Salad sauces without mayonnaise are in high demand. But, alas, in our country there is no such tradition and experience, so we have to adopt recipes from other nationalities. Although many people use sunflower oil as an alternative, recently olive oil has been used.
More complex sauces include various spices and ingredients. This makes each of the dressings unique, aromatic and tasty. They are ways to completely change the taste of a familiar dish.
Among the many sauces, there are basic ones: based on vinegar, sour cream or vegetable oil. In addition, there are recipes for homemade mayonnaise, which is undoubtedly healthier. Store-bought ones most often come with additives and preservatives, which can be avoided when preparing a homemade version.
No matter which sauce you choose, you will surely be surprised by the new and fresh taste of the dish. It will not have the extra heaviness of mayonnaise, but will retain its richness and juiciness.
If you prepare sauces in advance, take your time with the spices. Sauces infuse quickly, so it's best to wait a little and season them before adding to the salad. At the same time, before dressing the salad, it is useful to let the sauce sit for half an hour to gain flavor.
How to make salad sauces without mayonnaise - 16 varieties
A tasty and light sauce for those who take care of themselves. Non-greasy, but very rich.
Ingredients:
- Natural yogurt - 100 g
- Mustard (spicy or sweet, to taste) - 1 tbsp. l.
- Lemon juice - 1 tsp.
- White wine vinegar - 2 tbsp. l.
- Garlic - 1 clove
- Spices - to taste
Preparation:
Place the yogurt in a bowl and add freshly squeezed lemon juice. Peel and press the garlic into the mixture. Pour oil and vinegar in there. Add spices to taste. To stir thoroughly.
Light, sour sauce. Perfectly replaces mayonnaise in such classic salads as Olivier salad or herring under a fur coat.
Ingredients:
- Sour cream of any fat content - 100 g
- Ready mustard - 2 tsp.
- Lemon juice - 1 tsp.
- Sour green apple - 1 pc.
- Celery root - 1/4 piece
- Dill - to taste
Preparation:
Peel and grate the apple, place in a sieve and sprinkle with lemon juice. Let the juice drain. Also finely grate the celery.
Add mustard to sour cream and stir. Then add the apple (the juice should drain) and celery root. Add dill to taste. Mix everything thoroughly and you can season the salad.
Bright tasting sauce. Thanks to its liquid consistency, it will easily season a thick salad and add the taste of greens.
Ingredients:
- Soy sauce - 6 tbsp. l.
- Olive oil - 7 tbsp. l.
- Balsamic vinegar - 6 tbsp. l.
- Greens (basil, chives) - to taste
- Spices - to taste
Preparation:
Mix all liquids in a container. Finely chop the greens and add to the mixture, stir well. You can pepper it a little.
A piquant and fresh sauce goes well with heavy meat salads, reduces their calorie content and adds lightness to the taste.
Ingredients:
- Fresh cucumbers - 2 pcs.
- Cream cheese - 100 g
- Sour cream - 2 tbsp. l.
- Garlic - 2 cloves
- Greens - to taste.
Preparation:
Grate the cucumber on a fine grater without removing the peel. Press the garlic, finely chop the greens. Mix cheese, sour cream, cucumber and garlic in a bowl.
Cucumber juice can ruin the flavor of the sauce and salad by adding extra juice. Therefore, squeeze out the grated mixture before adding it to the rest of the sauce ingredients.
Delicately spicy sauce with harmony of mustard and honey. Sweet yet spicy, this is a true gourmet delight.
Ingredients:
- Natural yogurt - 125 ml
- Mustard - 2 tsp.
- Honey - 2 tsp.
- Lemon juice - to taste
- Spices - to taste
Preparation:
Mix mustard, honey and yogurt in a container. Mix thoroughly, add a little pepper and salt, pour in lemon juice.
If you don't have lemon juice, you can add vinegar. They replace each other.
A unique sauce for spicy lovers. Ginger is a very distinctive ingredient and its taste can change the taste of the entire dish. Moreover, it is very useful.
Ingredients:
- Sour cream 15% - 200 g
- Ready mustard - 2 tsp.
- Ground ginger - 1 tsp.
- Dill - to taste
Preparation:
Ground ginger can be replaced with root; a 2-centimeter piece is enough. It needs to be grated. You don’t need to do anything with the finished powder, just mix it with mustard and sour cream.
If desired, add finely chopped herbs to the sauce. Let sit for half an hour for the ginger to give off its flavor.
Balsamic sauce with the right piquancy and unparalleled aromas. Agree, salads with a chocolate note are rare.
Ingredients:
- Balsamic vinegar - 300 ml
- Orange - 1 pc.
- Ginger root - 15 g
- Honey - 2 tbsp. l.
- Dark chocolate - 40 g
Preparation:
Pour the vinegar into a saucepan and let it heat up. Cut the orange in half and squeeze the juice out of it, adding it to the vinegar along with the remaining peels. Finely chop the ginger and put it in a saucepan, add honey there. The entire mixture needs to be heated for about 15 minutes until it thickens. When the sauce has evaporated by half, add the chocolate slices and wait until it dissolves. When the sauce becomes homogeneous, it is ready.
If you want to surprise your guests, prepare a similar sauce. Cranberries are a very healthy berry; in addition, they have a distinct taste. This dressing will ideally complement a salad with fresh vegetables or meat.
Ingredients:
- Kefir - 100 ml
- Frozen cranberries - 30 g
- Lemon juice - 1 tbsp.
- Olive oil - 2 tsp.
- Ground red pepper - to taste
Preparation:
Place frozen cranberries in a blender and pour in kefir. Beat into a homogeneous mass. Add lemon juice, oil and pepper to the mixture. Let sit for about half an hour before refueling.
A sauce reminiscent of mayonnaise, but much healthier and more interesting. Easy to prepare as it is prepared using the “put and mix” principle.
Ingredients:
- Cottage cheese - 3 tbsp. l.
- Kefir - 5 tbsp. l.
- Boiled yolks - 3 pcs.
- Mustard - 1/2 tsp.
- Spices - to taste
Preparation:
Place all ingredients in a blender and blend for a few seconds. Taste for spices. Can be stored in the refrigerator.
Walnuts are a storehouse of nutrients. It is added to many dishes because of its interesting taste. Try this nut sauce, you will love it!
Ingredients:
- Soft cottage cheese - 200 g
- Peeled walnuts - 50 g
- Horseradish root - 10 g
- Lemon juice - 1 tsp.
- Spices - to taste
Preparation:
Mix cottage cheese with chopped walnuts in a bowl. Grate the horseradish and add to the mixture along with lemon juice. Let stand for 15 minutes.
If the resulting sauce is too thick, add a drop of kefir to it. It is neutral in taste and quickly restores the consistency of the sauce.
The sauce is prepared simply and quickly. The number of ingredients is small, but the taste is amazing.
Ingredients:
- Sour cream 20% or higher fat content - 10 tbsp. l.
- Mustard - 4 tsp.
- Lemon juice - 1 tsp.
- Boiled yolks - 2 pcs.
- Spices - to taste
Preparation:
Place sour cream in a bowl. Add mustard and lemon juice, mix well. Mash the yolks and add to the mixture. Season as desired and mix well until smooth.
Light, simple and lightning quick to prepare sauce. Light, fresh and with a pleasant acidity.
Ingredients:
- Wine vinegar - 2 tbsp. l.
- Olive oil - 6 tbsp. l.
- Mustard - 1 tsp.
- Spices - to taste
Preparation:
Mix vinegar and mustard in one bowl and let them sit for a while. Pour in the oil in a thin stream, whisking vigorously. Add spices to taste.
The perfect sauce for Caesar salad. Simple but interesting. There are a lot of ingredients, and it’s easy to prepare—you just need a blender.
Ingredients:
- Spicy mustard - 3 tsp.
- Dijon mustard - 2 tsp.
- Parmesan cheese - 100 g
- Balsamic vinegar - 1 tsp.
- Olive oil - 40 ml
- Sunflower oil - 50 ml
- Fresh chicken egg - 1 pc.
- Garlic - 1 head
- Spices - to taste
- Lemon juice - 2 tbsp. l.
Preparation:
Separate the yolk from the white, pour the yolk into a blender and beat. After adding each ingredient, you need to beat the mixture: grated cheese, spices, then pour in both oils, add garlic cloves and vinegar. Add mustard and lemon juice, beat everything well again.
This is an unusual sauce, soft, thick and creamy. Goes great with a fresh green salad. Can be stored in the refrigerator for about a week.
Ingredients:
- Wheat flour - 1 tbsp. l.
- Wine vinegar 6% - 80 ml
- Chicken egg - 2 pcs.
- Cream of any fat content - 150 ml.
- Mustard powder - 2 tsp.
- Sugar - 4 tsp.
- Salt - on the tip of a teaspoon
Preparation:
Mix flour, mustard and spices in a bowl. Break the eggs there and stir well until smooth. Gently pour in the vinegar.
Place the resulting mass in a water bath. Stirring, cook until thickened and leave to cool.
Pour cream into cold sauce.
The dressing has a slight sourness of citrus, aromatic and light. Prepares at lightning speed.
Ingredients:
- Orange - 1 pc.
- Lemon - 1 pc.
- Olive oil - 3 tbsp. l.
- Spices - to taste
Preparation:
Squeeze juice from fruits. Add two teaspoons of lemon juice to 50 ml of orange juice. Sprinkle salt and pepper and stir. Pour in the oil and mix well again.
A version of homemade mayonnaise, the same in structure and taste. However, it does not contain vinegar, and therefore can be given even to small children. 
Ingredients:
- Egg yolk - 1 pc.
- Lemon juice - 1 tsp.
- Vegetable oil - 75 ml
- Spices - to taste
Preparation:
Beat the yolk and lemon juice with a blender for a long time until a homogeneous mass is obtained. Continuously whisking, pour in the oil in a thin stream. The mass should thicken. Add spices to taste. If desired, you can add mustard, pickled cucumbers, garlic and other spices to the sauce.
As we agreed, I decided to collect salad dressings for convenience. I’ll start with vegetable oil-based dressings, the most interesting, in my opinion. I’ve already used some, I’m just getting ready to use others.
I will be glad if you find something interesting for yourself.
Salad dressings- are intended to give salads additional taste qualities: piquancy, juiciness, sweetness, acidity and the combination of salad ingredients with each other.
More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving. Even such a popular sauce of all times as Worcestershire sauce, recreated according to ancient recipes by John Lee and William Perrins, has its roots in Ancient Rome. Although, to be fair, it should be noted that the Romans preferred to season their salads with vegetables and herbs by simply sprinkling them with salt. In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices.
Salad dressing No. 1
Ingredients:
1/4 cup olive oil
2-3 garlic cloves, peeled, finely chopped
1 teaspoon cumin seeds
3/4 tsp. salt or to taste
1/4 tsp. freshly ground pepper
3 tbsp. lemon juice
Preparation:
1. Heat olive oil in a saucepan, add coarsely chopped garlic and cumin seeds. Fry for 1-2 minutes. and leave for half an hour so that the oil absorbs the aromas of garlic and cumin. Remove spices from oil.
2. Grind the garlic in a mortar into a paste. Whisk the oil with the remaining dressing ingredients.
Salad dressing No. 2
Ingredients:
2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
6 tbsp. olive oil
1 tsp mustard (preferably Dijon)
salt, black pepper
Preparation:
Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes.
Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.
Salad dressing No. 3
Ingredients:
3 tbsp. balsamic vinegar
2-3 tbsp. sesame oil
1 tbsp. l. soy sauce
1 tsp. salt
1 tsp. Sahara
Preparation:
Mix all ingredients.
Salad dressing No. 4
French dressing with balsamic vinegar (Balsamic Vinaigrette)
Ingredients:
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can substitute red onion), finely chopped
1 tbsp. honey
1.5 tsp. spicy grain mustard
1-1.5 tsp. fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp. lemon juice
Preparation:
Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days.
Salad dressing No. 5
Ingredients:
100 g Dijon mustard
300 g olive oil
110 g orange juice
20 g sugar
3 g salt
Preparation:
1. Add salt, sugar, mustard to the squeezed orange juice, mix everything.
2. Then gradually add vegetable oil, constantly whisking the mixture with a blender until smooth.
Salad dressing No. 6
Ingredients:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 tsp. dried dill
1 clove garlic, minced
1/8 teaspoon dry mustard
Salt and pepper to taste
Preparation:
In a blender, mix oil, vinegar, sugar, dill, garlic, dry mustard. Mix until smooth. Add salt and pepper to taste. Cover and refrigerate.
Salad dressing No. 7
Ingredients:
1 cup olive oil
1/2 cup apple cider vinegar
3 tablespoons chopped fresh basil (it's important to use fresh)
2 cloves garlic, minced
Preparation:
In a bowl, whisk together olive oil, apple cider vinegar, basil and garlic. Refrigerate.
Salad dressing No. 8
Ingredients:
1 carrot, fresh, small, peeled and chopped
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon hot mustard
1 tablespoon fresh ginger root, grated
Preparation:
Mix all ingredients in a blender or processor until smooth.
Salad dressing No. 9
Ingredients:
1/2 teaspoon dry mustard
1/4 teaspoon white pepper, ground
1 teaspoon tomato paste
7 tbsp olive oil
1/3 cup red or white wine vinegar
2 teaspoons water
1/2 tsp. fresh chopped onion
Preparation:
Salad dressing No. 10
Ingredients:
3/4 cup olive oil
3/4 cup balsamic vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
2 teaspoons Dijon mustard
Salt and pepper to taste
Preparation:
Place all ingredients in a container with a tight-fitting lid, mix, shake and use for salad dressing.
A survey conducted by nutritionists left them somewhat confused. Every tenth of the girls surveyed prefer to eat salads without any dressing. Meanwhile, it is precisely this that gives the dish its exquisite taste. In our article we will tell you about delicious and, importantly, low-calorie dressings.
Salad dressings. A little history
The long and colorful history of salad dressings dates back to ancient times. More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving.
In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.
Salad dressings can be divided into two types. The first, most popular for green and vegetable salads, is dressings based on a mixture of vegetable oil and vinegar, for example, vinaigrette dressing.
The second includes all thick dressings such as mayonnaise, cream, sour cream, yogurt and buttermilk dressings. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, and boiled “winter” vegetables.
Which salad dressing should Slim Girl choose?
Salad dressing - vegetable oil
Salad dressing - sour cream, yogurt, kefir
Sour cream (yogurt, kefir) is good because in addition to fats it contains bifidobacteria, which help digest coarse fiber. This means that by seasoning your salad with a fermented milk product, you can avoid unpleasant bloating and gurgling in your stomach!
Salad dressing - vinegar, lemon juice
One of the most commonly used vinegars when making salad dressings is wine vinegar. Although you can always replace it with lemon juice.
White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar pairs well with mild oils, such as sunflower oil.
Especially long-aged red wine vinegar contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.
Vinegar based salad dressing
Ingredients:
- 2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
- 6 tbsp. olive oil
- 1 tsp mustard (preferably Dijon)
- salt, black pepper
Preparation:
Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes. Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.
Lemon salad dressing
Ingredients:
- 100 g vegetable oil
- juice of 2 lemons
- 1 head of crushed garlic
- 1 tbsp. l. mustard powder.
Preparation:
Beat everything in a mixer.
Homemade mayonnaise. Recipe
But mayonnaise, so beloved by us, does not bring any benefit. Only extra calories and flavorings that stimulate the appetite. Either way - homemade mayonnaise.
The easiest way is to prepare mayonnaise in a blender. This method makes it possible to prepare a very tender and airy mayonnaise, which is perfect as a salad dressing.
Ingredients:
- 1 large egg
- 1 ¼ cups olive oil
- 1 tsp dry mustard
- 1 tsp. Sahara
- 1 tsp salt
- ¼ tsp. white pepper
- 1 - 2 tsp. lemon juice
Preparation :
All ingredients must be at room temperature. Break the egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then pour in another half cup of oil and lemon juice in a thin stream and continue whisking for about another minute. With the remaining half cup of butter, begin adding one tablespoon at a time, whisking constantly until the mixture thickens.
Mustard salad dressing
Ingredients:
- mustard flour 2 tbsp. spoons
- wine or apple cider vinegar 1 tbsp. spoon
- brown sugar 1 teaspoon
- piece of black pepper
Preparation:
Mix all the ingredients with water in a Pyrex container and stir until you get a smooth dough. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from the boiling water. Homemade mustard can be stored for a very long time.
Curd salad dressing
Ingredients:
- cottage cheese 100 g
- milk 1 glass
- sugar
- cumin or mustard
Cooking method:
- Grind the cottage cheese with a wooden spoon.
- Rub the grainy cottage cheese through a sieve or grind it through a meat grinder, season with spices, add milk, and grind into a homogeneous sour cream mass.
- Dilute dry cottage cheese with more milk, and fatty cottage cheese with less milk.
Garlic salad dressing
Ingredients:
- vinegar 3% 100 g
- vegetable oil 100 g
- mustard 10 g
- sugar 10 g
- garlic 3 cloves
- salt and ground black pepper to taste
Cooking method:
Finely chopped garlic is ground with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass.
Parsley salad dressing
Ingredients:
- 125 g mayonnaise
- 10 g fresh parsley leaves
- 60 ml sour cream
- 1 tbsp. l. red wine vinegar
- 1 tsp. anchovy paste
- 1/4 tsp. ground black pepper
Cooking method:
Mix all ingredients in a mixer until smooth, scraping down the sides as needed.
Italian sauce
Ingredients:
- 100 ml homemade mayonnaise
- 2-3 tbsp. l. wine vinegar
- 2 tbsp. l. low-fat sour cream and vegetable oil
- dried oregano (1 tsp), 1 clove garlic (chopped)
- herbs and salt
Cooking method:
Mix all ingredients until smooth in a blender.
Salad dressing for meat eaters
Ingredients:
- low-fat kefir (100 ml)
- 50 g homemade mayonnaise
- 1 tbsp. red wine vinegar
- clove of garlic (can be replaced with garlic powder)
- a pinch of salt
- parsley, dill and green onions
Cooking method:
Mix all ingredients well with a whisk. You can also marinate meat in this sauce for grilling over coals.
Dandelion salad dressing
This is an incredibly tasty and very light dressing.
Ingredients:
- 10 dandelion flowers
- 2-3 cloves of garlic
- 20-30 g butter
- 2 dandelion leaves
- 1 tsp. mustard (you can use Dijon).
Cooking method:
Soak dandelion leaves and flowers in cold water for a few minutes, rinse and chop together with garlic (use a blender or meat grinder). Add the remaining ingredients to the resulting mass and mix well. The sauce goes well with vegetable dishes and salads.
Greek salad dressing Tzatziki
Served with meat dishes.
Ingredients:
- 300 ml yogurt
- 3 tbsp. l. olive oil
- 1 fresh cucumber
- 2-3 cloves of garlic
- 2 tbsp. l. white wine vinegar
Cooking method:
Peel the cucumber and grate on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.
Spicy sauce
This complex and enchanting recipe will be appreciated by real gourmets!
You will need:
- 50 ml soy sauce;
- 35 ml sesame oil;
- 200 ml lemon juice;
- 30 ml balsamic vinegar;
- 200 g ginger root;
- 20 g garlic;
- 90 ml olive oil;
- 20 g chili pepper.
Preparation: Peel the garlic and ginger and pass through a fine grater, then remove the seeds from the pepper and pass through too. Place the ingredients in a bowl, add oils, sauce and squeezed juice. Mix. Finally, add vinegar and stir again.
Honey mustard dressing
You will need:
- 1 spoon of sugar;
- 120 ml vinegar;
- 240 g homemade mayonnaise;
- a spoonful of finely chopped onion;
- a spoonful of mustard;
- 170 g honey;
- ¼ spoon of salt and ground pepper;
- 1 spoon of chopped parsley;
- 120 ml vegetable oil.
Preparation: mix mayonnaise and vinegar with mustard, add honey, sugar, pepper, onion, salt and chopped parsley. While stirring continuously, pour in the oil in a thin stream. The mass should become homogeneous.
Orange dressing
You will need:
- 2 spoons of honey;
- 60 ml orange juice;
- 3 tablespoons of wine vinegar (red);
- 1 spoon of olive oil;
- 1.5 spoons of Dijon mustard.
Preparation: mix the products in a jar with a closed lid. Shake thoroughly and place in the refrigerator to brew. Shake again before use.
Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule that you must always remember is to use only freshly prepared sauce!
The deep inhabitants confidently and cheerfully settled into our menu. But we still don’t have enough culture for preparing them. Having come up with or read about some wonderful salad, people, without hesitation, generously pour mayonnaise on it. And often they spoil the whole taste! It’s not for nothing that peoples who have been eating the gifts of the oceans for a long time have come up with a variety of dressings for seafood salads. It is thanks to them that the taste of the main component is not obscured, but emphasized. Of course, there are sauces that take a long time and are difficult to prepare - it’s not for nothing that the best restaurants even have a separate “position”: a master chef for sauces. But there are also completely simple dressings that even a child can make - and how your dish will benefit from it!
French sauce
Most often, salads are prepared with a dressing made from oil, which is usually olive oil, preferably cold-pressed. However, only oil is boring. The French, as a dressing for seafood salads, mix it (a glass) with a third of a glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four crushed cloves of garlic, two spoons of hot mustard, salt and pepper. And for non-spicy lovers, they advise replacing the wine, grating a grated shallot and half a red onion into the sauce and pouring in a spoonful of honey. The seafood salad dressing will have a very mild and elegant flavor. Don’t think that it will be cloying because of the honey - the sweetness is neutralized by the vinegar.
Zesty lime
Lemon juice is very often added to salad dressing sauces. But cooking loves open-mindedness: this one uses lime. The zest is removed from it and the juice is squeezed out; a piece of ginger is finely grated; three spoons of honey dissolve in an incomplete glass of water. All components are mixed with a third of a glass of olive oil and brought to homogeneity over low heat. Don't let the sauce boil! When it cools down, it can be used for its intended purpose.
Spanish green sauce "Salsa verde fria"
The Spaniards have their own favorite salad dressing with shrimp (and its other “relatives”). It requires capers; in their absence, pickled cucumber will do. It is rubbed together with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are finely chopped, all components are poured with the juice of one lemon and half a glass of Salt, pepper - and after a third of an hour this version of salad dressing without mayonnaise is ready to fulfill its role. If you want more smoothness, you can run the solid ingredients through a food processor or blender.
Fragrant herbs
For some recipes, seafood salad dressings and oil are optional. If you like aromatic dishes, put onions, cilantro, dill, basil in the blender - in equal quantities - and a little (or a lot, if you like) garlic. It is better to season the mixture with sea salt. Already in a homogeneous state, add five tablespoons of soy sauce to the dressing (per glass of herbal puree) - and your salad will please everyone.
Tuna dressing
We're mainly looking at salad dressings without mayonnaise. But if you really like it, build it with your own hands. And with pleasant additions! Break an egg into a deep bowl, pour in the juice of half a lemon and a spoonful of strong mustard, take a mixer and begin beating with the gradual addition of half a liter of vegetable oil. Ideally it should be olive; You can take a mixture with sunflower. When it starts to thicken, add a jar. If it gets a little thick, you can add a little water. An ideal dressing for seafood salads!
Caviar sauce
Preparation of salad dressing according to this recipe involves the use of low-fat sour cream or natural yogurt. You can, of course, use mayonnaise, but it will “overwhelm” the original taste of the sauce. In a blender, a bunch of dill with parsley, two garlic cloves and three heaped spoons of red caviar are brought to a mushy state. In a bowl, combine a glass of mild ketchup (without a strong taste or smell; you can just take tomato paste), half a glass of yogurt (sour cream) and the resulting paste. Mix with a mixer until smooth and add to the salad.
Cream sauce
It is most appropriate as a dressing for salad with shrimp. Two tablespoons of white wine are poured into a small frying pan. When the drink is heated, add a glass of heavy cream, four crushed cloves of garlic, pepper and salt and a full spoon of chopped herbs. While stirring, without boiling, the sauce is heated for about five minutes, then cooled and poured into a dish just before serving.
Tomato sauce
For it, first frying is done from onions and carrots - both of them must be chopped extremely finely. After about five minutes, add a spoonful of flour and the same amount of tomato paste. After a couple of minutes of intensive stirring, a glass of fish broth is poured in. After ten minutes of simmering, the dressing will thicken noticeably. A piece is placed in it. When it melts, the sauce is poured into a blender, a little greenery is put in there, and the mass is carefully broken through.
Orange sauce
Orange citrus is simply wonderful as an ingredient in seafood salad dressing. Juice is squeezed out of one large orange, into which chopped pickled cucumber, a clove of garlic and a couple of sprigs of dill are added. Mix two tablespoons of mayonnaise and one tablespoon of vegetable oil into the mixture. When it becomes smooth, you can season the salad.
Spicy Orange Sauce
And now a recipe for salad dressing without mayonnaise and again with citrus fruits. The juice is now squeezed out of two oranges, the zest is erased from the lemon, both components are combined, three spoons of dry white wine and a spoon of horseradish are poured in. Before using, taste the sauce and season it with the right amount of salt and sugar.
Avocado sauce
This vegetable can easily be used as a dressing for seafood salads: it greatly enhances their taste. The simplest sauce is made like this: two peeled avocados are coarsely chopped, poured with lemon juice and pureed with two garlic slices in a blender. Then the mass is mixed with a glass of natural unsweetened yogurt and seasoned with pepper and salt. You can add other seasonings, but be very careful not to make the flavor of the dressing too strong.
Salsa
The famous sauce is also prepared with avocado. Place slices of tomato, halves of bell pepper, onion, one avocado plus chili pepper and garlic clove into a blender bowl. When the mass reaches homogeneity, interfere with it
Teriyaki
The Japanese know exactly which seafood salad dressings are most suitable! Of course, you will need quite exotic components, but they are not difficult to buy. In a bowl, combine half a glass of soy sauce, a tablespoon of brown sugar and fifty milliliters each of mirin and sake. The container is placed on low heat and heated to a slow boil. Cook the teriyaki until it becomes syrupy thick, and pour it over the salad when it has cooled down.
Grape sauce
The berries are taken green and pitted, two hundred grams. Sweet or sour - you will already find out from your own experience - who likes what. The chopped onion is fried in ghee. When it becomes transparent, add half a glass of broth. After boiling, add the grapes (to make it easier to “give themselves away”, you can mash the berries). Mix two tablespoons of flour in half a glass of milk until all the lumps dissolve. The mixture is poured into the sauce, which will cook for about ten minutes. If grape skins bother you, you can strain it before pouring.
Tangerine sauce
The use of oranges for a variety of dressings can be called almost habitual, but tangerines... However, rest assured, they fit perfectly into seafood salad dressings. Three tangerines are peeled, including removing seeds, divided into slices and passed through a blender. Then you will have to wipe the mass from the skin, pour a spoonful of cream into it and add the mashed yolk of a hard-boiled egg. The sauce is mixed, a partial glass of olive oil is poured into it. The filling is seasoned with a spoonful of curry, a large spoonful of crushed almonds and, if you like, salt and pepper. We've told you about a variety of delicious salad dressings, but this one is a winner!
Loading...