Very tasty dressing. Dressing for borscht for the winter - three recipes. Dressing with herbs and lemon juice

Spring, and then summer, is the time of fresh greens, vegetable salads, grass, tops and other useful vegetation that you must definitely consume to maintain your health, youth and beauty.

I want to offer you several proven and tasty simple recipes: dressings with which you can replace harmful ones, enrich the taste of vegetable oil and give yours a unique zest and originality!

From this article you will learn:

Salad dressings - the most delicious recipes

A simple dressing for vegetable and green salads

This simple but very tasty dressing is ideal for any vegetable.

• 0.5 cups vegetable oil
• 4 tablespoons table vinegar
• 0.5 tsp sugar or powdered sugar
• and ground black pepper to taste

Pour oil, vinegar and spices into a jar, or better yet, into a salad dressing bottle.

Seal with a stopper and shake thoroughly.

A delicious and simple dressing for any vegetable is ready!

Nut salad dressing

Ingredients:

• 5 cloves of garlic
• half a glass of walnuts
• 2 tbsp vegetable oil
• 2 tablespoons table vinegar

Grind nuts and garlic in a mortar, add vinegar and vegetable oil. Dress the salad. Delicious!!!

Sour cream and vinegar dressing

Ingredients:

• 100.0 sour cream
• ¼ cup table vinegar
• 1 tsp powdered sugar
• salt and pepper to taste

Mix everything, add spices and season or salad with eggs.

Mustard dressing

Ingredients:

• ¼ cup vegetable oil
• 1 tbsp prepared mustard
• ¼ cup table vinegar
• salt and pepper to taste

Mix oil with mustard, add vinegar and spices.

Georgian gas station

Ingredients:

• 3 cloves of garlic
• 1 tbsp dill
• 1 tbsp parsley
• 1 tbsp green onions
• salt, vinegar, vegetable oil to taste

Grind the garlic and herbs thoroughly in a mortar until smooth, dilute with hot water to the consistency of thick sour cream, add salt, vinegar, and vegetable oil.

Salad dressing replacement for mayonnaise

This amazingly tasty and very healthy dressing will perfectly replace mayonnaise in any vegetable salad.

• ½ cup natural yogurt without additives
• 1 tbsp finely chopped onion
• 0.5 tsp wine vinegar
• red pepper on the tip of a knife

Mix everything and season the salad.

Salad dressing replacement for mayonnaise 2

Ingredients:

• Half a glass of sour cream
• 1 tsp prepared mustard
• 1 tbsp vegetable oil
• 2 cloves of garlic
• salt, sugar, lemon juice to taste

Mix sour cream with mustard and vegetable oil. Add chopped garlic and spices.

These simple and delicious vegetable salad dressings are very easy to prepare, they consist of simple and affordable ingredients, so you can safely use them.

How to Make Salad Dressings from a Celebrity Chef!

And another interesting video about salad sauces

Try it and share your feedback!

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Alena Yasneva was with you, be healthy and take care of yourself, eat right!

Salads, such delicious and beloved dishes by many, which, depending on the products included in their composition and the desires of the chef who prepared them, both stimulate appetite and satisfy hunger, are distinguished by an amazing variety of cooking recipes and ingredients used in them. However, regardless of the products used and the method of preparation, salad dressing is an essential component of any salad. Whatever salad you prepare, whatever ingredients you mix, be it an Italian salad with pasta or a simple salad of fresh vegetables, or maybe even a fruit salad, the dressing will be an important, and perhaps the main component. Salad dressing serves as a link that brings together all the ingredients of the salad and gives it a new, refined taste and aroma.

The variety of salad sauces is as endless as the variety of salads themselves. However, all salad sauces can be grouped into three main groups. These include liquid salad dressings (such as vinaigrettes or juice-based dressings), creamy dressings (mayonnaise, cream sauce) and sweet sauces for fruit or other dessert salads.

Most often, it is the cook’s imagination that suggests which dressing will best suit a particular salad, in what proportions to mix the main ingredients of the dressing and what spices and herbs to add to it. However, the preparation of salad dressings also has its common rules and their secrets. Today, “Culinary Eden” has tried to collect for you the most important tips and secrets of preparing salad dressings, knowledge and understanding of the basics of preparation of which, coupled with your imagination, will allow you to easily come up with and select a dressing for any of your salads. So how do you make salad dressings?

1. When choosing vegetable oil for dressing, you should, of course, be guided by your own taste. However, try not to use nutritionally useless refined oils in salads. The best oils, both in terms of nutritional value and taste, are unrefined, cold-pressed oils. Today it is not difficult to purchase unrefined olive or sunflower oil, which will not only decorate your salad with its pure natural taste and aroma, but will have a huge positive effect on your health. In addition to these well-known and widely used oils in cooking, we should not forget about the rarer, but also much more delicious nut oils. For example, walnut or hazelnut oil is perfect for salads with spicy cheeses, and sesame oil will decorate any salad with fish. However, such oils should be used sparingly, mixing them with your regular vegetable oil.

2. Another important ingredient in salad dressings, the choice of which should be approached with special care, is vinegar. Try not to use regular table vinegar to make your sauces. Its overly strong taste and smell will only harm your dish. For salads, try using fruit vinegar (such as apple or grape). The subtler and more delicate taste of fruit vinegar will allow you to prepare a much more delicate and refined dressing, and its healing properties will have a beneficial effect on your health and beauty. To add extra flavor to your dressing, you can use a small amount of balsamic vinegar or vinegar infused with herbs and spices. When preparing dressings for summer salads from fresh vegetables, as well as various types of dietary dressings, vinegar can be replaced with freshly squeezed lemon or lime juice.

3. How to make liquid salad dressings? Try to follow the classic proportion - take one part vinegar or lemon juice to three parts vegetable oil. It is this proportion that will allow you to prepare a truly tasty and delicate dressing for your salad. Let's try to make a canonical vinaigrette. Pour 2 tbsp into a small saucepan or cup. spoons of grape vinegar, add 2 tbsp. spoons of Dijon mustard and beat lightly with a whisk or fork. Continuing to beat, carefully pour in 3 tbsp. tablespoons of any odorless vegetable oil and one tablespoon of olive oils Add salt and spices to taste. If you want your dressing to be a little thicker, add 1-2 teaspoons of water while continuing to whisk. Prepare and add vinaigrette dressing to the salad immediately before serving the salad.

4. For salads with gourmet meat products or rare mushrooms, an incredibly tasty dressing like balsamic vinaigrette is perfect. To ½ cup of good wine vinegar add 1 tbsp. a spoonful of balsamic vinegar. Gently whisk the resulting vinegar mixture with 3 tbsp. spoons of Dijon mustard, 3 tbsp. spoons of honey and one glass of olive oil. Continuing to whisk, add 2 very finely chopped shallots, salt and black pepper to taste. Season the salad with the resulting vinaigrette immediately!

5. With its bright taste and aroma, Italian dressing will decorate even the simplest salad of fresh vegetables, and for salads of Mediterranean cuisine such a dressing is simply irreplaceable. Lightly whisk one cup of olive oil with ¼ cup of grape vinegar. Add 2 tbsp to the resulting mixture. spoons of finely chopped onions, 1 teaspoon of sugar, 1 teaspoon of dry mustard, 1 tbsp. a spoonful of fresh or dry crushed basil and oregano leaves, 2 finely chopped garlic seeds, salt and pepper to taste. Mix everything thoroughly and let it brew for 5-10 minutes in a cool place.

6. Now most of us are accustomed to using store-bought mayonnaise, believing that preparing mayonnaise at home is an extremely difficult and costly task. But this is absolutely not true! You can prepare excellent homemade mayonnaise in literally 10 minutes, and for your salads this mayonnaise is much better than any store-bought one. Place 2 egg yolks, 1 teaspoon salt, ½ teaspoon dry mustard and 3 teaspoons lemon juice into a blender. Beat everything together for 15 seconds. With the blender running, slowly add 1 ½ cups of olive oil, no more than 1 tablespoon at a time. spoon at a time. When your mayonnaise thickens, add 2-3 tbsp. spoons of warm boiled water and 2 tbsp. spoons of lemon juice. Beat for another 10 seconds and turn off the blender. Transfer the mayonnaise to a jar with a tight-fitting lid and store it in the refrigerator, but no longer than a week.

7. Based on mayonnaise, you can prepare countless incredibly tasty thick salad dressings. For example, blue cheese dressing would be great for an avocado salad. Combine ½ cup of any blue cheese with ½ cup of cream cheese in a blender. With the blender running, add ½ cup mayonnaise and 1/3 cup cream. Beat until smooth. At the very end, add salt and a few pieces of blue cheese and immediately turn off the blender. Transfer the finished sauce into a glass container with a lid and put it in a cool place for 3 hours so that the aroma of your sauce becomes more intense. saturated.

8. Another type of creamy salad dressing is cream-based dressing. These thick dressings have a surprisingly soft and delicate taste and are great for salads with fresh vegetables, and for salads with meat or poultry. Try making a French creamy dressing. Whip two glasses of heavy (30-35%) cream until a stable foam forms. Place 2 hard-boiled egg yolks, 1 teaspoon salt, ¼ teaspoon powdered sugar, 1/8 teaspoon black pepper, ½ teaspoon dry mustard and 2 tbsp. spoons of wine vinegar. Blend all ingredients in a blender until a thick paste is obtained, and then mix with whipped cream. Transfer the finished dressing into a sauce boat and cool for 10 minutes.

9. For salads made from exotic ingredients, you will also need an exotic dressing. Try making oriental salad dressing. Using a whisk or mixer on low speed in a deep bowl, thoroughly mix 1/3 cup rice vinegar, ¼ cup vegetable oil, 3 tbsp. spoons of soy sauce, 1 teaspoon of fried sesame seeds, 2 tbsp. spoons of apple juice, 1 teaspoon of grated ginger root and ½ teaspoon of sesame oil. Whisk everything together for a couple of minutes, then pour into a glass container and put it in the refrigerator. Shake thoroughly before use.

10. The taste of any fruit salad will be perfectly emphasized and complemented by coconut sauce. To prepare it, place ¼ cup coconut oil, 2 tbsp. spoons of freshly squeezed lemon juice, 1 tbsp. a spoonful of honey and ¼ teaspoon of good soy sauce. Cover the container with a lid and, shaking vigorously, mix all ingredients. Add the prepared dressing immediately to the salad.

Today we showed you that with minimal knowledge of the basics of how to prepare salad dressings, this process can become truly creative, requiring not too much effort and skill, but always giving an excellent result. It's all about your imagination and your sense of taste. And “Culinary Eden” on its pages is always ready to offer you many new and interesting ideas and recipes for a variety of salad dressings.

Zhalnin Dmitry

The cold weather is approaching, and housewives are rushing to process the last vegetables from their gardens, and in stores, with the onset of cold weather, prices for vegetables are creeping up. It is very convenient to stock up on some semi-finished products for the winter, with the help of which you will save your time during the cold season and prepare a delicious and quick lunch for your family.

I suggest preparing a soup dressing for the winter without cooking. Since all the vegetables in this dressing are used raw, salt will serve as a preservative, thanks to which the dressing will last for quite a long time. It should be added to dishes in small quantities so as not to oversalt. I weighed all vegetables in their peeled form. This amount is enough for 1.2 liters of refill.

To prepare soup dressing for the winter without cooking, prepare all the vegetables on the list and salt.

Cut the tomatoes into 4 parts, remove the pulp and seeds. The pulp can be used to make salad or squeezed into juice for gravy or sauce.

Cut the dense part of the tomatoes into small cubes. Remove seeds from the bell pepper and cut into cubes. Peel the onions, chop and add to the tomatoes and peppers.

Peel the carrots and grate them on a coarse grater. Finely chop the parsley. Combine carrots and parsley with other vegetables.

Then add salt to the vegetables. I used coarse sea salt. Mix the vegetables with salt and place tightly in prepared sterile jars. During the installation process, you need to drain the released liquid as much as possible. When the jars are filled, you should also add a small layer of salt on top to better preserve the dressing.

Close the jars with nylon or screw caps and put them in the refrigerator for storage. Soup dressing for the winter without cooking is ready! With the onset of cold weather, use refills as needed.

Enjoy your preparations!

This type of preparation is distinguished by the fact that it helps to save time throughout the year that you spend on preparing main dishes, and is also very economical in terms of finances. It saves time and is also ideal for preparing a variety of dishes.

To make such a preparation, it is best to use only fresh vegetables collected on the site, or purchased during their season. Do not take vegetables that have begun to spoil. Even if you remove the damaged part, they will still spoil the workpiece.

Having selected the ingredients you need, be sure to prepare them in advance by washing and, if necessary, peeling them.

Also, you should not use iodized salt when making the product, because it can simply ruin it.

In addition to the main ingredients, you can optionally add potatoes to your preparation, then cooking later will be even easier, but the taste of the prepared dish will be slightly different. It tastes best if you add potatoes before preparing the first dish.

If according to the recipe you are going to add tomatoes to your preparation, then be sure to remove the peel from them before starting, then the taste will be much better and it will not interfere with the finished dish.

If the recipe includes heat treatment, then as soon as the time is up, the workpiece is immediately transferred hot into containers and closed. After which it is cooled and sent for storage.

The blanks are crushed without heat treatment and, after thoroughly mixing all the ingredients, they are placed in containers and put away for storage.

Delicious seasonings for soups for the winter

tasty, vitamin preparation

First, prepare the onions and garlic by peeling them and rinsing them in cold water. Cut the onions into half rings and the garlic into small pieces. Place them in the pan and sauté for 5 minutes.

In this case, tomatoes must be used without the top peel, which can only spoil the taste of the product.

Therefore, remove it in advance by treating them with boiling water, and then grind them to a puree using any method convenient for you. After that, send them to the frying pan, adding ground pepper and paprika and hot pepper cut into thin slices. Keep the resulting mass on low heat for 10 minutes, allowing it to simmer thoroughly.

It is best to cut the celery and carrots into fairly large pieces, and then add them to the rest of the mixture for 15 minutes over the same heat.

The last step in preparation is to add the shredded cabbage, as well as the remaining spices. All together should be kept on the stove for another 20 minutes.

When laying out the prepared containers, be sure to add heated vegetable oil from the top to the edges of the necks, but it should not be more than 2 tbsp. l. for each. After which the containers should be further sterilized in a pan of water for 15 minutes.

easy to prepare and very tasty dressing

This workpiece differs in that during its manufacture it does not need to be subjected to heat treatment. At the same time, it is perfectly stored even without a refrigerator. To make it, prepare:

3 kg sweet pepper
500 g garlic
500 g hot pepper
300 g parsley
Half a glass of table salt

The first step is to thoroughly rinse and clean the prepared ingredients. At the same time, the seeds and core of hot peppers should not be removed.

After this, grind everything using a meat grinder and immediately place it in prepared containers.

simple and universal refilling

This preparation is suitable for preparing absolutely all types of first and second courses. Its main ingredients are onions, carrots and spices. To make it, prepare:

1 kg fresh carrots
500 grams of onion
2 tbsp. l. table vinegar
4 peppercorns
2 laurel leaves
1 tsp. table salt

Chop the prepared and peeled vegetables into small pieces and simmer in a frying pan with a small amount of water for half an hour. Then add the spices, add vinegar last and place in prepared containers.

very tasty and unusual dressing

This preparation can become a real decoration for the first course. To do this, prepare:

Chop the prepared and peeled vegetables. Shred the cabbage, cut the apples and tomatoes into small cubes. Grind the carrots using a grater, and the pepper and onion into half rings.

Transfer everything except the vinegar into a container and simmer for half an hour. Add the essence as the last ingredient at the end, then place it hot in storage containers.

incredibly tasty preparation for borscht, video

Vegetable soup dressing for winter

salty vegetable dressing

Thanks to the high salt content, you don’t have to worry about the safety of your workpiece for a long time. At the same time, at the moment when you season your dish with it, simply refuse to add additional salt. Vegetables using this method are obtained fresh, as they cannot be cooked. For this preparation, prepare:

500 g tomatoes
500 g carrots
500 g sweet pepper
500 grams of onion
300 g parsley
500 grams of ordinary salt

Cut all vegetables except carrots into small cubes. Grind the carrots with a coarse grater. After washing, finely chop the greens.

After this, place everything in a deep container, sprinkle salt on top and leave for 10 minutes. After this time, divide the mixture into prepared containers and pour the released juice on top.

green and very healthy dressing

For this preparation, prepare:

2 kg sweet pepper
500 g carrots
150 g garlic
2 parsley roots
200 g parsley tops
2 celery roots
200 g celery greens
1 hot pepper
100 ml vinegar essence
2 tbsp. l. regular salt

After cleaning, mix all the vegetables and grind them using a meat grinder. After this, mix the resulting mixture with spices and place in prepared storage containers.

preparation with green tomatoes

This preparation, after it has been infused and soaked, will add unusual notes to your finished dish. Prepare for it:

Finely chop the prepared vegetables, then place them in a deep container. Add salt, oil and boiled water to them. After this, put everything on the fire for 40 minutes. At the same time, try to check and stir often. After the specified period, add pepper and essence, then after waiting 5 minutes, place in prepared storage containers.

vegetable preparation in tomato juice

An important point in storing such a dressing is its storage - this must be done in the refrigerator, otherwise it will simply disappear. To do this, prepare:

1 kg tomatoes
300 grams of onion
300 g sweet pepper
300 g carrots
Greens optional
Glass of salt

Remove the skin from the prepared tomatoes and grind them to a puree. Finely chop the remaining vegetables and herbs. Mix all the vegetables together, then add salt. After thoroughly mixing and allowing the salt to dissolve, place everything in prepared storage containers.

video recipe for classic dressing

Green Soup Dressing

pickled greens

1 kg of greens to taste (parsley, dill, green onions, celery)
Glass of salt

Chop the washed and dried greens and mix well with salt in a deep bowl. After this, immediately place it in prepared storage containers.

herb dressing with butter

To start cooking, prepare:

1 kg of washed greens (parsley, dill)
Glass of water
2 tbsp vinegar essence
Art. l. table salt
50 ml refined oil

Immediately place finely chopped greens into prepared storage containers. At this time, mix water with essence and salt and bring to a boil. After it has cooled to a warm state, pour it into containers with herbs and let it brew for 15 minutes. Pour the last ingredient into the oil and then close it immediately.

Tomato soup dressing

tomatoes with celery for the winter

Prepare:

3 kg of fresh late-ripening tomato varieties
1 tbsp. l. regular salt
3 garlic cloves
1 pod hot pepper
3 celery stalks
Ground pepper to taste

Grind the prepared fruits and herbs to a puree and place in containers on the fire, mixing with spices. After 40 minutes, while hot, pour into prepared containers and send to cool for storage.

dressing - sauce

Soup dressing without vinegar

preparation with onions and spices

For this recipe you do not need vinegar, and you can store it in its finished form not only in the refrigerator. For this recipe prepare:

4 kg fresh tomatoes
1 kg onion
1 kg carrots
2 kg sweet pepper
2 tbsp. l. rock salt
A large bunch of herbs to taste (dill, parsley, celery)
Ground pepper optional
Garlic head
1 tbsp refined oil

Chop onions and carrots according to your preferences. Grind all other peeled fruits to a puree.

Prepare the frying in a thick-bottomed container, then pour in the vegetable mixture and add spices. Stirring, let cook for 20 minutes and pour into storage containers.

vegetable preparation

Prepare:

2 kg fresh tomatoes
2 pcs sweet pepper
1 garlic head
Salt and ground pepper to taste

After cleaning, finely chop all the ingredients until pureed, then send to simmer for half an hour over the fire. After 25 minutes, add spices, and once ready, pour into storage containers.

Dressing for mushroom soup for the winter

wild mushroom preparation

Those who like to go mushroom picking will certainly really like this type of preparation. It is ideal for both first courses and as an appetizer. For this preparation, take:

2 kg fresh mushrooms
500 g peeled carrots
500 grams of onion
Refined oil
6 peppercorns
Table salt, as well as herbs if desired

First, boil the peeled mushrooms for 20 minutes. At this time, prepare the fried onions and carrots. Chop the prepared mushrooms and mix with roasting and spices. Place the finished mixture in containers and store.

mushrooms with vegetables

For this recipe prepare:

Pour a glass of water, essence and oil into the finely shredded cabbage, then simmer for half an hour. After this, add tomato paste, salt, bay leaves and granulated sugar. Leave for another 15 minutes.

Boil the mushrooms separately for 20 minutes and then chop them finely. After that, fry them with chopped onions and mix with the rest of the ingredients. Keep on fire for 5 minutes and place in containers.

Dressing for pea soup for the winter

universal recipe

Prepare:

2 kg peas
1 kg fresh carrots
1 kg onion
2 kg sweet pepper
3.5 l tomato juice
1 tbsp granulated sugar
500 ml refined oil
4 tbsp. l. rock salt

In a separate container, boil the peas until ready. At this time, prepare the frying, and after it fry the chopped pepper. When everything is ready, mix all ingredients in a large enamel container and cook for 40 minutes. At the very end, pour in 0.5 tsp. Vinegar essence and pour into prepared containers.

universal blank

Sorrel for soup for the winter

green blank

For this type of preparation you will need vegetable tops, which will be an excellent addition to the finished dish. To start cooking, take:

300 g green carrots
300 g beet greens
300 g sorrel
100 g dill
2 tbsp. l rock salt
1 tbsp. water

Mix the washed and chopped greens with hot salted water and boil for 5 minutes on fire, then immediately send it into sterilized containers.

preparation for green cabbage soup

Prepare:

500 g sorrel
500 g green onions
250 g dill
75 g table salt

For this preparation, chop the washed greens and then dry them in a convenient way. After the required time, mix with salt and place in containers for storage.

Winter soups in jars recipes

delicious pickle with pearl barley

Take:

500 g cooked pearl barley
1 kg onion
1 kg carrots
3 kg fresh cucumbers
1.5 kg of tomato fruits
100 ml water
100 ml refined oil
100 ml vinegar essence
2 tbsp. l. rock salt
4 tbsp. l. granulated sugar

Prepare juice with pulp from fresh tomatoes and mix with water and place on fire until boiling. Finely chop the remaining vegetables as desired and add to the container with juice. Add salt and sugar, barley and leave for half an hour. Lastly, pour in the essence and pour into containers for storage.

cabbage soup

Pea soup for the winter

green pea soup in jars

Prepare:

Chop fresh vegetables and sauté until soft. Then add the rest of the ingredients and simmer for half an hour. Pour in the essence and pour it hot into storage containers.

Soup for the winter is very tasty

kharcho for the winter

Take:

Chop the onion heads and fry in a frying pan. At this time, grind the remaining vegetables, except greens, to a puree. The parsley must be finely chopped. Roast the nuts and also crush them into a fine paste.

Mix the prepared vegetables with spices, except for the essence, and pour into a deep enamel container. Simmer them for 40 minutes. Then pour in the essence, hold on fire for 5 minutes and pour into storage containers.

Vegetable soups for the winter

Winter dressing for soup in the freezer

Today, salad dressings can be divided into two the most popular type. First, most popular for green and vegetable salads, the type of dressings is a dressing based on a mixture of oil and vinegar,

for example, vinaigrette dressing.

Second A slightly more conventional type of dressing 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.

For that to prepare the first type of dressing, vinaigrette dressing , mix vegetable oil, vinegar and salt. Instead of vinegar, you can use lemon juice or wine. The resulting mixture will be the basic vinaigrette, on the basis of which, by adding herbs, vegetables and spices, you can prepare a huge number of different liquid salad dressings.

When preparing a vinaigrette, you need to remember that mixing oil and vinegar is not so easy. To make the mixture homogeneous, it must be whipped with a whisk or shaken vigorously in a closed container. This dressing is prepared immediately before serving., because within a couple of minutes after cooking, the oil and vinegar begin to separate.

For this type of dressing, you can use any type of vegetable oil: sunflower, olive, any type of liquid nut oils. It is better to mix nut oils with olive oil so that the taste of the dressing based on this oil is not too strong.

But, of course, it’s the vinegar that gives oil-and-vinegar dressings, and ultimately your salad, the main flavor and character. Depending on how and what vinegar is made from, it varies in its acidity and sweetness. The amount of oil you will have to use to prepare the dressing depends on how acidic the vinegar you choose is. The more acidic the vinegar, the more oil you need to mix it with.

• Table vinegar. Generally speaking, this vinegar is not recommended for use in salad dressings at all. This is to blame for its excessively harsh taste and aroma, as well as excessive acidity. If possible, try to replace table vinegar with any other type of vinegar. Perhaps the only types of salads in which this vinegar can be used are salads with a large number of meat ingredients.
• Vinegar. One of the most commonly used vinegars when preparing salad dressings. It comes in red and white. White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar is often flavored with aromatic herbs, such as tarragon. White wine vinegar pairs well with mild oils, such as sunflower oil. Red wine vinegar, especially long-aged ones, contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.
• Apple vinegar has long proven itself in Russia and is well known to our housewives. It has a soft, well-balanced taste and a bright, noticeable fruit note. Apple cider vinegar goes great with sunflower and olive oil. Can be used in almost any vegetable and cereal salads.
• Herbal vinegars. Most often it is white wine or apple cider vinegar infused with aromatic herbs. Going well with olive oil, this vinegar is perfect for fresh vegetables and salads with boiled meat or tongue.
• Balsamic vinegar. The rarest and most expensive type of vinegar. There are three degrees of exposure. Up to 15 years - sweet, unaged vinegar. This balsamic vinegar is relatively inexpensive, but practically unusable. It can only be used in fruit salads. The next stage of aging balsamic vinegar is from 15 to 25 years. A much more expensive type of vinegar. When used, it should be mixed with white wine or apple cider vinegar. And the highest degree of aging of balsamic vinegar begins at 25 years. This type of vinegar can be incredibly expensive, but you can use just one or two drops at a time due to its strong aroma.
• Sherry vinegar. Another type of vinegar that is quite rare for our country. But if you can find it, then its incomparable taste and aroma will be remembered by you forever. Sherry vinegar is quite strong and great for use with nut butters. Ideal with meat salads and salads with bitter greens, such as chicory.

Now take note 5 delicious salad dressings, all without vinegar, from second type gas stations:

Classic salad dressing

• 1/2 cup olive oil
• juice of half a lemon
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

In a small bowl, use a fork or whisk to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little mustard to the resulting mixture to taste.
Dress green and vegetable salads.

Dressing with hard cheese

• 3 tbsp. l. sour cream
• 5 tbsp. l. natural yogurt
• 50 g parmesan or pecorino cheese
• 2–3 anchovy fillets
• 1 clove of garlic
• 2–3 tsp. red or white wine vinegar
• salt, freshly ground black pepper

Grate the cheese on a fine grater. Peel the garlic and chop it together with the anchovy fillet. Mash sour cream with yogurt and cheese. Add garlic and anchovy. Add vinegar and pepper to taste. You can add salt, but the dressing will already be salty from the cheese and anchovies.
Dress salads with pasta, as well as vegetable and neutral cheese salads.

Aioli

• 2 raw yolks
• 4 cloves garlic
• 1 tbsp. l. olive oil
• juice of half a lemon
• salt, black pepper

In a deep bowl, whisk the grated garlic, yolks, salt, pepper, lemon juice; stir in one direction only. Without stopping stirring, pour in the oil - first drop by drop, then in a stream until the sauce turns into an emulsion.
To prevent the sauce from curdling, the butter and yolks should be at the same room temperature. If it does curdle, add a teaspoon of warm water drop by drop, whisking not too vigorously.
Dress potato and meat salads, seafood salads.

Italian dressing

• sugar – 2 tsp.
• 2 tsp. chopped fresh marjoram
• garlic – 2 cloves
• red wine vinegar – 50 ml
• 125 ml olive oil
• coarse salt and freshly ground black pepper
• 1 tsp. chopped fresh oregano
• 2 tsp. dry mustard
• 0.5 tsp. chili flakes
• 25 g chopped fresh basil

Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp. salt and pepper, chili flakes and vinegar. Pour oil into this mixture in a slow, even stream, stirring constantly until a homogeneous emulsion is obtained. Mix with chopped herbs, season with salt and pepper to taste.
Can be stored in the refrigerator in a tightly sealed container for up to 1 week.

French dressing

• 1.5 tsp. freshly squeezed lemon juice
• 0.25 tsp celery seeds
• 1.5 tsp. Sahara
• 0.75 tsp. ground paprika
• 2 tsp. tomato paste
• freshly ground pepper
• red wine vinegar – 25 ml
• 0.25 tsp coarse salt
• 1 tsp. dry mustard
• olive oil – 0.5 cups
• 1 tsp. chopped onions

In a bowl, mix tomato paste, sugar, onion, mustard, paprika, salt and celery seeds. Season with pepper. Mix everything with vinegar and lemon juice. Slowly pour in the oil in a continuous stream, whisking constantly until a homogeneous emulsion is obtained.

Can be used another way. Beat all ingredients except butter in a blender until pureed. With the blender running, slowly pour in the oil in a continuous stream. Beat until a homogeneous emulsion is obtained. The dressing should be used immediately after preparation.
Goes great with romaine lettuce, cucumbers, red onions and radishes.