And on the eve of the holidays, and to diversify the daily diet for dressing salads they become a real lifesaver for those who, in addition to the benefits of a dish, do not forget about its taste. There are many dressings with which even the most simple salad can turn into a small culinary masterpiece.
Tasty, light, healthy, low-calorie and, most importantly, easy to prepare - meet our wonderful selection of recipes for dietary sauces and dressings. And Bon Appetit!
Lemon salad dressings
Lemon adds a fresh, zesty flavor to any sauce. The main thing is to follow the recipe proportions.
1. Lemon-olive dressing:
– lemon juice – 3 tablespoons
- salt, black pepper to taste
Mix all ingredients thoroughly and season the salad just before serving.
2. Lemon-honey sauce
– lemon juice – 25 ml
– honey – 2 teaspoons
– olive oil – 1 teaspoon
- salt to taste
Thoroughly mix all the sauce ingredients and season the salad just before serving.
3. Lemon-honey vinegar dressing
– lemon juice – 25 ml
— honey – 2 teaspoons;
- wine vinegar - 1 teaspoon
- salt to taste
The dressing must be mixed immediately before serving the salad. It is perfect for salads and seafood appetizers. For example, with shrimp and scallops.
4. Lemon mustard dressing
- olive oil - 2 tablespoons;
– lemon juice – 4 tablespoons
– dry mustard powder – 1/2 teaspoon
Mix everything well. The finished dressing can be stored in the refrigerator in a glass container.
Dressings based on kefir and yogurt
A delicate sour taste and a huge number of variations for all occasions - natural yogurt and fresh kefir will make even the usual salad “sound” in a new way!
5. Kefir dressing with herbs
– kefir or natural yogurt – 100 ml
– chopped greens – 1 tablespoon
- salt to taste
Beat everything well. If desired, you can add garlic for a more piquant taste.
6. Lemon-yogurt dressing
– low-fat natural yogurt – 200 ml
– lemon juice – 2 tablespoons
Mix yogurt and lemon juice and leave to steep in the refrigerator for 2 hours.
7. Yogurt dressing with green onions
– chopped green onions – 2 tablespoons
– chopped dill – 2 tablespoons
Mix everything and let it brew in the refrigerator for a couple of hours.
8. Yogurt dressing with mustard
– low-fat natural yogurt – 250 ml
– mustard – 1 teaspoon (Dijon mustard works great)
– apple cider vinegar – 1 teaspoon
– dry dill – ¼ teaspoon
– dry parsley – ¼ teaspoon
Beat the mustard and yogurt in a blender, add the remaining ingredients and leave the resulting dressing to infuse in the refrigerator.
9. Yogurt dressing with garlic
– low-fat natural yogurt – 250 ml
– garlic – 2-3 cloves
– olive oil – 1 tablespoon
Chop the peeled garlic (for example, in a garlic press) and mix with butter and yogurt. Let it brew in the refrigerator.
10. Yogurt dressing with basil
– natural low-fat yogurt – 250 ml
– chopped basil – 2 tablespoons
- ground white and black pepper - to taste
Mix the ingredients thoroughly and let it brew.
11. Kefir dressing with mint and basil
– low-fat kefir – 150 ml
– fresh basil – 5 sprigs
– fresh mint – 5 sprigs
– olive oil – 1 tablespoon
- salt and pepper to taste
Blend all the ingredients in a blender and let it brew in the refrigerator.
12. Dressing with kefir and olives
– low-fat kefir – 150 ml
– large olives – 10 pieces
– garlic – 1 clove
- salt and pepper to taste
In a blender, puree kefir, olives and garlic, add salt and pepper. Let the dressing sit.
13. “Mayonnaise” on yogurt
– thick natural yogurt – 100 ml
– mustard – 2 tablespoons
– lemon juice – 1 tablespoon
Mix everything well.
Dressings based on low-fat cheeses
Dressings based on low-fat cheeses are a low-calorie, but at the same time satisfying and tasty “note” for vegetable salads, for example, with cucumbers and tomatoes, lettuce leaves, bell peppers, and radishes. If you experiment with spices and aromatic herbs, there are even more options for such salad sauces. Any low-fat cheese is suitable for dressing - Adyghe, ricotta, tofu, feta and others.
14. Feta cheese dressing
– feta cheese – 50 g
– natural low-fat yogurt – 150 ml
– 1 fresh cucumber
Blend all the ingredients in a blender and let the dressing brew in the refrigerator.
15. Ricotta cheese dressing
– ricotta cheese – 50 g
– natural low-fat yogurt – 200 ml
- Dijon mustard - 1 teaspoon
Beat all ingredients in a blender and let it brew.
16. Tofu dressing
– tofu cheese – 100 g
– apple cider vinegar – 2 tablespoons
– grape seed oil – 1 tablespoon
- sea salt and ground black pepper to taste
- a pinch of ground dried garlic
Grind all the ingredients (or beat in a blender) until smooth, let it brew.
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Even just lettuce leaves or sliced fresh vegetables will become a real treat if you serve them with such unusual sauces.
17. Chickpea dressing
– boiled chickpeas – 100 g
– orange juice – 100 ml
- water
- garlic powder (or fresh garlic), salt, pepper - to taste
Grind all ingredients in a blender and add water to the required consistency.
18. Avocado dressing
– avocado – 1 pc.
– lemon juice – 1 teaspoon
– olive oil – 50 ml
– garlic – 1 clove
- a bunch of parsley
- salt and pepper to taste
Mix all ingredients in a blender and let it brew.
19. Tartar sauce
- boiled chicken yolks - 2 pcs.
– 1 raw chicken yolk (or 3 quail)
– olive oil – 50 ml
– lemon juice – 1 tablespoon
- mustard - 1 tablespoon
- sour cream or natural yogurt - 2 tablespoons
– capers – 2 tablespoons
– chopped pickled cucumbers – 2 tablespoons
– chopped fresh dill – 1 teaspoon
- black pepper and salt to taste
Grate the boiled yolks on a fine grater, add the raw yolk, lemon juice, mustard and beat until smooth. Without stopping whisking, pour in vegetable oil in a thin stream. Add the rest of the ingredients and mix.
20. Sour cream sauce with celery and apple
– sour cream – 100 g
- large green sour apple - half
- quarter of celery root
– mustard – 2 teaspoons
– lemon or lime juice – 1 teaspoon
- a bunch of dill
Grate the apple on a fine grater and drain the juice, sprinkle with lemon juice so that the applesauce does not darken. Grate the celery on a fine grater or chop in a blender. Add sour cream, mustard, herbs to the apple and celery and mix well.
Light sauces for traditional salads
Special sauces will help refresh the taste and reduce the calorie content of your favorite holiday “heavy” salads.
21. Spicy cheese-cucumber sauce
– fresh cucumbers – 2 pieces
– soft cream cheese – 100 g
- thick sour cream - 2 tablespoons
– garlic – 1-2 cloves
- a bunch of any greenery
Grate the cucumber and its peel on a fine grater. You can squeeze out the cucumber juice to make the sauce thicker. Mix cucumber with sour cream, soft cheese, chopped garlic, chopped herbs.
This light cucumber sauce is the best option for meat and potato salads. It will also fit harmoniously into salads and snacks made from vegetables and seafood. The secret of this dressing is in cucumbers, which contain a huge amount of tartronic acid. This organic acid inhibits the process of fat formation during the processing of carbohydrates and activates the breakdown of existing fat. But when heated, tartronic acid is destroyed, so cucumber sauce is only suitable for dressing cold salads.
22. Sour cream and ginger sauce
– low-fat sour cream – 200 g
- mustard (regular or Dijon) - 2 teaspoons
– 1 teaspoon ground ginger or 2 cm fresh ginger root
- 1 bunch of dill
Chop the dill very finely. If you use fresh ginger root, then grate it on a fine grater. Mix herbs and ginger with sour cream and mustard and leave to steep for 30 minutes.
This spicy and fresh sauce will be an excellent alternative to mayonnaise when dressing the beloved Herring under a Fur Coat salad. It is also suitable for other fish appetizers and salads, as well as salads with mushrooms, cheese and warm vegetable salads.
The benefit of ginger sauce is not only its lower calorie content compared to mayonnaise. Ginger is rich in gingerol, a substance that activates metabolic processes in the body. Ginger also promotes increased calorie consumption. A great help at the holiday table!
23. Kefir-cranberry sauce
– kefir – 100 ml
– frozen cranberries – to taste (about a handful)
– lemon juice – 1 tablespoon
– olive oil – 2 teaspoons
- ground red pepper to taste
Blend frozen cranberries in a blender with kefir until smooth. Add the remaining ingredients and stir. Let it brew for 15-20 minutes. Do not add salt to the dressing!
Cranberry sauce can replace mayonnaise in salads with crab sticks, rice, brined cheese, fish, olives, hard cheese, fresh cucumbers, tomatoes and leafy greens.
Cranberry dressing is ideal for holiday feasts, as the fiber contained in cranberries reduces the calorie content of dishes and helps process fatty foods. And, thanks to the high content of pectin, cranberries reduce blood cholesterol levels, enhance metabolism and promote the elimination of toxins after drinking alcohol.
24. Nut sauce with cottage cheese and horseradish
– low-fat soft cottage cheese – 200 g
- walnuts - 1/4 cup
- grated horseradish (you can take ready-made creamy horseradish) - 0.5 teaspoon
– lemon juice – 1 teaspoon
- ground pepper - to taste
- kefir (to obtain the desired consistency) - as needed
Grind the nuts to a paste. Rub the cottage cheese through a sieve, combine with nuts, horseradish and lemon juice. Mix thoroughly and let sit for 15 minutes. The consistency of the sauce should resemble sour cream. If the dressing is too thick, you can dilute it with kefir.
With this nut dressing, the tastes of many familiar dishes will become richer and piquant. For example, “Mimosa” and other salads with salted and canned fish and seafood, beef and potato salads, vegetable salads and snacks. This sauce is not only incredibly tasty, but also healthy: walnuts quickly fill you up and at the same time lower cholesterol and blood sugar levels, they block the processing of carbohydrates into fat, and contain a lot of protein, fiber and Omega-3 fats.
In fact are not limited to any specific recipes: a little imagination - and every day you can discover new tastes. No burden on your wallet or harm to your figure!
Quick to prepare, healthy and natural. A great addition to a dish.
Ingredients:
* kefir 1% - 1 tbsp.
* natural yogurt - 50 g.
* cucumber - 1 pc.
* garlic - 7 g.
* greens - 30 g.
* salt, pepper - to taste.
Preparation:
Combine kefir with yogurt and mix well. Wash and dry slightly fresh herbs. Which greens to use depends on your taste preferences. Dill, basil and cilantro, parsley and green onions will do. Chop the greens and add to kefir.
If desired, you can use salt, pepper and other spices in the recipe for making sauce from kefir and herbs. Peel and press the garlic. Add to remaining ingredients.
Wash and dry the cucumber. Chop it very finely and add to the sauce. This will give it not only consistency, but also additional freshness.
Place the sauce in the refrigerator for 15-20 minutes and you are ready to serve.
Cooking time: 5 minutes.
Number of servings: 8.
- kefir – 200 ml;
- garlic – 3 cloves;
- salt and spices - a pinch.
How many types of pasta do you know? How many sauces can you prepare for them? What are your favorite pasta sauces?
Everyone knows the most popular sauces that are considered classic: bolognese, carbonara, pesto, bechamel, tartar and others. It is better to learn these recipes from recognized masters of culinary art. Today we will talk about preparing very simple sauces that even a novice cook can do.
Let’s immediately say that all recipe compositions are not constant, you can change the ingredients to your taste, adding or removing seasonings, herbs, vegetables, etc. Play with flavors and get your own unique dish.
Spicy kefir
This so-called “raw” sauce is not boiled, but all the ingredients in it are simply mixed thoroughly. Such sauces cannot be prepared for future use, as they spoil quickly. So, take 2 tablespoons of full-fat kefir, 2 tablespoons of mayonnaise, parsley, basil and green onions to taste, salt, ground black pepper, ground nutmeg, paprika. Beat everything except the greens thoroughly with a mixer or blender. Wash the greens thoroughly, dry well, chop finely and add to the mixture.
If desired, you can add chopped pickled cucumbers to this sauce - you will get a variation of tartar, ham, arugula.
Creamy spinach sauce
For 150 g of fresh spinach you will need: 100 ml of milk, 50 g of hard cheese, a clove of garlic, a spoon of olive oil, salt and your favorite spices to taste.
In a saucepan, saute the spinach in olive oil, add the garlic squeezed through a press and evaporate the excess liquid. Add milk and simmer for another 2 minutes. Remove from heat, add coarsely grated cheese to the sauce, mix thoroughly.
Mushroom sauce with ham
This sauce can be eaten just like that, with spoons from a saucepan, it will perfectly complement any dish: mashed potatoes, porridge. And it will be simply great in pasta.
For the sauce you need: 400 g champignons, 2 medium onions, 100 g butter, 10 g processed cheese, 200 ml cream, 300 g ham, salt.
Finely chop the mushrooms into cubes and place in a saucepan with heated butter. Fry over high heat so that the moisture quickly evaporates and the champignons brown. In another frying pan, fry the onion just as intensively - until a light golden crust. If it is not possible to fry food in different frying pans, fry in one, but it will be difficult to evaporate the moisture and achieve an appetizing crust.
When the onion turns golden, add the ham, cut into not very long thin strips, and heat it there. Add mushrooms to the onions and ham.
Add processed cheese to the resulting frying, wait until it melts, pour cream over everything, add salt and, cover with a lid, cook over low heat for another 5 minutes.
Kefir sauce will not only add new flavors to dishes made from meat, fish and vegetables, but will also facilitate the digestion of food due to the beneficial bacteria it contains. There are many different recipes for kefir sauce.
Choose your recipe
You will need
- Kefir sauce with garlic and cilantro:
- - a glass of kefir;
- - 5 cloves of garlic;
- - a bunch of cilantro;
- - salt and ground black pepper to taste.
- Kefir sauce with fresh cucumber and herbs:
- - a glass of kefir;
- - 1 medium-sized fresh cucumber;
- - 1 tbsp. spoon of lemon juice;
- - 1 clove of garlic;
- Spicy kefir sauce:
- - a glass of kefir;
- - 2 egg yolks;
- - half a lemon;
- - 1 teaspoon of sugar;
- - several sprigs of fresh parsley and dill;
- - 2 tbsp. spoons of refined vegetable oil;
- - 1 teaspoon of prepared mustard;
- - salt and pepper to taste.
- Kefir sauce with onions:
- - a glass of kefir;
- - 1 clove of garlic
- - 1 small onion;
- - a bunch of green onions;
- - salt and black pepper to taste.
- Kefir-tomato sauce:
- - a glass of kefir;
- - 1 teaspoon of prepared mustard;
- - half a teaspoon of salt;
- - half a teaspoon of sugar or powdered sugar;
- - ground black pepper to taste;
- - 4 teaspoons of ketchup, tomato paste or chili sauce;
- - a pinch of nutmeg.
- Dessert kefir sauce:
- - a glass of kefir;
- - 1 banana;
- - half a lemon;
- - 2 teaspoons of apricot jam;
- - 1 tbsp. spoon of coconut flakes.
Instructions
Kefir sauce with garlic and cilantro
Peel the garlic and grate it on a fine grater or pass it through a press. Add salt and black pepper to the chopped garlic and grind thoroughly. Wash and dry the cilantro, chop it finely. Combine kefir, chopped herbs, garlic with salt and pepper. Stir the sauce thoroughly until the salt is completely dissolved. Place the sauce in the refrigerator for 10-15 minutes.
Kefir sauce with fresh cucumber and herbs
Wash the cucumber and grate it on a fine grater. Mix the resulting cucumber pulp and juice with kefir. Wash and dry the parsley and dill, finely chop the greens. Add garlic, lemon juice, chopped herbs, salt and pepper to taste to the sauce. Stir the sauce and place it in the refrigerator for 10-15 minutes.
Spicy kefir sauce
Pour kefir into a deep cup. Add egg yolks, a little salt, sugar, vegetable oil, juice squeezed from half a lemon, mustard and ground black pepper. Wash, dry and finely chop fresh parsley and dill, add to the cup. Using a mixer, mix the sauce thoroughly.
Kefir sauce with onions
Peel the onion and grate it on a fine grater. Wash, dry and finely chop the green onions. Pass the garlic through a press. Mix onion pulp, crushed garlic and chopped green onions, add salt to the mixture and mash everything well. Pour kefir into the onion-garlic mixture, add black pepper and sugar. Stir the sauce until the sugar dissolves. Instead of sugar, you can use powdered sugar.
Kefir-tomato sauce
Add sugar, salt and ground black pepper to the mustard, mix thoroughly. Pour the mixture with kefir and beat everything with a mixer. Add ketchup and nutmeg to the sauce and mix everything again. Ketchup can be replaced with tomato paste or chili sauce. With “Chili” you get a spicy version of the sauce. In this case, ground black pepper should not be added. Sugar can be replaced with powdered sugar.
Dessert kefir sauce
Squeeze the juice from half a lemon. Peel the banana and mash it with a fork. Combine banana pulp with lemon juice, coconut flakes and apricot jam. Pour kefir over everything and mix thoroughly. Instead of apricot jam, you can use any other jam, such as strawberry or raspberry. Kefir dessert sauce can be served with various sweet dishes, for example, used as a dressing for fruit salad.
Tip 2: How to make porridge and kefir raita sauce in 15 minutes
It’s been proven that a child eats this porridge in the blink of an eye! It couldn't be easier to prepare, and enjoyment is guaranteed. And cucumber raita is just a gift for those who love simple, tasty and quick food.
You will need
- For porridge:
- Buckwheat - 1 tbsp.
- Water - 1 and 1/2 tbsp.
- Nori - 4 sheets
- Butter - 1 tbsp.
- Asafoetida
- For raita:
- Kefir - 1 tbsp.
- Cucumber - 2 pcs.
- Greens: cilantro, parsley, dill to choose from - 30 g
- Asafoetida, black pepper, coriander - to taste
- Black salt
Instructions
Pour one and a half glasses of purified water into the pan. Bring to a boil. Pour a little less than one cup of buckwheat into the pan.
While the magic porridge is cooking, prepare the raita. Raita is a wonderful kefir-based sauce with fresh cucumbers. It has a unique and memorable taste and is extremely easy to prepare.
For the raita, wash the cucumbers and grate them finely. Mix kefir, chopped cucumbers and spices in a deep bowl. Season well with black salt. It will give an unusual taste to the raita. You can add a little lemon juice. If you don't have black salt, you can use regular salt.
When the buckwheat porridge boils, cook it for another 7 minutes. At this time, tear the nori into small pieces. After seven minutes, turn off the porridge.
Add regular salt, butter, a little asafoetida and nori to the porridge. Cover the porridge with a lid and let it sit for a few minutes until the butter melts and the nori gets soggy. You can cook other porridge using the same principle - wheat and barley porridge with nori turns out delicious!
Serve the porridge with raita, vegetable or lentil cutlets. Surprisingly, all children simply love this porridge!
In European cuisine there are many dishes with sour cream and garlic sauce. There is another variation of it - a mixture of mayonnaise and garlic. Its main advantage is its versatility. It can be served with meat, fish, and vegetable dishes.
We will tell you how to prepare many variations of sour cream and garlic sauce and surprise your guests or family. Thanks to various additives, they can complement potato, poultry, seafood and many others. When serving, do not forget to warn guests that it is spicy and spicy; not everyone will like the garlic sauce.
How to make sour cream and garlic sauce
There are many variations of sour cream and garlic sauce. Below are the best of them: they will help you gain fame as an experienced cook among the people entering your home.
Classical
- sour cream – 250 g;
- Parmesan (or other hard cheese) – 130 g;
- 2 garlic cloves;
- greens - optional.
For this sour cream and garlic sauce, finely grate Parmesan (you can buy pre-grated), pass the garlic through a garlic press, add everything to the sour cream, and add salt. Then put it in the refrigerator for 10-15 minutes to allow the sour cream and garlic sauce to infuse. When serving, garnish with herbs if desired.
With lemon juice
- heavy cream (20%) – 230 ml;
- olive or sesame oil - 1 table. spoon;
- garlic – 4 cloves;
- lemon juice – 10 ml;
- nuts (walnuts or almonds) – 30 g;
- pepper, herbs (optional) - to taste.
Grind the nuts in a blender until they form coarse crumbs. Pour the cream into a saucepan and place it on low heat. While they are heating, heat the butter in a frying pan and add finely chopped garlic. Stir constantly and make sure it doesn't burn; it needs to fry for about five minutes. Add garlic, almonds or walnuts, spices and freshly squeezed juice to the boiled cream. Simmer over low heat for 7 minutes, remove from heat and let cool. Crumble some greens into it if desired.
With dill
- sour cream 15% – 230 g;
- 1 medium garlic clove;
- fresh dill – 6 stalks;
- white/black pepper.
This sour cream garlic sauce recipe is quite simple compared to the previous one. Trim the dill and chop. Chop the garlic clove too. Mix sour cream with the first two ingredients, add spices (even sour cream and garlic sauce will not hurt) and put the finished mixture in the refrigerator for 20 minutes. You can serve.
With yolk
- egg yolk – 2 pcs.;
- fat sour cream – 150 g;
- 4 garlic cloves;
- olive oil (sesame) – 4 tbsp. spoons;
- lemon juice – 30 ml.
Remove the raw yolks and butter from the refrigerator in advance. It is important that they are at the same temperature, otherwise the emulsion will not work. Add the remaining components of the sour cream and garlic sauce to the yolks and mix everything with a whisk. Then add a teaspoon of olive (or sesame) oil drop by drop. When the mixture begins to lighten, pour in the remaining oil and continue stirring until a single, non-separated mass is obtained. This sauce with the addition of garlic is great for dressing salads.
With mayonnaise
- fat sour cream – 150 g;
- mayonnaise – 150 g;
- 2 garlic cloves;
- pepper.
Combine sour cream and mayonnaise in a ceramic bowl, add chopped garlic (can be granulated) and spices. Using a whisk, beat everything to a thick, uniform consistency. Place in the refrigerator to steep for 20 minutes and do not forget to cover with a lid to prevent the sour cream and garlic sauce from drying out.
With ginger
- Greek yogurt / low-fat kefir – 400 g;
- medium thickness ginger – 3 cm;
- 2 garlic cloves;
- olive oil – 1 table. spoon;
- thyme - a pinch.
To prepare this unusual sour cream and garlic sauce, place all ingredients in a blender or mixer bowl and mix thoroughly. Cool for 15-20 minutes and you can add it to your favorite dishes.
Soy
- mayonnaise – 150 g;
- soy sauce – 150 g;
- garlic – 1 clove.
This sauce is not sour cream-garlic, but mayonnaise-garlic. Place mayonnaise in a deep bowl and whisk, gradually adding soy sauce. It is important to achieve a consistency without lumps. If it doesn't work, add a little more mayonnaise. Add garlic at the end. Salt is usually not added, since soy sauce already contains it.
With mustard
- sour cream – 150 g;
- mustard powder – 1.5 teaspoon. spoons;
- 1 garlic clove;
- greens - optional.
Mix the sour cream with the powder and let it sit for five minutes, during which time finely chop the greens and also mix into the sauce. If you want to get a more airy sauce from sour cream with garlic, mustard and herbs, beat with a whisk or mixer.
With wine vinegar
- fat sour cream – 250 g;
- olive oil – 130 ml;
- pickled sl. pepper – 1 pc.;
- 3 garlic cloves;
- cumin – a couple of pinches;
- hot pepper, salt - to taste;
- wine vinegar - 2 tablespoons. spoons.
Rub the pickled peppers through a sieve, chop the garlic and mix with the puree. Add ground spices and mix well. Gradually add the oil and wine vinegar, stirring the sour cream and garlic mixture with a whisk or fork.
With nuts
- fat sour cream – 250 g;
- garlic - 3 cloves;
- nuts - 100 g;
- cilantro - optional;
- spices.
Dry the nuts in a frying pan without oil for five minutes or pour boiling water over them. If you chose the boiling water option, now you need to let them dry, just lay them out on a towel. Now you need to chop the nuts. Add them to the sour cream along with chopped garlic, stir, add spices and herbs. Transfer to a clean container and store in the refrigerator for no more than three days.
Summer is a wonderful sunny time, which gives us not only a bronze tan and wonderful relaxation, but also a sea of greenery, fresh berries, fruits, and vegetables. You can and should cook with all this splendor - this season, alas, is not as long-lasting as we would like. It is already difficult to find “Olivier” or “Shuba” on the summer menu; they are replaced by light salads of cucumbers and tomatoes. And mayonnaise is already fading into the background - it is being successfully replaced by other sauces.
In the summer I often prepare sauce with feta cheese and herbs: bright and tasty, it is full of freshness, vitamins and wonderfully good! Try it too: I’m sure you’ll really like it too.
Ingredients:
- 200 g cheese of medium salinity;
- 1 bunch each of dill and parsley;
- 2-4 cloves of garlic;
- 50-100 g sour cream with a fat content of 15-20%.
Preparation:
Grate the cheese on a medium or fine grater.
We sort through the greens, remove thick stems and wilted leaves and wash them thoroughly in cold water. Then lay it out on a towel to dry or gently dab off excess moisture. Finely chop the greens.
We peel the garlic and pass it through a press. The exact amount of garlic depends on your preferences: some people add 5-6 cloves of cheese to the same amount of cheese.
In a salad bowl, combine cheese, herbs and garlic. Add sour cream.
The amount of sour cream depends on its thickness (fat content). Therefore, first add a little - a couple of tablespoons, and mix. Then add sour cream little by little, achieving the desired thickness. The sauce should not spread too much, but remember that it is still a sauce, do not make it too thick. You need a “golden” mean,” strive for it.
Be sure to taste the dish for salt. Although feta cheese is quite salty on its own, in the company of sour cream and herbs it can lose its taste.
Transfer the sauce to a gravy boat or small salad bowl and serve. It is very good on steaks, on barbecue, and even on its own - on crackers or fried bread.
Tips and tricks:
Sometimes you come across very salty cheese on sale, with which even the sauce will be too salty. In this case, pre-soak the cheese: pour milk at room temperature (the cheese should be completely covered with milk) and leave for 4-5 hours. Then dry it with a paper towel and try it: its taste will become much softer.
The amount of greens is arbitrary, to your taste. But there must be a lot of it so that the mixture has clearly green notes. Instead of (or in addition to) parsley, you can use cilantro.
If you liked the recipe, put stars ⭐⭐⭐⭐⭐, share on social networks or write a comment with a photo report of the dish you prepared. Your feedback is the best reward for me!
You can easily whip up kefir sauce with garlic and pepper at home using a simple step-by-step recipe with photos. Don’t forget that the sauce is not only tasty and delicate, with a bright aroma, but also low in calories, because it is prepared not with mayonnaise or full-fat sour cream, but with kefir, so you can rest easy on your waist. Bon appetit! 
Cooking time: ---
Number of servings: ---
Kefir - 150 grams
Garlic - 3 cloves
Pepper and salt - To taste
1. A very good sauce that perfectly complements meat dishes and salads. It is especially good in salads containing cucumbers, herbs and other vegetables. For the sauce we need a little kefir at room temperature. Pour it into a deep container.
2. Now chop the garlic. I did this through a garlic clove, but you can just chop it very finely. It is better to crush the cloves, because this way you will get a little extra juice, which will only complement the taste of the sauce.
3. Now all you have to do is mix kefir with garlic and the sauce is ready. It takes no more than twenty minutes to prepare. Try making kefir sauce with garlic at home for your main dishes and you won’t regret it.
There are many different options for dairy-based gravies: for meat, fish, for dressing salads and snacks. Kefir sauce is one of the most common culinary variations of traditional dressings. Fermented milk product goes well with spices and garlic, so you can vary the amount of additional ingredients, getting new and varied tastes. A universal salad dressing made from kefir is suitable for various appetizers of fresh and boiled vegetables, as well as for chicken dishes.
Recipe
Cooking time: 5 minutes.
Number of servings: 8.
Ingredients:
- kefir – 200 ml;
- garlic – 3 cloves;
- parsley or dill - to taste;
- salt and spices - a pinch.
Preparation:
- Wash the dill or parsley and finely chop it with a knife. Adjust the amount of fresh herbs to your taste, but try not to overdo it, so as not to drown out the main garlic flavor.
- It is best to grate garlic on a fine grater, but you can also use garlic cloves.
- Add salt and pepper to taste, add kefir.
- All that remains is to mix the finished sauce well and put it in the refrigerator for a few minutes to cool.
- Kefir-garlic dressing is ideal for light salads with fresh vegetables. The most popular combinations: cucumber, radish, tomato, greens. The tasty and aromatic gravy will be bright green in color and will perfectly complement not only the taste, but also highlight the color scheme of the vegetable ensemble.
- The sauce will be tastier with kefir 2.5–3% fat. The fattier the kefir, the milkier the taste. When following a diet, you can add low-fat yogurt or a little sour milk.
- To make garlic sauce spicier, you just need to increase the amount of spice you add.
- To dress Mediterranean salads, you can add some chopped olives - they go well with any fresh herbs.
- Sauce with kefir can be served with fried and boiled meat, fish appetizers and jellied meat. Spicy aromatic kefir sauce with garlic complements the taste of chicken meat and makes it juicier, especially if breast is used for cooking.
- A universal dressing at room temperature is perfect for fish salads and aspic. To dress chicken salads, you can add lemon juice to the sauce. In this case, you don’t even need to add salt to the gravy – the natural sourness with a citrus aroma will ideally highlight the taste of tender meat.
- Serve kefir sauce for chicken preferably chilled. The most successful combination would be chicken kebab or grilled meat. It can be served not only with cooked meat, but also used instead of a marinade.
- Using kefir, you can prepare a wonderful gravy for hot dishes. Just bring the finished sauce to a boil. It is better to do this in a water bath so that the mixture does not burn. Hot gravy goes well with meat and fish cutlets, and when chilled it can be used as a side dish.
Chicken in kefir sauce
Ingredients:
Chicken breast (fillet) - 600 g
Kefir (low-fat) - 1 cup.
Green onions - to taste
Garlic, pepper - to taste
Preparation:
1. Add finely chopped green onions, chopped garlic and ground pepper to kefir, mix thoroughly.
2. Cut the breast into portions, dip the pieces into the kefir mixture and let marinate for 30–60 minutes.
3. Then place the chicken in a frying pan (do not grease the pan with oil), add a little marinade and simmer under the lid until cooked, periodically adding kefir marinade.
4. As a result, you will get very tender chicken with a delicious sauce that goes perfectly with a side dish of vegetables, buckwheat, and rice.
Bon appetit!
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Chicken in mayonnaise sauce Recipes
Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Ground black pepper - to taste Preparation: 1. Prepare the ingredients. 2. Cut the fillet into thin slices. 3. In a frying pan heated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the prepared mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #hot@bon
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Chicken in sweet and sour sauce, Chinese style Recipes
Chicken in sweet and sour sauce in Chinese Ingredients: Chicken fillet - 500 g Soy sauce - 10 tbsp. l. Apple cider vinegar - 6 tbsp. l. Brown sugar - 5 tsp. Tomato paste - 2 tbsp. l. Red bell pepper - 1 pc. Canned pineapple pieces - 1 cup. Preparation: 1. Cut the chicken fillet into small pieces, place in a bowl, pour in soy sauce. 2. Add tomato paste, sugar and apple cider vinegar. 3. Add red bell pepper cut into thin strips and pineapple pieces. Stir and leave to marinate for 30 minutes to 1 hour. 4. Heat a frying pan and fry the chicken and sauce over high heat for 10–15 minutes. Bon appetit! #hot@bon
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Chicken with pineapples Recipes
Chicken with pineapple Ingredients: Garlic - 3 cloves Chili pepper - 1 pc. Ground ginger - 1 tsp. Salt - ½ tsp. Vegetable oil - 60 ml Chicken fillet - 600 g Pineapples - ½ pc. Dark brown sugar - 60 g Limes - 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and pound well in a mortar to obtain a paste-like consistency. Pour in vegetable oil and stir to form a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl, add marinade. 3. Stir so that the meat is evenly coated with the marinade, leave for 1 hour in a cool place. 4. Pour a tablespoon of oil into a heated frying pan, add sugar and squeeze out lime juice. Leave the crusts in the pan for 1-2 minutes (for flavor). 5. Heat over medium heat, stirring until the sugar dissolves. 6. Place the meat in the pan along with the marinade, stir. Peel the pineapple and cut into cubes. You should get about 300-350 grams of pulp. 7. Add the pineapple, stir and cook, covered, over medium heat for 4-5 minutes until the chicken is cooked through. Do not overcook the meat to prevent it from becoming dry. 8. Serve hot; boiled rice is perfect as a side dish. Bon appetit! #hot@bon
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Chicken with apples Recipes
Chicken with apples Ingredients: Chicken fillet - 400–500 g Apples - 2–3 pcs. Onion - 1 pc. Dried apricots - 100 g Frozen green peas - 1/2 cup. Garlic - 2–3 cloves Olive oil - 1 tbsp. l. Curry (powder) - 2 tsp. Ground cumin - 1/2 tsp. Salt - to taste Ground black pepper - to taste Preparation: 1. Pour olive oil into a wide frying pan with high sides, heat, add curry powder and cumin, stir and heat for 1 minute. Add the chicken fillet cut into pieces and fry until done. 2. Place chicken on a plate. 3. Wash the apples, dry them and cut them into slices. 4. Add apples and onion, cut into half rings, into the pan where the chicken fillet was fried. Fry for 5 minutes. 5. Return the chicken fillet to the pan. 6. Wash the dried apricots, dry them and add them to the pan. 7. Add green peas, pour in 1/2 cup of water (broth), add salt, pepper, stir, cover and simmer for 5 minutes. 8. Place on a plate. Can be served with rice. Bon appetit! #hot@bon
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Chicken in mayonnaise sauce Recipes
Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Black pepper (ground) - to taste Preparation: 1. Prepare the ingredients . 2. Cut the fillet into thin slices. 3. In a frying pan heated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the prepared mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #hot.appetit
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Thai cashew chicken Recipes
Thai cashew chicken Ingredients for 2 servings: Chicken breast (fillet) - 200-250 g Fried cashews - 50 g Chili pepper (fresh or dried) - 1-2 pcs. Onion (preferably shallot) - 1 pc. Sweet pepper - 1/2 pcs. Green onions - 3–4 tbsp. Garlic - 2–3 cloves Fish sauce ~ 1 tbsp. l. Oyster sauce ~ 2 tbsp. l. Tomato paste or ketchup ~ 2 tbsp. l. Flour - 2–3 tbsp. l. Chili sauce - to taste Sugar - to taste Vegetable oil - to taste Preparation: 1. Cut the chicken fillet into small pieces. 2. Chop the chili pepper, shallot, sweet pepper and green onion as desired. Chop the garlic. 3. Pour flour onto a plate. Dip the chicken pieces in it. 4. Place the wok on medium heat and add oil. Fry the chicken pieces until done. 5. Place on a napkin. 6. Add a little oil to the wok, throw in the garlic, fry for 20 seconds, then add all the peppers and shallots. Stirring, fry for 2-3 minutes. 7. Then throw in the nuts and cook for another 1 minute. 8. Add sauces, tomato paste and sugar. 9. Mix everything well. 10. We return the chicken. Cook for another 1 minute. 11. Throw in green onions, mix and turn off. 12. Serve with boiled Jasmine rice. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #hot.appetit
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Rice with broccoli and chicken Recipes
Rice with broccoli and chicken Despite the apparent complexity, this dish is not at all labor-intensive and very tasty! Ingredients: For meat: Bacon - 8 slices Chicken fillet - 350 g Salt - to taste Pepper - Butter - 1 tbsp. l. Olive oil - 1 tbsp. l. For rice: White rice - 1 cup Water - 2 cups Salt - 1 tsp. For broccoli: Onion - 1 cup Brocolli - 350 g Garlic - 2-4 cloves Tomatoes - 600 g For the sauce: Butter - 2 tbsp. l. Flour - 2 tbsp. l. Chicken broth - 1 cup Grated cheese - 1 cup Salt - ½ tsp. Pepper - ½ tsp. Directions: 1. Cook diced bacon in a large skillet until crisp, stirring occasionally, about 10 minutes. 2. While the bacon is cooking, cut the chicken into small cubes. Season with salt and pepper. When the bacon is done, remove it to a plate. If necessary, add butter and olive oil to the bottom of the pan in which the bacon was cooked. Add the chicken in a single layer and cook for five minutes, stirring once. Remove chicken to a plate with bacon. 3. Place rice, water and salt in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 14 minutes, then remove from heat. 4. Add the onion and broccoli to the pan where the bacon and chicken were cooked. Cook over medium heat, stirring occasionally, until the broccoli is tender, about 10 minutes. Add minced garlic and cook, stirring constantly, for about 30 seconds. Add tomatoes, rice, chicken and bacon to the pan and stir. Reduce heat to low. 5. Melt the butter in a small saucepan and pour into the flour, stirring. Add the mixture to the chicken broth and stir well. Increase heat to high and cook until thickened. Remove from heat and add cheese, salt and pepper. Stir until the cheese is melted, then pour the sauce into the pan with the chicken and rice. Stir and serve. Bon appetit! #hot.appetit
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Chicken with pears in orange sauce Recipes
Chicken with pears in orange sauce Ingredients: Soy sauce - 2 tbsp. l. White wine vinegar - 2 tbsp. l. Sugar - ¼ cup Ground ginger - 1 tsp. Chicken fillet without skin and bones - 4 pcs. (150-170 g each) Table salt Ground black pepper Onion (cut into slices) - 1 pc. Pears (cut into thin slices) - 2 pcs. Dry white wine - 2 tbsp. l. Orange (remove zest and squeeze out juice) - 1 pc. Directions: 1. In a large skillet or saute pan over medium heat, heat the soy sauce, vinegar, sugar and ginger until the sugar has melted (about 3 minutes). 2. Salt and pepper the chicken fillet. Place the chicken in the pan and fry for 3 minutes on each side. 3. Add onions, pears, wine, lemon zest and juice. 4. Mix thoroughly, cover and cook over low heat for another 12-15 minutes. The chicken should be fully cooked. Bon appetit! #hot.appetit
- Recipes
Chicken marinated in kefir, baked with potatoes with herbs and garlic Cooking time: 50 minutes Marination time: 20–25 minutes Quantity: 4 servings Ingredients: Kefir - 500 g Chicken thigh - 4 pcs. Potatoes - 4 pcs. Herbs - to taste Salt - to taste Pepper - to taste Garlic - 4 cloves Tomato - 4 pcs. Preparation: 1. Prepare the ingredients. 2. First of all, make the marinade. 3. Preparing the marinade: Finely chop the garlic and add it to the kefir. Salt, add pepper and herbs. 4. Marinate the thighs for 20-25 minutes. 5. Peel the potatoes and cut into slices. Place it in a baking dish. Add olive oil, salt, pepper and herbs. Crush the garlic cloves with the edge of a knife and place on the potatoes. 6. Place the chicken on top of the potatoes and pour over the remaining marinade. 7. Cut the cherry tomatoes into 4 parts and also place in the mold. 8. Bake in the oven at 200ᵒ C for about 40 minutes. Recipe author: Julia Schnaidt #hot.appetit
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Chicken in orange sauce Recipes
Chicken in orange sauce Ingredients: Chicken breast – 900g. Zest of 1 orange Garlic – 3 cloves Orange juice – ½ tbsp. Honey - ½ tbsp. Soy sauce – 1/3 tbsp. Rice vinegar - 1/4 tbsp. Starch – 1 tbsp. Ground ginger – ½ tsp. White pepper ½ tsp. Preparation: 1. In a small bowl, combine orange zest, garlic cloves, starch and all spices. 2. Stir. Add orange juice, soy sauce, honey and rice vinegar. 3. Wash the chicken, dry it and cut the fillet into small pieces (2-3 cm). 4. Salt, pepper and fry in a small amount of oil until golden brown. 5. Add the sauce and simmer for about 5 minutes or until the mixture thickens. 6. Serve with rice, sprinkled with toasted sesame seeds and finely chopped green onions. Bon appetit!
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Chicken in garlic sauce Recipes
Chicken in garlic sauce Ingredients: Chicken - 1-1.2 kg Vegetable oil - 3 tbsp. Garlic - 6-7 cloves Low-fat sour cream - 150 g Water - 1 glass Preparation: 1. Cut the chicken into pieces, rinse, dry with a napkin. Crack the frying pan, pour in oil, fry the chicken on all sides (do not overdo it), add salt, pepper, and spices. 2. Crush the garlic, add sour cream, chop the dill very finely, add to the sour cream mixture, lightly salt, mix, pour water, about 1 tbsp per 150 g of sour cream, mix thoroughly and pour over the chicken, close the lid and simmer for about 15-20 minutes, There should be enough sauce left. #hot.appetit
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Chicken in mayonnaise sauce Recipes
Chicken in mayonnaise sauce Ingredients: Chicken fillet - 600 g Mayonnaise - 350 g Vegetable oil - 150 ml Water - 100 ml Greens - to taste Garlic - 1 head Salt - to taste Black pepper (ground) - to taste Preparation: 1. Prepare the ingredients . 2. Cut the fillet into thin slices. 3. In a frying pan heated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the prepared mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon appetit! #hot.appetit
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Chicken with pineapples Recipes
Chicken with pineapples Ingredients: Garlic cloves - 3 pcs. Chili pepper - 1 pc. Ground ginger - 1 tsp. Salt - ½ tsp. Vegetable oil - 60 ml Chicken fillet - 600 g Pineapples - ½ pc. Dark brown sugar - 60 g Limes - 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and pound well in a mortar to obtain a paste-like consistency. Add vegetable oil and stir to form a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl, add marinade. 3. Stir so that the meat is evenly coated with the marinade, leave for an hour in a cool place. 4. Pour a tablespoon of oil into a heated frying pan, add sugar and squeeze out lime juice. Leave the crusts in the pan for 1-2 minutes too, for flavor. 5. Heat over medium heat, stirring until the sugar dissolves. 6. Place the meat in the pan along with the marinade. stir. Peel the pineapple and cut into cubes. You should get about 300-350 grams of pulp. 7. Add the pineapple, stir and cook, covered, over medium heat for 4-5 minutes until the chicken is cooked through. Do not overcook the meat to prevent it from becoming dry. 8. Serve hot; boiled rice is perfect as a side dish. #hot.appetit
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Shkmeruli or Chicken in milk-garlic sauce Recipes
Shkmeruli or Chicken in milk-garlic sauce Ingredients: Chicken - 1 kg Salt Garlic - 1 head Milk - 100 ml Water - 80 ml Vegetable oil Preparation: 1. Wash the chicken, salt, coat with vegetable oil and bake in the oven until cooked (or fry in a frying pan). 2. Crush the garlic. Measure out water and milk. 3. Drain fat from chicken. Cut the chicken into portions (I took the wings right away). 4. Heat milk and water to a boil, add a little fat drained from the chicken, mix with garlic. Coat the chicken with the resulting sauce. 5. Place the frying pan with the chicken in the sauce on the fire or in the oven for 2-3 minutes. Shkmeruli is served hot. It's VERY tasty, simply very tasty! And given the ease of preparation, this dish can become a “standby” dish. #hotrecepti
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Chicken in mayonnaise sauce Recipes
Chicken in mayonnaise sauce Ingredients: chicken fillet - 600 g mayonnaise - 350 g vegetable oil - 150 ml water - 100 ml herbs - to taste garlic - 1 head salt - to taste black pepper (ground) - to taste Preparation: 1. Prepare the ingredients . 2. Cut the fillet into thin slices. 3. In a frying pan heated with oil, fry the chicken fillet until golden brown. 4. Prepare the sauce. In a bowl, beat mayonnaise and water, add finely chopped garlic. 5. Pour the prepared mixture over the chicken. 6. Sprinkle with finely chopped herbs and simmer until tender, about 15 minutes. Ready. Bon appetit! #hotrecepti #saucesrecepti
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Chicken marinated in kefir, baked with potatoes with herbs and... Recipes
Chicken marinated in kefir, baked with potatoes with herbs and garlic Ingredients: Kefir 500 gr; Chicken thigh 4 pcs; Potatoes 4 pcs; Herbs to taste; Salt to taste; Pepper to taste; Garlic 4 cloves; Tomato 4 pcs; Preparation: 1. Cooking time - 50 minutes Marinating time - 20-25 minutes Quantity - 4 servings 2. First of all, make the marinade. 3.Preparing the marinade: Finely chop the garlic and add it to the kefir. Salt, add pepper and herbs. 4.Marinate the thighs for 20-25 minutes. 5. Peel the potatoes and cut into slices. Place it in a baking dish. Add olive oil, salt, pepper and herbs. Crush the garlic cloves with the edge of a knife and place on the potatoes. 6.Place the chicken on top of the potatoes and pour over the remaining marinade. 7.Cut the cherry tomatoes into 4 parts and also place in the mold. 8.Bake in the oven at 200ᵒC for about 40 minutes. Recipe author - Julia Schnaidt #hotrecepti
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Chicken in garlic sauce Recipes
Chicken in garlic sauce Ingredients: ●Chicken 1-1.2 kg, ●vegetable oil 3 tbsp, ●garlic 6-7 cloves, ●low-fat sour cream 150g ●water 1 glass Preparation: Cut the chicken into pieces, rinse, dry with a napkin. Crack the frying pan, pour in oil, fry the chicken on all sides (do not overdo it), add salt, pepper, and spices. Crush the garlic, add sour cream, chop the dill very finely, add to the sour cream mixture, lightly salt, mix, pour water, about 1 tbsp per 150 grams of sour cream, mix thoroughly and pour over the chicken, close the lid and simmer for about 15-20 minutes, the sauce should be staying is enough. #hotrecepti
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Chicken with pineapples
Recipes / Main courses / Chicken
Chicken with pineapples Ingredients: Garlic cloves 3 pcs. Chili pepper 1 pc. Ground ginger 1 tsp. Salt ½ tsp. Vegetable oil 60ml Chicken fillet 600g Pineapples ½ pcs. Dark brown sugar 60g Limes 1 pc. Preparation: 1. Peel the garlic, chop finely, add spices, salt and pound well in a mortar to obtain a paste-like consistency. Add vegetable oil and stir to form a marinade. 2. Cut the chicken fillet across the grain into strips 2 cm thick. Place in a bowl, add marinade. 3. Stir so that the meat is evenly coated with the marinade, leave for an hour in a cool place. 4. Pour a tablespoon of oil into a heated frying pan, add sugar and squeeze out lime juice. Leave the crusts in the pan for 1-2 minutes too, for flavor. 5. Heat over medium heat, stirring until the sugar dissolves. 6. Place the meat in the pan along with the marinade. stir. Peel the pineapple and cut into cubes. You should get about 300-350 grams of pulp. 7. Add the pineapple, stir and cook, covered, over medium heat for 4-5 minutes until the chicken is cooked through. Do not overcook the meat to prevent it from becoming dry. 8. Serve hot; boiled rice is perfect as a side dish.
Homemade sauce is the perfect complement to the main dish. Excites the taste and adds juiciness. In our family, not a single picnic is complete without our favorite cilantro sauce. The composition of your favorite sauce has several variations: and kefir sauce with garlic and cilantro.
Today I cooked juicy grilled chicken breast and served it with aromatic kefir sauce with garlic and cilantro.
I tried kefir hot sauce for the first time at my friends’ dacha. They inherited the sauce from their Azerbaijani grandfather. Served with meat and chicken. At first it is difficult to guess that the composition contains kefir and not sour cream. In general, Azerbaijani cuisine, as I have already learned, loves to use kefir as ingredients for dishes.
So, here's the recipe. We take products from our list.
I grow cilantro in large quantities in the garden. I use it not only for sauces, but it is especially tasty in them. I rinse freshly picked greens with drinking water. I shake it off, removing excess moisture. I chop it finely. I put it in a kneading bowl.
I peel and grate the garlic on a fine grater. I grow young garlic on the plot.
I add chilled kefir. I use kefir with at least 2.5% fat content - I buy it in the supermarket from local producers with a shelf life of no more than 7 days. The kefir sauce should be spicy and well salted. I use aromatic salt with spices.
Now you can mix everything well and taste it. Season the sauce with salt. I'll taste it.
The taste is more than satisfactory. I serve kefir sauce with garlic and cilantro for a picnic with chicken or meat kebabs.
The flavorful white sauce is the perfect complement not only to chicken, but also to grilled vegetables.
For seasoning Kefir sauce for poultry, we buy:
- fresh herbs, dill and parsley (1 bunch)
- garlic (2 cloves)
- table salt (to taste)
- ground black pepper (to taste)
Algorithm for preparing the sauce.
- wash fresh herbs. We don't cut it large.
- Peel the garlic cloves. We don't cut it large.
— in a bowl, mix kefir, herbs, garlic and ground black pepper and table salt to taste.
- beat the sauce with an immersion blender.
— pour the sauce into a gravy boat and serve with the poultry meat.
Red sauce with kefir.
For seasoning Kefir sauce for poultry, we buy:
- kefir, fat content 2.5% (200 milliliters)
- granulated sugar (1 teaspoon or to taste)
- table mustard (1 tablespoon or to taste)
- table salt (to taste)
- tomato paste (up to 1 tablespoon)
Sequencing.
- mix kefir, sugar, mustard and table salt in a bowl.
- add tomato paste. Beat and mix with a blender.
- pour into a gravy boat and serve with poultry meat.
Dinner is served! Kefir sauce for poultry. Three different versions of kefir sauce.
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