Place next to vegetable oil forever destined for vinegar, and it will be wonderful if it becomes apple vinegar. ABOUT benefits of apple cider vinegar Dr. Jarvis wrote a lot in his book “Healing with Natural Products”, namely about all its strengthening and tonic properties.

Apple vinegar good for the nervous system, bones, cardiovascular system, and also stimulates weight loss. These are good reasons to include this product in your diet, but how to do it? At the editorial office "With taste" there are 7 unique ones for you dressing recipes for fish, salads and even meat using it.

Apple Cider Vinegar Recipes

Vinegar has a pleasant sharp sourness, which can and should be used profitably. Even a salad of one cabbage with dill can easily be turned into a masterpiece - it would be done the right sauce. So here are some interesting options.

Vinaigrette dressing

Few people have heard of this, but all its basic ingredients come down to solid four: oil, salt, pepper and vinegar. This will be enough, but we will go further and offer an extended option. Maintain the proportions of the base ingredients and add the rest to taste.

You will need:

• 3 tbsp. l. vegetable oil
• 1 tbsp. l. apple cider vinegar
• salt to taste
• pepper to taste
• 2 tbsp. l. greens (cilantro, parsley, dill, mint, basil to choose from)
• 1 tooth garlic
• 2 tsp. grated ginger
• 2 tsp. green onions
• 1 tbsp. l. horseradish
• 0.5 tsp. honey

Once mixed, the ingredients turn into delicious sauce, which will keep for 2-3 days in the refrigerator.

Marinade for grilled vegetables

This explosive mixture is suitable for all vegetables that are subject to baking: whether on an open fire or in the oven. Just leave the vegetables in it for 40 minutes and enjoy their rich taste.

You will need:

• 60 ml vegetable oil
• 2 tbsp. l. apple cider vinegar
• 2 tbsp. l. honey
• 0.5 tbsp. l. grainy mustard
• 0.5 tbsp. l. soy sauce
• 1 tbsp. l. poppy
• 1 tbsp. l. sesame
• 1 tsp. salt
• 1 tsp. black pepper
• 0.5 onions
• 1 tooth garlic

Hot sauce for green mix

Greens with tomatoes will sparkle with new flavors if you add them sweet piquancy. A jalapeño-based sauce with a dash of apple cider vinegar takes care of this easily.

You will need:

• 2 tbsp. l. apple cider vinegar
• 2 tbsp. l. lime juice
• 2 tbsp. l. honey
• 50 ml vegetable oil
• 0.25 tsp salt
• 3 jalapeno peppers

Use pepper without seeds(otherwise it will be too hot!) and mix all the ingredients in a blender until the consistency of puree.

Bacon sauce

And this is a real work of culinary art. In fact, adding crumbling snacks like dried onions or a slice of bacon is a popular practice. And I want to use it to the maximum.

You will need:

• 150 ml mayonnaise
• 0.25 cups cooked bacon (crumbed)
• 3 tbsp. l. cilantro
• 1 tbsp. l. apple cider vinegar
• 1 tbsp. l. vegetable oil
• 1 tbsp. l. lemon juice

French sauce

If you do apple cider vinegar sauce, then don’t restrain yourself. Another great recipe with lots of ingredients, a couple of which you can add as desired (soy sauce and cloves).

You will need:

• 150 ml vegetable oil
• 70 ml apple cider vinegar
• 0.5 onions
• 50 ml honey
• 50 ml tomato paste
• 2 teeth garlic
• 1 tbsp. l. lemon juice
• 2 tsp. soy sauce
• 2 tsp. grainy mustard
• 1 tsp. salt
• 0.5 tsp. black pepper
• cloves to taste

Vegetarian date sauce

This dressing is one of America's top ten favorites, and it's obvious: a creamy mixture of... dates and honey It will drive anyone crazy. This time there's more to do than just mixing ingredients.

You will need:

• 4 large dates
• 0.5 tsp. Dijon mustard
• 2 tbsp. l. apple cider vinegar
• a pinch of salt
• 0.25 tsp black pepper
• 0.5 tbsp. l. garlic powder
• 0.25 tbsp. l. vegetable oil
• 6 tbsp. l. water

First, mash the dates to form a paste, then add mustard, vinegar, salt, pepper and garlic powder. Stir until smooth, add oil and dilute with water to a consistency that is convenient for you (usually 6 tbsp is enough).

Honey sauce

Another salad companion, which in this case will be no less profitable company for meat dishes, especially for beef steaks.

You will need:

• 50 ml vegetable oil
• 50 ml honey
• 50 ml apple cider vinegar
• 2 tsp. mustard
• 0.5 tsp. salt
• 0.5 tsp. black pepper

Having carefully studied the recipe for each of these salad sauces, anyone will come to the conclusion that the secret of the ideal vinegar based dressings(and not only apple) is a successful combination of two ingredients: honey and mustard. Both the heat and sweetness complement its acidity perfectly. You've already seen a similar combination.

Almost all of these mixtures are good for a few days after preparation, but last no longer than a week. Another fact about our selection: most of the recipes are also suitable for fish and meat, feel free to add this dressing wherever your heart desires. How do you like the idea of ​​organizing a sauce marathon?

At the end of Soviet times, in the 80s of the last century, canned food “Herring in wine sauce” from Iceland quickly became fashionable, immediately becoming one of the prestigious “dyuf-cites” (this word was put into circulation by Arkady Raikin). At that time, a jar of these canned foods could only be purchased in Moscow, Leningrad, Riga or Odessa, and even then after a fair amount of shopping.
Now there is a great variety of canned herring of this quality, but then they aroused our close gastronomic and research interest. We thought there was some kind of wine used in the wine sauce for these preserves.
One day I came across a newspaper where a journalist interviewed some food specialist. He explained that wine sauce is a by-product formed during the production of wine, and it serves as a valuable ingredient in gourmet dishes.
I then took note of this information and decided to experiment. At my dacha, like almost everyone else in Volgograd and the region, I have a small vineyard of winter-hardy Isabella, now they grow it even near Moscow, I saw it myself... We make homemade wine from Isabella, brew grape juice for the winter. In the process of making wine, there is a technological moment when it is necessary to remove accumulated sediment from the bottles. The latter, it turns out, serves as material for wine sauce among chefs all over the world. I accumulated this sediment in glass jars, covered the jars with gauze and exposed them to the light. After some time, the sediment became denser, and a layer of translucent reddish liquid formed above it. This is wine sauce - a mixture of dry wine and vinegar. I carefully poured it into bottles, corked it tightly and put it in a dark place. Then I acted according to the recipes of an old food maker from the newspaper. First I tried to reproduce the Icelandic herring. At that time, large jars of the most delicate Ivasi herring, specially salted, were on sale. I bought it, cut several fish into pieces, put it in a glass jar, covered it with parsley and dill and poured it with a mixture of jarred brine and wine sauce, and put it in the refrigerator. I tried it a few days later. It turned out great! The Icelandic herring next to mine was simply “resting”! This was soon confirmed by both my family and everyone I had a chance to treat. I continued to both master the recommended recipes and invent my own. My own recipes include Korean carrots, in which I replaced ordinary vinegar with wine sauce, due to which gave it true sophistication. Then, thanks to the wine sauce, I reproduced the recipe for Gurian cabbage in its original form. (This type of spicy salad is served in Georgian restaurants with tobacco and game chickens. Stalin loved this cabbage with fried partridges; they were served to him in the Aragvi restaurant at a banquet after the war). In most cases, it is prepared with ordinary vinegar, adding sugar to soften it. This is a surrogate; real Gurian-style cabbage should be made in wine sauce.

Vinegar-based sauces have a pungent taste. They are used for preparing cold appetizers, salads, and they are also suitable for meat dishes. It is better to use wine or fruit vinegar.
Balsamic Vinegar Sauce
A very tasty salad dressing, I received the recipe from a friend who is a chef at an Italian restaurant. This sauce is prepared quickly and can be prepared immediately before dressing the salad, or it can be stored in advance in the refrigerator for up to 1-2 days.
Ingredients:
Olive oil - 150 g
Vinegar (balsamic “Aceto balsamico di Modena”) - 100ml
Mustard (with grains) - 1-2 tsp.
Salt (to taste)
Spices (aromatic herbs for salads) - 1-2 tsp.
“Aromatic herbs” spice for salads – dill, parsley, basil, chives.
Honey (optional) - 1 tsp.
Pumpkin oil (optional) - 1-2 tsp.
Black pepper (ground, to taste)

Mix all the listed ingredients until smooth. Before each salad dressing, the sauce must be shaken.
Garlic sauce with vinegar and soy sauce
Ingredients:
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 the refrigerator for up to 3 days.
Horseradish sauce with vinegar
Ingredients:
Horseradish (Root) – 300 g,
vinegar 9% – 250 g,
water – 450 g,
sugar – 20 g,
salt – 20 g
Grind the peeled, washed horseradish on a grater or grating machine, then lightly chop it with a knife, put it in a bowl, pour boiling water over it, and 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.
Chinese sweet and sour sauce
Ingredients:
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 ladle. 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, etc. Recipe 5: Bearnaise sauce with vinegar egg yolks - 3 pcs. .1 shallot 3 tbsp. l. dry white wine 120 g softened butter salt, ground white pepper estragon and chervil without leaves - a few sprigs white wine vinegar - 3 tbsp. l.

Boil a mixture of dry white wine, wine vinegar, 1 chopped shallot and several sprigs of tarragon and chervil without leaves in a saucepan over medium heat. The mixture should evaporate by two-thirds.
Remove the sprigs of greenery and strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become foamy. Mix with the evaporated mixture and place the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mixture cool slightly. Whisking constantly, gradually add 120 g of softened butter, spoon by spoon. Add the chopped tarragon and chervil leaves and reduce the sauce a little, seasoning it with salt and ground white pepper to taste. Serve the sauce warm. It goes well with grilled beef or veal.
Mojo sauces with vinegar: green and spicy
For green mojo:
120 ml extra virgin olive oil
1 bunch of green onions
3 cloves garlic
1 tsp. ground cumin
3 tbsp. l. wine vinegar
salt

For the spicy mojo:
120 ml olive oil
1 pickled sweet pepper
3 cloves garlic
1 tsp. ground cumin
1 tsp. ground hot pepper
1 tsp. salt
2 tbsp. l. wine vinegar

Prepare spicy mojo. Grind the pickled peppers into a puree. Peel and chop the garlic. Mix the 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, dry it and grind it into a puree with a pestle. Peel the garlic, crush it with the flat side of a knife, then chop it. 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.
Red sweet and sour sauce
Ingredients:
- 2 tablespoons (spicy) ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sesame (or any vegetable) oil
- 250 ml chicken broth (or water with bouillon cubes)

- 1 tablespoon sugar
- red adjika - to taste (minimum - 1 teaspoon)
- corn starch (about 1 tbsp)
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 (be careful: caramel may splash at this moment - do not get burned!). If you want to give a rich red color to your sauce, add 1 tbsp. spoon of tomato paste. Boil and thicken slightly with cornstarch (diluted in 2 tablespoons of water).
Yellow sweet and sour sauce
The simplest option.
Ingredients:
- 1 jar of canned pineapple (+-230g.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon sugar
Separate the juice from the pineapple pieces, chop the pieces (VERY small cubes).
Make caramel from sugar and vinegar, quench with pineapple juice, and 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, for example, carrots, paprika, onions... And, of course, you can add just a little garlic (1 clove) - for emphasizing flavor nuances. Don't overdo it! We are NOT making garlic sauce!
Pepper sauce with Dijon mustard
Ingredients:
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 the egg yolks with salt, pepper, lemon juice, Worcestershire sauce and mustard until smooth. Slowly stir the butter into the mixture using 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 will perfectly complement a beef chop.
Sauce for manti with vinegar – pickled onions with spices
Ingredients:
Perhaps the most traditional addition to manti is vinegar. In order to make vinegar-based manti sauce, you will need to add onions and spices to it. Just like everything ingenious. Onions marinated in vinegar and spices go 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 – “Khmeli Suneli”
This recipe for manti sauce is made with vinegar and onions. It is better to use vinegar without additives, or in extreme cases, only with lemon. All other additives (for example, wine and any other) will not be very suitable for this sauce recipe. The next point is that to prepare this sauce for manti you need a good and large onion, without any separation or layering, since the onion will need to be cut very, very thin.

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

Place perfectly thinly sliced ​​onion half rings in a deep bowl, sprinkle generously with black pepper, suneli hops and a little salt, then 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 inexperienced in diluting vinegar), dilute the vinegar with water in a separate container, and only then pour the prepared solution on the onion and spices...

Finely chop a small amount of parsley and green onions, sprinkle our sauce on top, let it sit for 10-15 minutes (so that the onions have time to marinate), and our manti sauce is ready to serve.
Notes: When using sauces for manti, people usually try to dip or poke the manti into the sauce, and some people pour the sauce over the manti. Both are wrong! Accordingly, the advice: take the manti with your hands, bite the upper part of it, and with a spoon put our sauce inside the manti, and be sure to get the pickled onion inside the manti!
Sesame Rice Vinegar Sauce
Ingredients:
– 50 gr. 3-5% rice vinegar,
– 50 gr. shoyu soy sauce,
– 30 gr. sesame seeds (light)
– 20 gr. mirin rice wine.
Combine shoyu soy sauce in a glass container with rice vinegar. Then pour in the mirin and add sesame seeds. Carefully move, cool and serve. Can be stored in the refrigerator for no longer than a month.
Amazu Sweet Rice Vinegar Sauce
Ingredients:
– 60 gr. rice vinegar,
– 40 gr. Sahara,
– 2 gr. salt.
Pour the rice vinegar into a small saucepan and place over low heat. Add salt and sugar, stirring continuously, and cook until the grains are completely dissolved. Allow to cool and serve.
Shrimp sauce with rice vinegar
Ingredients:
3 tbsp. l. soy sauce
1 tbsp. l. rice vinegar
1 tbsp. l. orange juice
2 tsp. sesame oil
2 tsp. honey
1 clove garlic, minced
1.5 tsp. chopped ginger root
Combine the ingredients for the sauce and 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, place slices of raw salmon on a dish and pour the sauce over them, sprinkling with finely chopped green onions.
Mix soy sauce, rice vinegar, sesame oil and grated ginger. Sesame oil adds a unique finish to the dish, but salmon itself is quite fatty, and therefore the presence of oil in the sauce is not necessary.
And some more recipes for sauces with vinegar
Salad dressing.
Salt and sugar are dissolved in 3% vinegar. Then add ground pepper, vegetable oil and; mix well. Used for salads and vinaigrettes.
Mustard dressing for salads. Grind mustard, salt, sugar, ground pepper and boiled egg yolks well. Then, with continuous stirring, vegetable oil is gradually introduced. Before finishing beating, 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 this, add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15-20 minutes. At the end of cooking, add bay leaf, salt, and sugar. Hot marinade is poured over fried fish.
Vegetable marinade without tomato.
Carrots, onions, and white roots cut into strips are sautéed in vegetable oil until completely soft. Then add vinegar and allspice.

Vinegar sauce

3 tablespoons of vegetable oil, 1 tablespoon of vinegar, 1 handful of finely chopped herbs as desired, salt, ground black pepper.

Dilute salt in vinegar, add vegetable oil, ground black pepper, mixed herbs, mix thoroughly.

Vinegar sauce with mustard 4 tablespoons of vegetable oil, 1 tablespoon of hot mustard, 1 tablespoon of vinegar, 1 handful of green mixture (optional), 1 pinch of salt, 1 pinch of ground black pepper. Place the mustard in a salad bowl, pour over the vegetable oil, vigorously