5 tbsp. l. olive oil;
• salt and a mixture of ground peppers.

Preparation:

1. Mix wine vinegar and olive oil in one bowl. You can do this manually or with a mixer / blender.
2. Add fine salt to taste and colored ground peppers to the base.
3. Last add the sauce with mashed garlic without a dark center.

Refrigerate dressing and use for freshly made vinaigrette.

With tomato paste

Ingredients:

• 3 dessert spoons of any vegetable oil;
• the same amount of thick tomato paste;
• 1.5 dessert spoons of mild mustard;
• 4 dessert spoons of boiled water;
• salt and sugar.

Preparation:

1. First of all, send vegetable oil and tomato paste to the blender bowl. Beat the ingredients until smooth. This will be the basis for future refueling.
2. Add mild mustard to it, pour in boiled water and beat the ingredients again until smooth.
3. Salt the dressing. Add granulated sugar to taste.

This vinaigrette sauce goes well with appetizer options that have pickled cucumbers and no sauerkraut.

Dressing for vinaigrette a la "Pesto"

Ingredients:

• 1 bunch light basil
• 50 g finely grated Parmesan beforehand;
• 2 - 3 garlic cloves;
• 1 handful of peeled pine nuts
• 2/3 st. quality olive oil.

Preparation:

1. Remove the basil leaves from the stems. Rinse and dry.
2. Grind the herbs in a blender along with chunks of fresh garlic.
3. Pour the resulting mixture with olive oil.
4. Add chopped Parmesan and mix the sauce well.
5. Add the pine nuts to the dressing last and mix again with a blender.

Chill the sauce well before adding it to the salad.

With mustard and vinegar

Ingredients:

• ¼ Art. mild mustard;
• ¼ Art. natural apple cider vinegar;
• ¼ Art. low-fat sour cream;
• 1 tsp powdered sugar;
• fine salt to taste.

Preparation:

1. Pour apple cider vinegar to sour cream and add mild mustard. The amount of the latter can be reduced to your liking.
2. Mix the ingredients well.
3. Add powdered sugar and salt to the sauce to taste.
4. Let the mixture sit for at least 10 minutes. At the same time, it is advisable to put it in the refrigerator.

The mustard and vinegar vinaigrette dressing goes well with any salad. You can also add various crushed nuts to it to taste. For example, walnuts or cedar.

Recipe from Lazerson

Ingredients:

• 4 dessert spoons of olive oil;
• 1 dessert spoon of wine vinegar;
• 1 small. a spoonful of hot mustard;
• 1 small. a spoonful of lime / lemon juice;
• ¼ small. tablespoons of table salt;
• ¼ small. tablespoons of granulated sugar;
• ¼ small. tablespoons of ground black pepper.

Preparation:

1. Pour olive oil and wine vinegar into a glass container.
2. Stir the liquid components of the sauce and add salt, sugar and pepper to them.
3. When large grains of additives dissolve in the future dressing, you can send mustard to them.
4. After stirring again, pour lemon / lime juice into the composition.

Ilya Lazerson notes that the vinaigrette dressing should be sour. Therefore, citrus juice becomes an indispensable component for her.

Vinaigrette dressing with balsamic vinegar

Ingredients:

• ¾ Art. corn oil;
• ¼ Art. lime / lemon juice;
• ¾ small. tablespoons of salt;
• 1 small. a spoonful of balsamic vinegar;
• 2 boiled egg yolks;
• black pepper.

Preparation:

1. Such a delicious vinaigrette dressing is quick and easy to prepare. The first step is to grind the boiled egg yolks with a fork, then immediately add salt and ground pepper to them.
2. Mix the corn oil with the balsamic vinegar and pour the resulting mixture in a thin stream into the base for the sauce.
3. Grind all ingredients well and add lemon juice.

Beat the mass with a mixer until it acquires a delicate creamy consistency.

Cooking in French

Ingredients:

• 1.5 dessert spoons of Dijon mustard;
• ½ lime;
• 1 small. a spoonful of powdered sugar;
• table salt to taste;
• 30 ml of olive oil and 100 ml of sunflower oil.

Preparation:

1. Put Dijon mustard in a bowl. Squeeze the juice out of the lime and immediately pour it over the mustard seeds. Grind the components well.
2. Add powdered sugar to the sauce, salt the mixture to taste.
3. Mix the olive and sunflower oils together and refrigerate.
4. Pour the oil mixture into the base of the sauce and mix all the dressing ingredients thoroughly.

You should immediately use this sauce for dressing the vinaigrette. By the way, it is also suitable for salad with green beans.

Any prepared sauce must be thoroughly chilled before adding to the salad.

The dressing should be infused for at least a quarter of an hour so that its components are well combined. This recommendation is especially relevant if the sauce contains a large number of different spices.

Vinaigrette sauce, aka vinaigrette dressing, aka salad dressing is one of the standard sauces of French cuisine. Probably the simplest of them both in composition and preparation. It is possible to lazy in its manufacture, but it is difficult.

The name of the sauce comes from vinaigre - "vinegar". It would be logical to assume that vinegar is necessarily included in its composition, but, imagine, this is not the case. There is a classic vinaigrette and lemon juice. Now all sorts of perversions have already gone on lime, orange, berry juices, dry wine - very cool, but this is no longer a classic, but from the field of culinary experiments. Even in modern cooking, water sometimes goes to vinaigrette - well, this is probably for reasons of some kind of diet. When calculating the ratio of ingredients, water should be counted together with vinegar as a single fraction.

The second component of the vinaigrette sauce is olive oil (classic version) or any other vegetable oil. The classic vinaigrette is seasoned with salt. In addition to salt, ground pepper and sugar are found from dry-free-flowing seasonings. Herbs are not included in the main composition of this sauce - they are usually indicated separately in each specific recipe, depending on the dish that will be seasoned with vinaigrette.

By function, the vinaigrette sauce can be both a dressing and a marinade. It goes into salads, asparagus, artichokes, boiled root vegetables, cut into slices for serving; from non-vegetable dishes - to fish.

What is important to observe when preparing the ingredients for the vinaigrette? You need both vinegar and oil to be at room temperature. I think that for the majority this is exactly so, but you never know ... What is the risk of using fluids at different temperatures or too cold? The formation of an emulsion can go awry and the sauce will stratify. This is a defect, this should not be.

The ratio of vinegar to oil in vinaigrette is usually either 1: 3 or 1: 2. There is always less vinegar than oil, and not vice versa. This is also important for obtaining a quality emulsion. Salt - to taste or according to the needs of a particular dish.

The easiest way to make a small amount of vinaigrette sauce is to simply whisk it in a lidded jar like in a shaker. This is not a classic, this is a trick from one of the modern TV chefs, like, from Gordon Ramsay. He has a collection about the use of cans in cooking, right? The jar should be chosen so that the ingredients do not fill it completely, so that they still have a place to "fly" when whipping.

Making vinaigrette sauce always starts with dissolving salt in vinegar (or whatever liquid is used instead of vinegar in this recipe). Why? Because salt, as you yourself understand, practically does not dissolve in oil.

After loosening the salt, add oil.

Well, after that, close the lid and briskly shake the vinegar with oil until a translucent fine-bubble emulsion is obtained. Things to do with a small amount of ingredients - for a minute, or even less. There should not be large bubbles in the emulsion, it should not delaminate - both are considered marriage for the vinaigrette, in the sense that in this form it cannot be put on the table in a gravy boat (well, or it cannot be shown at the chef's exam). And if you just fill the salad, which will be stirred, so no one, I think, will notice.

The classic vinaigrette sauce is a translucent golden liquid that is not prone to stratification. No, in an hour it can peel off, but immediately after cooking it absolutely should not.

The vinaigrette can be served in a gravy boat, or you can dress the salad before serving.

Nowadays, vegetable oil has become a familiar dressing for vinaigrette. But, if you want to make the salad more delicious, then try making a more interesting vinaigrette dressing.

But even the very name "vinaigrette" comes from the word "vinegar", this suggests that the sauce was originally more complex.

In fact, the sourness perfectly sets off the taste of any salads, it is not by chance that it is customary to sprinkle many salads with lemon juice. And the oil creates an enveloping, softening effect by balancing this acid. Therefore, the combination of oil and vinegar is the basis of salad sauces. And only then other ingredients are added to them. For example, mustard helps make the sauce more stable. After all, the dressing, as it should be for an emulsion, tends to exfoliate.

Vinegar can be substituted for lemon juice or white wine.

Vinaigrette dressing - classic mustard recipe

This is a classic vinaigrette dressing with vinegar, sunflower oil and mustard. If you use other ingredients instead of mustard, you get a variety of sauces, more on that below.

Composition:

• Wine vinegar (apple cider is possible) - one or two tablespoons,
• Sunflower oil - five tablespoons
• Salt - 0.5 tsp,
• Black pepper - one eighth teaspoon
• Mustard - 0.5 tsp

Combine all ingredients and beat vigorously with a fork until the sauce is smooth.

If it stands up and loses uniformity, beat again.

5 classic dressing options

Based on the basic recipe above, you can make different delicious dressing options by replacing the mustard with other ingredients. Here are five of these sauces.

1. Garlic dressing for vinaigrette

Squeeze one clove of garlic through the garlic press and add to the sauce, then according to the recipe.

2. Pesto dressing

Finely chop a little onion (1 tsp), finely chop greens: green onions, parsley, dill, etc., to make 1 tbsp. Add to the main sauce and stir.

3. Tomato sauce for vinaigrette

Add one mashed tomato (or a couple of tablespoons of tomato paste).

4.With an egg

Add the boiled egg yolk to the sauce, finely chop the protein and add too.

5. Pepperoni

Peel, chop and bake one salad pepper in the oven. Then rub and add to the sauce.

Vinaigrette dressing from the "Krestyanka" magazine

I read this recipe in a magazine a long time ago and have used it a lot since then. So it was suggested to take the same 6% vinegar for half a glass of oil, but I take about a quarter of a glass of grape vinegar or lemon juice. I add 2 teaspoons of grochitsa, 2 tsp. salt. I pour all this into a jar, close the lid and shake vigorously - this way the sauce mixes even better.

Vinaigrette dressing with balsamic vinegar

This is an option for a delicious vinaigrette dressing with lemon juice, Dijon mustard and balsamic vinegar. Spicy and perfect for this salad!

With such a dressing, even an ordinary salad of cucumbers and tomatoes will become original.

Products:

• Olive oil - 3 tablespoons
• Dijon mustard - 1 tablespoon
• Lemon juice - 3 tablespoons,
• Garlic - 2-3 cloves,
• Balsamic vinegar - a few drops
• Salt pepper

1. Pour three tablespoons of vegetable oil into a deep bowl. Add three tablespoons of lemon juice.

2. Add 1 tablespoon of Dijon mustard, stir well.

3. Finely chop or squeeze 2-3 cloves of garlic through a garlic press and add them to the sauce as well.

4. Pour in a few drops of balsamic vinegar, mix well. The sauce is ready!

Classic Vinaigrette sauce - recipe for cooking. French vinaigrette dressing

In France, one of the most popular is the Vinaigrette sauce, but it is added not only to our famous salad, but to almost all dishes; it is on tables in many cafes. To prepare it, you only need olive oil and balsamic vinegar. It's important to choose good olive oil!

The French use this sauce for almost all salads. And they don't add mayonnaise.

You will also need a plastic bottle or container with a screw cap to mix the sauce in. In terms of composition and preparation, by the way, it is similar to the above Soviet recipe from the magazine "Krestyanka", but replacing ordinary vinegar with balsamic, of course, gives French sophistication.

It follows the classic proportion - one part vinegar to three parts of oil. This is the easiest recipe, yet very tasty. But we'll make it more interesting and add some mustard, some basil and honey.

Composition:

• Olive oil - 3 tablespoons
• Balsamic vinegar - 1 tablespoon
• Basil - a pinch
• Mustard - 1 tsp
• Honey - 1 tsp

1. Pour three tablespoons of olive oil into a jar in which you will mix.

2. Add one tablespoon of balsamic vinegar as well as 1 teaspoon of mustard. Add a pinch of basil and 1 teaspoon of honey.

3. Close your jar with the lid and begin to shake in a circular motion. Of course, you can do the same with a blender, but this is a classic version, as they do in France. It turns out this is such a dark sauce. It is unstable, so you need to shake it again before serving.

Dressing for vinaigrette from Lazerson

The host of the culinary show, Ilya Lazerson, tells the principles of preparing a dressing from "A" to "Z", you must see it!

Step-by-step recipes for making vinaigrette with mustard: options with beans, meat, mushrooms, smoked fish

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

2 gr.

7 gr.

Carbohydrates

118 kcal

Option 1: The classic recipe for vinaigrette with mustard and honey

The vinaigrette is seasoned with mustard sauce mainly for the sake of aroma; special pungency is not required from it. Nevertheless, it is spicy sauces that, as a rule, have the most pronounced aroma, you have to focus on taste sensations in order to find the right balance. Choose the simplest honey, there is no need to look for special varieties, the task of this component is the same - a delicate, characteristic aroma.

Ingredients:

• pickled gherkins - 200 grams;
• four potatoes;
• two salad beets;
• 150 grams of carrots;
• medium-sized onion;
• beans - 180 grams.

To the gas station:

• a quarter glass of oil;
• a spoonful of mustard and vinegar;
• two cloves of garlic;
• honey - a tablespoon (add as needed).

Step-by-step recipe for mustard vinaigrette

Soak beans in clean water overnight. Change the water, boil the beans under the lid until softened. Monitor their condition, after about 50 minutes from boiling, do not let the beans boil.

Boil the washed vegetables in different pans. At least this applies to beets, do not let them color the rest of the vegetables with their persistent color, and the beetroots are cooked longer than the rest of the vegetables. So, cook the carrots with potatoes for twenty to forty minutes, and the beets will cook for at least an hour. We check all vegetables for the degree of readiness in the same way, pricked on the edge of a knife. We take out the vegetables that slide freely from the blade and cool.

It is better to start slicing with cucumbers. Dissolve them as small as possible, while keeping them in shape. Ideally, these will be cubes, half a centimeter in size. Cut the peeled, boiled vegetables a little larger, set the beets and pour with a spoonful of oil, and immediately send the potatoes with carrots to the cucumbers.

Cut the onion into cucumber-sized squares, place them and the beans in a common bowl and stir. Add the frozen beans last so that the soft skin of the beans does not burst when stirring.

Pour vinegar into oil and put mustard, mix, add garlic. If the salad isn't salty enough, you can add salt to the dressing instead of salting the entire dish. Put honey last in the dressing, add no more than half a spoon and taste after stirring. The dressing should not be sweet or smell too much of honey, but even without its aroma, the vinaigrette will not be so piquant.

Season the salad to your liking, or leave it up to everyone to do so.

Option 2: A quick recipe for mustard vinaigrette

Purchased chips are not the best option for vinaigrette, use them unless there is a suitable grater or you are really limited in time. Fry potatoes over maximum heat in the most ordinary skillet; cookware with special coatings will not allow the oil to heat up too much.

Ingredients:

• canned beans - 400 grams;
• two hundred grams of potatoes and carrots;
• three hundred grams of burgundy beets;
• half a glass of refined butter;
• a spoonful of strong mustard sauce;
• 250 grams of cucumbers;
• half a glass of finely chopped onion greens;
• a quarter of a small lemon.

How to quickly make a mustard vinaigrette

Wash carrots and beets thoroughly with a soft sponge. Do not wipe, just lightly blot with a cloth. Wrap tightly with cling foil and bake in the oven until tender.

Grate cucumbers on large cells, rinse young onion feathers, shake off moisture from them, cut obliquely, up to three centimeters long. Peel the potatoes, rinse and dry thoroughly. For further work with him, we need a special grater that allows us to dissolve root crops in plates a few millimeters thick.

Grate the potatoes on the thinnest circles, heat a little oil in a spacious frying pan and put the chips in it in one layer. Turn the browned slices over with a wide slotted spoon and fry on the back side, then put them on a rag or paper towel to get rid of excess fat.

Expand and clean the baked and cooled vegetables, cut into centimeter cubes into different bowls. We squeeze the lemon into a bowl, if the seeds accidentally fall, be sure to catch them. Add mustard and butter, stir with a whisk.

Place a collapsible ring for salads or baked goods on the dish. We spread the vinaigrette in layers, starting with the beets, pour each even layer with dressing. Beets are followed by beans, and then cucumbers and last - carrots. Carefully remove the ring, lettuce on top and cover tightly with potato chips on the sides. Sprinkle the plate along the contour and the vinaigrette on top with onion herbs.

Option 3: Meat vinaigrette with mustard

We use pork in the salad, any other types of meat will be dry for it. There are similar recipes with chicken, but they use mayonnaise dressing, and the taste of mustard is greatly lost in it.

Ingredients:

• boiled chilled pork, lean - 120 grams;
• potatoes boiled in a uniform - 2 tubers;
• large pickled cucumber;
• small onion bulb;
• one boiled carrot;
• two to three tablespoons of sauerkraut;
• boiled beets - two medium-sized root crops;
• a spoonful of unrefined oil;
• pepper, chopped greens and "Extra" salt.

In mustard dressing:

• three tablespoons of vegetable oil;
• a spoonful of very spicy and aromatic mustard;
• vinegar, table - no more than a teaspoon.

How to cook

Boil it first, but you can also bake it in a microwave or conventional oven. Let the vegetables cool completely and peel, cut into 1-inch or slightly smaller cubes. Start with the beets, add salt and oil right away. Further, you can safely cut all the products into one common bowl and mix, the beetroot pieces will not stain everything around them so intensely.

Cut a cucumber into a vinaigrette in a slightly smaller size and squeeze the brine out of the mass. We wash the cabbage if necessary, but in any case we also squeeze the moisture out of it, cut the slices into smaller ones so that they do not stand out too much in the salad. Dissolve the onion in quarters of rings, pour boiling water too sharp for a minute, then rinse and let the liquid drain.

Cut well-chilled meat and mix all the ingredients. Add salt, pepper a little to taste. Mix separately the components of the dressing, pour it into a salad bowl and mix the vinaigrette, sprinkle with chopped herbs. It is very good if it is possible to keep the dish in the refrigerator for a short time. Be sure to cover it with a lid and stir it again before serving.

Option 4: Vinaigrette with mustard, pickles and mushrooms

This recipe explicitly lists lemon juice as an acidifier. By and large, it is better to use it in all vinaigrettes, a natural product is healthier than vinegar, not to mention that it is more aromatic.

Ingredients:

• pickled cucumber - one, medium size;
• three potatoes;
• two tablespoons of lemon juice and four - refined oil;
• two burgundy beets;
• salted mushrooms - 250 grams;
• two medium-sized carrots;
• mustard, homemade - two spoons;
• salt, herbs and sugar to taste;
• two large sweet onions.

Step by step recipe

Without peeling, but be sure to wash out, boil potatoes, beets and carrots in salted water. Cool quickly by dipping it into cold water, then let the vegetables dry completely in the air. We clean, cut into "vinaigrette cubes", that is, up to a centimeter in size, immediately collecting in one container.

We wash the mushrooms and dissolve a little larger than the vegetables, and the peeled onions and cucumbers, on the contrary, are smaller. Squeeze the lemon into a small, convenient bowl, remove everything large that could get into it. Stir in the mustard and salt, then dilute to a "talker" state, gradually pouring in the oil. We also put in a little sugar and immediately try, so as not to oversweeten the dressing.

Squeeze the cucumber mass, if it is too wet, mix all the ingredients, add the dressing. It is customary to fill vinaigrettes of this type only symbolically and serve the dressing on the table so that everyone can use it at their own discretion. You can pour a little oil on the prepared salad, and serve mayonnaise and dressing in gravy boats, giving guests freedom of choice.

Option 5: Delicious vinaigrette with whole grain mustard and smoked fish

The variety of fish is selected from the most affordable, if you prefer any other, you can replace it without thinking about the loss of taste. We use ready-made mustard, with rather soft grains, you can increase its amount, but do not get carried away, stir the vinaigrette thoroughly, removing the sample.

Ingredients:

• two hundred grams of potatoes;
• one salad onion;
• equally, 150 grams of smoked herring and raw beets;
• whole mustard seed sauce;
• three tablespoons of pure, non-aromatic oil;
• salt and half a small lemon.

How to cook

We cook, as usual for vinaigrette, potatoes - peeled and until softened, we also do not clean the beets, but you need to cook them a little less than usual. Soak a small root vegetable in boiling water for up to 45 minutes, it will no longer be raw, but it will remain somewhat hard. Cool vegetables slowly in the air.

Gut and clean the fish. Instead of herring, any other will do, the requirements are salty and dense cold-smoked pulp. We disassemble the fillet from the bones, remove from the skin and chop a little larger than the vegetables.

Mixing the products, add mustard by spoon at the same time and taste. The task of mustard seeds is to add flavor without interrupting the rest of the vinaigrette components.

Classic vinaigrette sauce, also known as vinaigrette, is also called French sauce. Made with oil and vinegar, this elegant salad dressing comes in hundreds of variations. It was this sauce, or rather its mustard version, that gave the name to the famous Russian beetroot salad.

List of recipes in the article:

Vinigret sauce: a classic recipe

Photo by Shutterstock

How to make vinaigrette sauce

A good vinaigrette sauce has many "secrets". One of them is the correct ratio of oil to vinegar. The classic proportion for making this elegant French sauce is 3 to 1, with three parts of aromatic vegetable oil for one part of savory vinegar. Since oil and vinegar are the main ingredients of the sauce, not only their undoubted quality is very important, but also their compatibility with each other. Any vinegar and any vegetable oil will work for salad dressing, but vinegar with the same pronounced smell will not work with oil with a strong aroma. Refined balsamic vinegar requires refined olive oil, which is distinguished by its delicate aroma and taste. "Bright" tasty mustard oil is mixed with table vinegar. Spices are also added to the salad dressing, necessarily salt and ground black pepper, spicy aromatic herbs, fresh and dried, garlic, onions, fruit juices, mainly from citrus fruits. Honey, mustard, soy and Worcestershire sauce are some of the most popular dressings. To mix the vinaigrette, you definitely need a non-reactive dish - preferably glass or stainless steel, a whisk or blender. All ingredients for the sauce should be at the same room temperature. Vinaigrette is an unstable emulsion. This means that after a while the sauce will stratify, so it should be served almost immediately, but there is no need to rush too much, since in a very short time all the aromas and tastes in the dressing will not have time to combine into a single bouquet.

It is better to serve the vinaigrette to the table no earlier than an hour after preparation, but no later than three hours

Vinaigrette sauce. Classic recipe

For a classic French sauce, take:

• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• salt and black pepper

You can make this sauce right away in a bottle by pouring oil and vinegar through a funnel, seasoning with a pinch of salt and pepper and shaking vigorously many times.

No less traditional is the mustard vinaigrette sauce.

To cook it, you will need.