The vegetable winter salad, beloved by everyone, will make the original salad dressing more delicious and interesting. You can fill such an appetizer not only with vegetable oil. Experienced chefs prepare sauces for her with mustard, tomato paste, vinegar and other ingredients.

Classic mustard vinaigrette dressing

Ingredients:

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

Cooking:

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

This classic sauce recipe is suitable for vinaigrette, prepared according to any recipe.

Add garlic to the main recipe

Ingredients:

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

Cooking:

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

Cool the dressing and use for freshly made vinaigrette.

With tomato paste

Ingredients:

  • 3 dessert spoons of any vegetable oil;
  • as much thick tomato paste;
  • 1.5 dessert spoons of spicy mustard;
  • 4 dessert spoons of boiled water;
  • salt and sugar.

Cooking:

  1. First, send vegetable oil and tomato paste to the blender bowl. Kill the ingredients until smooth. This will be the basis for future refueling.
  2. Add mild mustard to it, pour boiled water and again interrupt the components until smooth.
  3. Salt the dressing. To taste, add granulated sugar to it.

This salad dressing vinaigrette goes well with appetizer options, in which added pickles and no sauerkraut.

Dressing for vinaigrette a la "Pesto"

Ingredients:

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

Cooking:

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

Cool the sauce well before adding it to the salad.

With mustard and vinegar

Ingredients:

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

Cooking:

  1. Pour apple cider vinegar into sour cream and add spicy mustard. The amount of the latter can be reduced to your own taste.
  2. Mix the components well.
  3. Add powdered sugar and salt to the sauce to taste.
  4. Let the mixture brew for at least 10 minutes. It is advisable to clean it in the refrigerator.

Vinaigrette dressing with mustard and vinegar is combined with any salad option. To taste, you can also add various crushed nuts to it. For example, walnuts or cedar.

Recipe from Laserson

Ingredients:

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

Cooking:

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

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

Vinaigrette dressing with balsamic vinegar

Ingredients:

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

Cooking:

  1. Such a delicious dressing for vinaigrette is prepared quickly and easily. First of all, you need to grind the boiled egg yolks with a fork, then immediately add salt and ground pepper to them.
  2. Mix corn oil with balsamic vinegar and pour the resulting mixture in a thin stream into the base for the sauce.
  3. Grind all the ingredients well and add lemon juice.

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

French cooked

Ingredients:

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

Cooking:

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

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

Any cooked sauce must be well cooled before being added to the salad.

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

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