You will be surprised, but even if you replace the usual mayonnaise or vegetable oil in the most ordinary vegetable salad with a special salad dressing (sauce), the dish will sparkle with completely different colors, become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and made from improvised salad dressings, as well as exotic, but very tasty!

All-purpose salad dressing

Products
100 ml lemon juice
400 ml vegetable oil (to your taste, I like corn oil)
1 tbsp. Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce

The proportions of the ingredients in the salad dressing are approximate; I made all the measurements along the way, so don’t be afraid to change or adjust anything to suit your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating the base, it’s for taste.
Throw it into the blender, whack-whack, you're done!
Don't have a blender? Garlic through a press, all into a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce when roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes sprinkled with it will be good in the oven. Chicken or fish - everything takes on an ennobled appearance and taste.
So, if I don't have time for anything else, I feel free to take the bottle of this sauce out of the refrigerator, drizzle it on what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have this dressing in the refrigerator, and I prepare a lot of it at once (reduce the number of ingredients if you don’t need as many). In a closed glass container, vinaigrette salad dressing can be stored for several weeks without losing its taste. You just need to shake it periodically, because... the emulsion breaks down over time.

Sesame dressing- for me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads and also add it to boiled potatoes. The dishes are very aromatic.

Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp.
White sugar - 1/8 tsp.
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp.
Sesame seeds (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper

Place all ingredients in a small deep bowl and whisk well.

If you use this dressing for leaf salad, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.

Spicy dressing for vegetable salads- You can make an unusual salad from the most ordinary vegetables. All you need is the “secret ingredient” - the original salad dressing.

Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 teaspoons
Cumin - 1.5-2 teaspoons
Salt - 0.5 teaspoon
Vegetable oil (preferably olive) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Beat thoroughly with a fork.
Chop the parsley.
Add herbs to the sauce and stir. Leave for 10 minutes.
The dressing is great for vegetable and mushroom salads.

Gas station "In Kamchatka"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and sour cream yolks.

Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste

Whisk the sour cream with the yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.

Sour cream dressing with lemon- suitable for vegetable and fruit salads

Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch

Remove the yolk from a boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and stir thoroughly.
Squeeze the juice from half a lemon.
Add lemon juice, sour cream, and salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.

Yogurt and herb dressing- This green yogurt dressing can be used to dress salads or serve with ready-made main courses.

Products

Mustard - 2 tsp.
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Fresh tarragon (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp.
Salt and ground black pepper

Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and herbs dressing into a saucepan.

Salad dressing- This yogurt salad dressing has a delicate structure and excellent aroma. This dressing can be used to flavor any salads.

Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp.
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp.
Salt and ground black pepper

Place all ingredients in a food processor, add salt and pepper. Mix on medium speed until smooth.

Yogurt Salad Dressing with Green Onions m - think about how to replace mayonnaise in a salad? Try the yogurt dressing!

Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp.
Ground pepper - 0.25 tsp.

Place yogurt in a bowl.
Squeeze lemon juice and add mayonnaise.
Salt and pepper to taste.
Chop green onions. Mix everything thoroughly.

Salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash the dishes!

Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife

Place everything in a bottle, cap it and shake until the contents turn into a homogeneous mass.

Mayonnaise salad dressing- this salad dressing will give your dish a slight hint of sourness.

Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp.
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.

Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly whisk salad dressing.
Mayonnaise salad dressing is ready. You can prepare a salad.

Garlic dressing for vegetable salads- Vegetable salads can be dressed with this dressing, and you can also pour over herring before serving.

Products
Olive oil - 1/2 cup

Garlic (minced) - 1-2 cloves
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and black pepper

Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).

Raspberry vinegar- I needed raspberry vinegar for another tasty treat. I was tired of rushing around the shops in search of this rarity and decided that if preparing raspberry vinegar is not difficult, it’s easier to make it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .

Products
Fresh raspberries - 200 g
Granulated sugar - 1 tbsp. l.
Table vinegar - 500 mg

Sort 100 g of raspberries.
Add granulated sugar.
Mash the raspberries and sugar with a fork...
and transfer to a jar.
Heat the vinegar a little and pour it over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.

Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.

Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp.
Sugar - 1/2 tsp.
Salt and ground black pepper

Place all ingredients in a deep bowl and lightly whisk. Add salt or pepper if necessary.
Use the vinaigrette immediately or pour into an airtight container and refrigerate. This dressing can be stored refrigerated for up to 3 days. Shake the sauce container well before use.

Flavored Olive Oil- The first time I tried flavored olive oil was at a pizzeria. It was supposed to be poured onto pizza for heat and spice. I was still surprised: “Well, why didn’t I think of doing this myself?” I suggest you try it!

Products
Hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil

1. Wash all ingredients and dry well, otherwise the oil will become moldy.
Dry, uncrushed seasonings and pepper will also work.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Leave for at least 1 month. Of course, the longer it sits, the better.
You can use flavored olive oil for salad dressing, pizza or bruschetta. For meat and fish.

Healthy dressing for sweet salads- to prepare this salad dressing you only need lemon, honey and cinnamon. And, of course, a good mood!

Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 teaspoons

Cut the lemon and squeeze the juice out of one half. Add honey.
Mix thoroughly and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, and bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.

French Vinaigrette- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it goes great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.

Products
Wine vinegar (balsamic vinegar or lemon juice) – 1/4 cup
Mustard (Dijon) – 1 tbsp. l.
Coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil – 3/4 cup
*
If desired, add any of the following ingredients to the main sauce:
Pressed garlic – 1/2 clove
Green onions, chopped – 1/4 cup
Cheese – 1/4 cup grated Parmesan (if there is lemon juice in the sauce)
or 1/2 cup crumbled blue cheese
Fresh herbs (thyme, parsley, tarragon), chopped - 2 tbsp. l.

In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly add the olive oil and whisk the mixture for a few minutes until emulsified. (You can combine the ingredients in a blender, or by shaking them in a sealed jar.)
Store the Vinaigrette in an airtight container in the refrigerator for up to 2 weeks. Shake well before use.

Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup

In a small bowl, combine vinegar, mustard, salt and pepper and whisk well.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes a total of 3/4 cup sauce.
Pour vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and place in the refrigerator (classic vinaigrette sauce can be stored in the cold for up to 3 days).

Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste

Place table mustard and raw egg yolks in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as mayonnaise sauce, then dilute with vinegar and strain.

Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
granulated sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife

Place the raw yolks in a saucepan, add mustard, sugar, pepper, salt and grind it all well until a homogeneous mass is formed.
Then pour in the cooled vegetable oil in a stream, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.

Oil-vinegar dressing

Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
finely chopped greens 3 tbsp. spoons
ground pepper to taste
salt to taste

Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour boiling water over the greens and drain the liquid immediately. Place the steamed greens in a mixture of vinegar and oil and mix thoroughly.

Mustard dressing

Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g

Place mustard and raw egg yolks in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then pour in the vinegar, add the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become milder.

Salad dressing with sour cream

Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups

Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end add 3/4 cup sour cream.

French gravy

For 4-6 servings you will need:
- 125 ml vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice,
- 2 chopped tomatoes,
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any chopped fresh herb or seeds, such as cumin.
Place all ingredients in a bowl or screw top jar and mix or shake until combined.

Salad dressing- an excellent dressing option for salads made from vegetables, meat or potatoes.

Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp.
Mustard powder - 1/4 tsp.
Hot sauce (like Tabasco) - 3 drops

Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulse until smooth.
Pour the sauce into a pitcher or glass jar, seal tightly and place the salad dressing in the refrigerator.
The salad dressing can be refrigerated for up to three days.

Walnut-garlic dressing

Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.

Grind the peeled nut kernels in a porcelain mortar, add chopped garlic, and grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and thoroughly grind this mass in an enamel bowl, gradually adding vegetable oil. When the mixture thickens, add lemon juice or grape vinegar and mix again.

Refueling “Warsaw style”

Products
sour cream 0.5 cups
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste

Whisk the sour cream with the eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir

Garlic sauce with herbs- excellent garlic sauce will decorate and enliven meat and fish dishes.

Products
Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste

Peel and crush the garlic in a garlic press.
Wash and finely chop the greens.
Add mayonnaise and mix everything thoroughly.

Vinegar infused with lemongrass, ginger and garlic- this aromatic vinegar will complement vegetable salads well and is perfect for meat marinades

Products
Lemon grass - 2 stems
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 glass

Wash and dry the lemon grass. Finely chop. Cut the garlic cloves into halves.
Place lemon grass, garlic and ginger in a glass container.
Heat vinegar in a saucepan over medium heat until boiling. Remove from heat, cool to room temperature, and pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use after at least 2 weeks.

Salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing as a sauce for main courses.

Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp.
Freshly ground black pepper to taste

In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree to a paste. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for no more than three days.

Salad dressing

Prepare salad dressing from mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, pour over the salad and serve immediately.

Dressing with herbs and lemon juice

Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley 20 g
sugar to taste
ground black pepper to taste

The vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.

Salad dressing

Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Carefully change vinegar, olive, corn or sunflower oil and pour in the prepared mixture, mix again

Refueling

Products
walnut 0.25 cup
or pine nut 0.25 cup
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups

Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped 1 small clove garlic 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 1/4 - 2/3 glasses of water.

Wild West Salad Dressing
in a plastic container mix 1/2 cup kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little Tabasco sauce, 1 crushed clove of garlic and 1 tablespoon chopped cilantro. Close the container tightly with the lid and shake well

Hippie Salad Dressing
Blend 1/2 cup grated carrots, 2 tbsp Japanese rice wine, 2 tbsp wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450 g soft tofu, 1 minced small clove of garlic.

Asian Citrus Salad Dressing
mix 2 tablespoons peanut oil, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard

Tahini Salad Dressing
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tbsp of honey. Salt to taste

Old Ranch Salad Dressing
mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small clove of garlic, 1 tablespoon finely chopped herbs (basil, parsley, cilantro, thyme), 1/2 teaspoon mustard and a pinch Chile

MORE REFILLINGS:
1) I buy an avocado and wait until it ripens. I don’t take stone ones, I take round ones with the hint that they will soften someday. I wrap it in a bag with an apple or banana so that it gets ready faster. This is the most whole fatty product, in a blender I add water and garlic or salt and water, or just a drop of soy sauce and again water, I get a decent amount of sauce. If you plan to eat the salad not immediately, then add lemon juice - otherwise the avocado sauce will darken on the surface.

2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also great.
I pour this dressing over grated root vegetables or salad greens, such as spinach. I add banana slices or a couple of dried fruits - for a sweet tooth -)

3) thick and sweet dressing made from banana, ground pure, or with a spoon of lemon juice or spices, from curry and chili to cinnamon and cardamom. When eating separately, it is better to add sweets to greens and vegetables, not protein foods.

4). with beets it’s just classy and looks very beautiful.. winter -))

5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it’s very tasty, although simple.. but the yolks contain lecithin, I think it’s good.

6) rather not about the dressing, but about the salad itself: I’ve made it a rule to have vegetable salads to maintain my figure, but I’m still too lazy to cut carrots, beets and zucchini, of course - for me, a cool option is to grind fresh cauliflower in a food processor - it turns out " rice" in 30 seconds, and it’s already very tasty to season it with any thick natural sauce from this list

Examples of delicious combinations:

Sauce of crushed orange with coriander powder and black pepper (for example, with grated beets, beets and prunes/dried persimmons)
- sauce from ground persimmon or banana: for the hot side - with chili, for the spicy side - with curry and ginger, for the sweet side - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- a hearty sauce made from avocado, crushed with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt and pepper to taste
Grate 2 small beets, finely chop 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time the beets will soften, as if boiled, and soak
*kelp or wakame seaweed are quite appropriate in this salad, both options are great to always have on hand - they are stored for a long time, rich in iodine and other microelements

The most satisfying sauce made from nut butter or soaked nuts: Almond or cashew paste is ground with water, soy sauce, a splash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew paste with lemon juice, mustard and nutmeg nut will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).

The most delicate sauces will be made with cashew paste, the healthiest are probably with almond paste, because, among other things, almonds are one of nature’s best sources of calcium and a good source of many other micro- and macro-elements and fats that are needed to it was satisfying - in natural concentration.

Almond paste + water + cinnamon and salt + optional, baked pumpkin until soft (for example, on boiled broccoli or green beans) - TERRIBLY TASTY
- dressing of cashew paste with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- dressing made from almond paste with garlic and soy sauce (on cauliflower ground to a couscous state, with olives, apple slices, wakame seaweed soaked for 5 minutes // dressing from almond paste perfectly softens the spiciness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- dressing made from cashew paste with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I tried it too - an indescribably cool combination!)

*so that you don’t say that I’m talking about rare ingredients here, nut butter can now be found in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices until it becomes a sauce, but for me it’s already too dreary -))

Pine pesto: grind pine nuts without soaking with basil, water and garlic (you will get “pesto”, which is usually used to season zucchini, grated lengthwise “under pasta”)

Grind sunflower seeds or cashew paste with water, a small amount of dry mustard and lemon juice (in a salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)

Flax sauce (first grind a tablespoon of flax into powder, add 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again

Sauce for the tropics: from young coconut (the less liquid, the closer to “yogurt”), ground with lemon juice, chili pepper... why not pineapple or mango (in small quantities - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing will work, on the contrary, as a base for a stew with crispy salad greens, sprouts, bell peppers (while I was in Russia, this part seemed like.. “well, well..” But in two weeks in Thailand this topic became a whole world of discoveries)

Coconut dressing for the middle zone: the pulp of a ripe coconut (any hypermarket, choose coconuts that have all the “eyes” on the top of the head are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water until thick yogurt, cinnamon, cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese.. you can sour this sauce like yogurt by adding a spoonful of sour milk and holding warm)

Warm sauce from boiled broccoli or green beans: IT TURNED OUT JUST SUPER! Boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, and a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into a delicate pate for pancakes or bread, and in dietary reading, this pate is great for stuffing bell peppers or wrapping salad greens into rolls.

Pesto sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a healthier analogue like Bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)

Warm sauce from ground baked eggplant (the eggplant is baked whole in a toaster until soft, after which it is ground without the skin. Very tasty with fresh or lightly baked tomatoes, garlic and chopped parsley, boiled rice)

Raw poultry yolks (sounds unusual to say the least - but actually tastes good with greens and tomatoes, for example, and the yolks are a good source of B12 and whole, unprocessed fats)

Correctly selected salad dressing makes the dish absolutely unique in taste, giving it new harmonious notes and pleasant aromas. Once you replace traditional mayonnaise or sunflower oil with an original dressing, which will make the food even more delicious, you will receive enthusiastic praise from your guests: no worse than the chefs!

Sauces for dressing salads

Culinary experts know varioussalad dressings, which are able to decorate any dish with their appearance, rich aroma and taste. Thick or thin, colored or transparent – ​​salad sauces give all ingredients a new flavor. To make them, a base is taken - mayonnaise, sour cream, yogurt. You can take different types of oils - olive, sunflower, corn or flaxseed. To add aroma, use herbs and spices, and for color, use vegetables, fresh or fried.

With mayonnaise

The most popular is consideredmayonnaise-based salad dressing, because this component is familiar to everyone and is common for use in every home. Taking mayonnaise as a basis and mixing it with anchovies, capers, olives or olives, you can get an interesting variation of the usual composition such as tartar. By mixing the base with tomatoes, herbs and onions, you get an addition to meat salads that will no longer be dry.

Without mayonnaise

Considered low-caloriesalad sauces without mayonnaise. For them, they take the usual oils, mixing them with aromatic seasonings. For fish, sunflower oil with dried paprika is suitable, for meat - olive oil with cilantro and dill seeds, and for poultry - corn oil with white pepper and nutmeg. You can also mix the base with mustard or garlic to get a spicy dressing that is universal.

Dietary

It is worth considering separatelydietary salad dressings, which will not harm your figure, but will make the snack more palatable. For those losing weight, it is optimal to season food with low-fat sour cream with herbs, soy sauce, natural yogurt with green onions. It is good to diversify fish options with a mixture of lemon juice with balsamic vinegar, soy sauce or tomato paste with added oil.

Salad sauce recipes

Every cook can easily findsalad dressing recipesonline. A step-by-step recipe with photos will make cooking easier, teach you how to properly chop ingredients and mix them in a certain proportion. Ideas on how to prepare salad dressings involve the use of different products: for Caesar it will be garlic, mustard and lemon juice with anchovies, and for Greek it will be balsamic vinegar and Provençal herbs.

• Number of servings: 5 persons.
• Calorie content of the dish: 539 kcal.
• Purpose: for a snack.
• Cuisine: Italian.

The most famous iscaesar salad sauce, which consists of chicken breast, lettuce, wheat croutons and cherry tomatoes. In this case, it will bring together all the components, highlight all the tastes and the harmony of their combination. Dressing balances the dryness of the chicken and enriches the taste of crispy croutons and green salad leaves.

Ingredients:

• mayonnaise – 120 ml;
• kimchi – 10 g;
• olive oil – 35 ml;
• garlic – 1 clove;
• sugar – 5 g;
• chili pepper - a pinch;
• Provençal herbs – 1 g;
• lemon juice – 15 ml;
• mustard – 20 ml.

Cooking method:

1. Mix all ingredients.
2. Beat with a blender until smooth.

Greek

• Cooking time: 5 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 68 kcal.
• Purpose: for a snack.
• Cuisine: Greek.
• Difficulty of preparation: easy.

The second most popular after Caesar isGreek salad dressing, consisting of ripe vegetables, feta and olives. The original dressing will highlight the freshness of cucumbers and tomatoes, the crunch of bell peppers and pickled onions. The piquant taste, saturated with the spicy aroma of spices, will make the food more appetizing. Balsamic vinegar in the composition will give the components a specific pungency.

Ingredients:

• olive oil – 150 ml;
• balsamic vinegar – 50 ml;
• Provençal herbs – 3 g.

Cooking method:

1. Mix all products.

• Number of servings: 5 persons.
• Calorie content of the dish: 227 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

It turns out tasty and dietaryhoney mustard salad dressing, which can be used in vegetable, meat and fish recipes. The taste of the dressing will emphasize the freshness and softness of meat, smoked meats or chicken, highlighting them and giving them a new flavor. It is good to prepare honey dressing to diversify the taste of vegetable salads with Chinese or white cabbage, eggplant, and red beans.

Ingredients:

• Dijon mustard – 120 ml;
• honey – 160 ml;
• soy sauce – 40 ml;
• onion – 1 pc.;
• ginger – 20 g.

Cooking method:

1. Cut the onion into pieces, and mince together with the ginger twice through a meat grinder.
2. Mix all ingredients thoroughly.

For vegetable salad

• Cooking time: 5 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 249 kcal.
• Purpose: for a snack.
• Cuisine: French.
• Difficulty of preparation: easy.

How to cook vegetable salad sauceat home to perfectly highlight the taste of all components? A version of tartar, which with its combination of pickles, green onions and mayonnaise will give the food Provençal notes. Dressing is suitable for any food, making it more satisfying and appetizing. Fresh or dried tarragon and tarragon, and natural mustard will add piquancy to the dressing.

Ingredients:

• pickled cucumbers – 25 g;
• mayonnaise – 30 ml;
• green onions – 10 g;
• parsley – 10 g;
• lemon juice – 40 ml;
• mustard – 20 ml;
• tarragon - a pinch;
• tarragon - a pinch;
• Worcestershire sauce – 5 ml.

Cooking method:

1. Grind cucumbers and herbs.
2. Mix all ingredients, add salt and pepper, leave in the refrigerator for 1 hour covered with film.

For fruity

• Number of servings: 5 persons.
• Calorie content of the dish: 45 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

It's hard to choose fruit salad sauce, which would fit universal components. This recipe will tell you how to prepare a dressing to highlight the taste of snacks with bananas, apples or strawberries. Its islandy-sour taste balances the sweetness of the fruit and gives it a new flavor. This option is suitable even for those losing weight, because it is low-calorie, and the ginger included in the composition additionally burns fat.

Ingredients:

• lemon – 1 pc.;
• orange – 1 pc.;
• ground ginger – 10 g.

Cooking method:

1. Squeeze the juice from the whole orange and half a lemon.
2. Remove the zest from the second lemon half.
3. Mix all products, season with cane sugar if desired.

Mustard

• Cooking time: 5 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 558 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Universal mustard sauceSuitable for dressing any salads. It’s good to season the squid-crab version with it to highlight the taste of seafood. This dressing goes well with smoked chicken, ham and boiled potatoes - the spicy spiciness will make the food more appetizing. You can use the dressing for vegetable dishes with cherry tomatoes, fresh cucumbers, and bell peppers.

Ingredients:

• powdered sugar – 30 g;
• mustard – 30 ml;
• vegetable oil - a glass;
• vinegar - ½ cup;
• garlic - clove.

Cooking method:

1. Mix the ingredients, add salt and pepper.
2. Beat with a blender until smooth.

Coleslaw Sauce

• Cooking time: 10 minutes.
• Calorie content of the dish: 498 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Unusual coleslaw dressingwill emphasize the full value of this vegetable, give it a new sound and highlight a pleasant crunch. The lemon juice and olive oil included in it are the traditional base; mustard and garlic add spice, and pickled gherkins add piquancy. In the absence of lemon juice, it can be easily replaced with apple or wine vinegar or essence.

Ingredients:

• lemon juice – 50 ml;
• olive oil – ½ cup;
• mustard – 10 g;
• pickled gherkins – 3 pcs.;
• garlic - clove.

Cooking method:

1. Grate the cucumbers and chop the garlic.
2. Mix all products, add salt and pepper. Beat with a blender.

For the shrimp salad

• Cooking time: 5 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 534 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Helps highlight the tenderness of seafoodshrimp salad sauce. This hearty appetizer will need a light dressing, which will only highlight the freshness of the shrimp meat. It is ideal to mix Dijon mustard and olive oil for it, but if the latter is not available, you can use any refined type. You can add special spices for fish.

Ingredients:

• Dijon mustard – 20 g;
• vegetable oil – ½ cup;
• table vinegar – 60 ml;
• ground black pepper – 5 g.

Cooking method:

1. Mix all products.
2. Beat with a blender until smooth.

Italian

• Cooking time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 522 kcal.
• Purpose: for a snack.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Traditional Italian salad dressing- this is pesto. It is known all over the world as an excellent dressing for any Mediterranean dish, such as caprese. The classic recipe calls for fresh basil and pine nuts, whose rich flavor is complemented by the piquant heat of garlic and the creaminess of hard cheese (Parmesan is ideal).

Ingredients:

• fresh basil – 50 g;
• pine nuts – 150 g;
• hard cheese – 100 g;
• garlic – 5 cloves;
• olive oil – 100 ml.

Cooking method:

1. Finely grate the cheese and fry the nuts in a dry frying pan for 5 minutes.
2. Mix basil, cheese crumbs, garlic and nuts in a blender, beat twice, add salt.
3. Add oil in portions and beat until the mixture becomes homogeneous.
4. You can store the resulting pesto by pouring oil 2-3 cm above the level in the refrigerator. For dressing, dilute with olive oil in a 2:1 ratio.

From yogurt

• Cooking time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

The following recipe will tell you how to cookyogurt salad dressingconsisting of fruits. The sweet taste of the dressing will highlight the juiciness of the ingredients: it is ideal to use it with mangoes, oranges, and grapes. A light fruit salad with yogurt dressing will become a faithful companion for those on a diet and will quickly saturate the body due to its high fiber content.

Ingredients:

• natural yogurt - a glass;
• semolina – 40 g;
• cinnamon – 5 g;
• sugar – 10 g;
• salt - a pinch.

Cooking method:

1. Beat yogurt with sugar in a blender. Add semolina, salt.
2. After 15 minutes, add cinnamon.

So that every cook can make originalsalad dressings, it is worth listening to the advice of chefs. Here's what they recommend seasoning vegetable dishes with:

• olive oil, lemon juice, white wine vinegar;
• onions, butter and olive oil, cream, white pepper;
• orange juice and zest, pumpkin seeds, olive oil, brown sugar;
• honey, cloves, balsamic vinegar, lemon juice;
• mashed tuna, lemon juice, Provençal herbs.

The following salad dressings are suitable for dressing meat recipes:

• natural yogurt, balsamic vinegar, olive oil, garlic, mustard, honey;
• lime juice, ginger, honey, black pepper flakes;
• avocado, lemon juice, olive oil, Dijon mustard;
• walnuts, parsley, cilantro, garlic, apple cider vinegar, suneli hops, natural yogurt;
• lemon juice, cottage cheese, dill, parsley, arugula, cream.

Original recipes for dressing fruit salads, in addition to yoghurt ones:

• sea ​​buckthorn, cinnamon, honey;
• milk, egg yolks, sugar, vanilla, walnuts;
• lemon, cognac, cinnamon, powdered sugar;
• pineapple juice, lemon, ginger, basil;
• ice cream, raisins, grated chocolate.

Video

Mustard-honey salad sauce goes well with meat, seafood and fish. The main thing is to prepare it correctly. In this article we will look at how to make a classic mustard-honey sauce and several of its variations. As well as salad recipes that will become tastier with such an unusual and tasty dressing.

Mustard-honey salad sauce perfectly combines a variety of flavors. The highlight is that it is at the same time sweet, moderately spicy and slightly sour.

Salad with tuna

There are a large number of tuna salads. It goes well with many ingredients. Tuna is a unique fish that tastes very much like beef. But, since this oceanic fish is not found in our latitudes, it is not possible to buy it fresh. Even if you find a quality product, be prepared to pay a considerable amount of money for it.

It is traditional to prepare salads from canned tuna. But for our recipe we need to try to find fresh one. This dish can be considered a delicacy, which not every housewife will allow herself every day, but it can become a real decoration for the holiday table.

Ingredients for making tuna salad in honey mustard sauce:

• two hundred grams of tuna;
• several pieces of quail eggs;
• classic honey mustard sauce;
• green beans;
• several cherry tomatoes;
• lettuce leaves;
• salt;
• ground pepper (preferably white).

How to cook

First you need to clean and boil the beans. Cook it for no more than 10 minutes. After this, remove from the water and let cool. Cut the beans into two halves.

Boil the quail eggs and also cut them in half. We do the same with cherry tomatoes. We wash them, dry them and cut them in half.

Rub the tuna fillet with pepper, salt and olive oil. Send to fry on the grill. Otherwise, fry in a frying pan on both sides until a crust forms, but so that the inside of the tuna fillet remains a little raw. After we take out the fish, coat it with honey-mustard sauce and cut into small cubes.

Wash the lettuce leaves, dry them and tear them into small pieces with your hands.

Mix all prepared ingredients. Before serving the salad, season it with the remaining honey-mustard sauce.

Today in this article you can learn how to prepare mustard salad dressing. In fact, there are a lot of different sauce options; here you will see a selection of the most delicious and simple recipes.

Many housewives believe that mustard dressing can only add spiciness to the salad, but this assumption is incorrect. The thing is that there are many varieties of it. One dressing can add a sweet taste, another a uniquely delicate taste, and a third a spicy one. Now you will see this.

Greek dressing

Mustard salad dressing, which will be discussed in this section, goes perfectly with meat and fish dishes, pasta and vegetables. In addition, the classic Greek dressing is used by housewives as a marinade.

To prepare it, take two cloves of garlic, a little mustard (two tablespoons will be enough), half a glass of olive oil, four teaspoons of lemon juice, half a teaspoon of sugar and five tablespoons of wine vinegar. In addition to these ingredients, you can add a little salt, basil and oregano.

Mix all ingredients until smooth and the dressing is ready. Be sure to pour the sauce into a jar with a tight lid and put it in the refrigerator, because it can be stored there for two whole weeks.

Honey dressing

Now we will give another recipe for mustard salad dressing. Please note that this sauce is suitable for vegetables and herbs.

Whisk together all ingredients except salt and pepper. They should be added at the very end of cooking. An unforgettable delicate salad dressing is ready!

Mustard-honey dressing

This section will give you two options for honey mustard salad dressing. The first of them is universal, in which you can notice an excellent combination of spicy mustard with other components. Don't forget that mustard goes very well with herbs, which can be a good option for a marinade.

Pass one clove of garlic through a press; you can simply chop it with a knife. Pour two teaspoons of white wine vinegar, the same amount of grain mustard, two tablespoons of liquid honey and olive oil into the resulting slurry. After all the ingredients are well mixed together, add salt and pepper to your taste.

Another option for honey dressing:

• four teaspoons of balsamic vinegar;
• two teaspoons of honey;
• a teaspoon of lemon juice;
• two teaspoons of mustard;
• a quarter glass of olive oil;
• salt and pepper to taste.

Do not forget to mix all the ingredients well, it is better to do this with a whisk. You can add any greens to this mustard salad dressing. The taste of vegetable salad will become special thanks to honey and mustard.

Universal sauce

In this section we will tell you how to prepare a delicious Greek dressing salad with mustard powder (can be replaced with regular mustard). This sauce is very easy to prepare, which makes it quite popular. Nevertheless, it is not inferior in taste to other gas stations.

So, to prepare it, we need to measure and pour twenty milliliters of clean water into a saucepan. It is better to use dishes with a double bottom, so the sauce will stick less to the bottom and heat evenly. Put the pan on the fire. Immediately add one tablespoon of regular granulated sugar. Now we need to prepare the sweet syrup. Stirring constantly, bring the water to a boil. As soon as boiling bubbles begin to form on the surface, pour the syrup into a plate and cool it.

If you use mustard powder, then it must be added to the warm syrup so that it dissolves. We will do it differently, because real mustard has a more pleasant and rich taste. We wait for the syrup to cool and add two tablespoons of mayonnaise and the same amount of mustard. Mix all this well. The sauce is ready, all that remains is to season the salad.

French version

Many people mistakenly believe that the traditional French salad dressing is mayonnaise. We hasten to disappoint you, because this is not so. The French most often use honey, vegetable oil and lime or lemon juice to prepare the sauce. The sauce recipe given in this section is ideal for any vegetable salad.

But now we will tell you how to make French-style mustard salad dressing using mustard. This option is a little spicier than the traditional French dressing, because we can find mustard and garlic in the composition.

So, to prepare this masterpiece we will need:

• dessert spoon of honey (preferably liquid);
• a little vegetable oil (one tablespoon);
• four teaspoons of lemon juice;
• half a teaspoon of mustard;
• a small clove of garlic;
• any greens (parsley and dill are best).

We start cooking by dissolving honey in lemon juice. Mix the two components very well until smooth. Only after this can you add mustard and vegetable oil. Mix everything well again, add chopped garlic (it’s better to put it through a press, if you don’t have this option, just finely chop it) and finely chopped herbs. Please note that the dressing needs to sit a little, five to ten minutes will be enough. Now season the salad.

Cream dressing

Spring is just around the corner, then summer will come. Now our body is suffering more than ever from a lack of vitamins. It's time to eat fresh herbs, vegetables and fruits. All this vegetation simply must be eaten in order to maintain your health, youth and beauty.

Now you can learn how to prepare mustard salad dressing in order to avoid heavy and harmful mayonnaise, adding a unique twist and originality to your salad.

Why did we call it cream? It's very simple, it contains yogurt, which helps achieve this texture. This unusual ingredient goes very well with spicy mustard.

To prepare, we need to mix the following ingredients:

• one hundred milliliters of natural yogurt;
• two dessert spoons of mustard;
• three dessert spoons of liquid honey;
• half a tablespoon of lemon juice;
• half a teaspoon of dried garlic;
• salt and pepper to your taste.

In addition to salad dressing, cream sauce is a good addition to chicken dishes.

Original version

Now there is another option for oil-mustard salad dressing, which is excellent for dressing Caesar salad. This sauce will be a godsend for gourmets. Let's try to cook it together.

In a cooking vessel, mix two ingredients until smooth, namely one hundred milliliters of olive oil and three tablespoons of lemon juice (the last ingredient can be replaced with lime juice, which also fits perfectly into this recipe). In a frying pan we need to fry (always in olive oil) one hundred and fifty grams of tofu cheese and a chopped clove of garlic. At this stage, you can add any spices to your taste, do not forget about salt and pepper. Next, load everything into a blender, add two tablespoons of mustard, mix everything well, and the sauce is ready.

Orange with mustard

Don’t let this unusual combination scare you, because the addition of orange makes the sauce fresher and more aromatic.

To prepare we will need:

• half a glass of balsamic vinegar;
• two thirds of a glass of olive oil;
• one orange;
• two tablespoons of grain mustard.

First we need to squeeze the juice out of the orange. Next, in a container, mix balsamic vinegar with olive oil until smooth. It's better to mix everything with a whisk. Add the juice of one orange, two tablespoons of zest and grain mustard to the resulting mass. Whisk everything together, now the sauce is ready to eat.

Caesar sauce

This mustard salad dressing goes well with any salad.

We need to add salt. To do this, grind a clove of garlic with the addition of a teaspoon of salt. Add tsp to the resulting slurry. mustard, raw yolk of one chicken egg and a tablespoon of lemon juice. Mix all this thoroughly until smooth. Measure out one teaspoon of red wine vinegar and add to the mixture, stir.

At the same time, stir and pour in fifty milliliters of olive oil in a thin stream. Only after all of the above can you add one teaspoon of Worcestershire sauce and four drops of Tabasco. After mixing well, add ground black pepper to your taste. Let the resulting sauce sit for five to ten minutes.

It is no longer fashionable to season snacks with mayonnaise. Due to its high calorie content, it is not favored by supporters of healthy eating, of which there are more and more people. An alternative to this sauce can be mustard dressing. Its energy value is low, it promotes the breakdown of fats and better absorption of food, speeds up metabolism and helps to lose excess weight, and goes equally well with meat, fish, and vegetables.

Cooking features

Mustard dressing can replace mayonnaise when preparing a wide variety of dishes, including salads. Its taste is pleasant and unusual, it gives new shades to snacks. Sometimes it completely changes the taste of familiar dishes. But unlike mayonnaise, which you can buy at any grocery store, you have to make mustard dressing yourself. This process is simple, but requires knowledge of some subtleties.

• Mustard dressing can be prepared on the basis of mustard seeds or mustard powder, but most often ready-made mustard sauce is used as a basis. It could be Dijon mustard or a canteen called “Russian”. They differ in appearance, taste, and degree of spiciness. These ingredients are not interchangeable.
• The ingredients included in the dressing must be stirred thoroughly so that it acquires a smooth consistency. This can be achieved with a whisk or even a tablespoon, but if necessary, it is not forbidden to use a mixer or blender.
• The taste of the finished dressing is largely determined by the spices and herbs included in its composition. It is imperative to follow the proportions when preparing this sauce. If the ratio of components is violated, the result may still be quite good, but still the taste and aroma of the sauce will not be identical to the original.

Mustard dressing can be used to prepare almost any appetizer, but it is most suitable for warm salads. It can also be served separately instead of sauce.

Garlic mustard dressing

• table mustard – 40 ml;
• olive oil – 100 ml;
• garlic – 2 cloves;
• apple cider vinegar (6 percent) – 40 ml.

Cooking method:

• Crush the garlic cloves with the flat side of a knife and chop finely.
• Add mustard and mix thoroughly.
• Add vinegar. Stir until completely homogeneous.
• Add the oil in small portions and stir the sauce until it reaches a smooth consistency.
• After adding the last portion of oil, whisk the sauce and use it to dress salads.

The sauce prepared according to this recipe is suitable for dressing various types of salads. Fish appetizers will acquire a more pleasant aroma and slight sourness with it, chicken appetizers will be tempting, and vegetable appetizers will become spicier and more interesting.

Whole grain mustard dressing

• white mustard seeds – 30 g;
• honey – 60 ml;
• mayonnaise – 40 ml;
• shallots – 50 g;
• wine vinegar (6 percent) – 30 ml;
• salt - to taste.

Cooking method:

• Wash the onion, dry it, remove the top layer. Cut into not too small pieces and place in a blender bowl.
• Grind to a paste.
• Melt the honey until liquid and pour it over the onion puree.
• Add whole grain mustard and mayonnaise and whisk.
• Add vinegar and salt, beat again.

The sauce made according to this recipe has an unusual, contradictory taste, sweet and sour and at the same time spicy. Suitable for meat salads, although it can also be seasoned with vegetable snacks.

Mustard-cranberry dressing

• Dijon mustard – 60 ml;
• cranberry sauce – 60 ml;
• garlic – 1 clove;
• apple cider vinegar (6 percent) – 60 ml;
• peanut butter – 60 ml;
• vegetable oil – 0.24 l;
• salt, ground black pepper - to taste.

Cooking method:

• Finely chop the garlic clove and throw it into the blender bowl.
• Add mustard and cranberry sauce to the garlic, add vinegar, pepper and salt.
• Turn on the blender and blend at medium speed for 30-40 seconds.
• Add both types of oil.
• Whisk until smooth.

Before using, refrigerate the dressing for at least half an hour. It can be used to season meat salads. It would be a good idea to serve it with meat instead of sauce. It goes especially well with fatty pork and duck.

Mustard dressing with tofu

• Dijon mustard – 40 ml;
• lemon juice – 60 ml;
• tofu – 150 g;
• olive oil – 100 ml;
• garlic – 1 clove;
• salt, pepper mixture - to taste.

Cooking method:

• Pour the oil into a small bowl.
• Add lemon juice. It can be squeezed from lemon. To obtain this amount you will need 1-2 fruits depending on their size, thickness of the peel and how you extract the juice - using a citrus juicer expects the highest yield.
• Mix the oil and lemon juice thoroughly.
• Pour into the pan and heat.
• Add finely chopped garlic, fry it for 2-3 minutes.
• Pour the mixture back into the bowl. Mix with mustard.
• Mash the tofu with a knife.
• Add the cheese to the remaining ingredients, salt and pepper.
• First, stir everything with a spoon, then beat with a blender. The mass should be thick but homogeneous.

This dressing is good for vegetarian dishes. You can also dress Caesar salad with this sauce.

Thick mustard sauce for Caesar

• mustard powder – 5 g;
• garlic – 1 clove;
• raw egg yolk – 1 pc.;
• lemon juice – 20 ml;
• Worcestershire sauce – 2.5 ml;
• Tabasco sauce – 3 drops;
• olive oil – 50 ml;
• ground black pepper, salt - to taste.

Cooking method:

• Finely chop the garlic, sprinkle with salt and crush with a pestle. It is enough to take an incomplete teaspoon of salt and do not add any more afterwards.
• Place the garlic mass in a bowl, add mustard and stir well.
• Add lemon juice and yolk as the next ingredients.
• Stir until the mixture becomes homogeneous.
• Add vinegar and oil, stir again until smooth.
• Add the hot ingredients last: Worcestershire sauce, Tabasco, ground black pepper.
• Stir the dressing until it reaches a homogeneous consistency. To simplify the task, you can use a blender.

This sauce is suggested for dressing Caesar salad, although it is also suitable for many other appetizers, especially if they contain poultry.

Delicate mustard dressing with yogurt

• unsweetened yogurt – 80 ml;
• wine vinegar (6 percent) – 5 ml;
• table mustard – 5 ml;
• olive oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Grind the mustard with vinegar and oil.
• Add yogurt, beat with a whisk or mixer.
• Add salt, pepper and beat again.

This mustard dressing is similar in consistency and taste to mayonnaise sauce, but it is much healthier and somewhat spicier.

Mustard dressing with orange and almonds

• almonds – 50 g;
• orange – 150 g;
• water – 50 ml;
• honey – 10 ml;
• mustard – 20 ml;
• garlic – 1 clove;
• olive oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Crush the nuts and dilute with water.
• Squeeze the juice out of the orange.
• Pass the garlic through a hand press.
• Melt honey in a water bath.
• Mix the nut mixture with orange juice and honey.
• Add oil and garlic, stir.
• Add salt and pepper, stir again.

Mustard dressing made according to this unusual recipe is well suited for Caucasian dishes. If desired, you can add chopped herbs to it. It is permissible to replace almonds with walnuts: the taste will be different, but will remain harmonious.

Mustard-honey dressing

• olive oil – 100 ml;
• lemon juice – 5 ml;
• dried garlic - a pinch;
• liquid honey – 60 ml;
• table mustard – 40 ml;
• salt, pepper - to taste.

Cooking method:

• Combine the ingredients.
• Mix thoroughly.

To obtain a creamy consistency, replace the butter with unsweetened yogurt or low-fat sour cream. This will reduce the calorie content of the sauce and the taste will become softer.

Mustard dressing is almost universal. It is suitable for almost any salad and can replace high-calorie mayonnaise, which many consider harmful.