Dressing for vinaigrette with mustard classic. Vinaigrette sauce: composition, recipes, preparation

The classic vinaigrette sauce, also known as vinegar, is also called French sauce. This elegant oil-and-vinegar salad dressing has hundreds of variations. It was this sauce, or rather its mustard version, that gave the name to the famous Russian beetroot salad.

List of recipes in the article:

Vinaigrette sauce: a classic recipe

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How to make vinaigrette sauce

A good vinaigrette sauce has many "secrets". One of them is the right ratio of oil and vinegar. The classic ratio for making this elegant French sauce is 3 to 1, where there are three parts of fragrant vegetable oil to one part of spicy vinegar. Since oil and vinegar are the main components of the sauce, not only their undoubted quality is very important, but also their compatibility with each other. Any vinegar and any vegetable oil will work for salad dressing, but strong-smelling oil won't work with strong-smelling vinegar. Exquisite balsamic vinegar requires "steamed" refined olive oil, which has a delicate aroma and taste. "Bright" tasty mustard oil is mixed with table vinegar. Spices are also added to the salad dressing, always salt and ground black pepper, aromatic herbs, fresh and dried, garlic, onions, fruit juices, mainly from citrus fruits. Honey, mustard, soy and Worcestershire sauce are some of the most popular dressings. To mix the vinaigrette, you definitely need non-reactive dishes - preferably glass or stainless steel, a whisk or a blender. All sauce ingredients should be at the same room temperature. Vinaigrette is an unstable emulsion. This means that after a while the sauce will delaminate, so it should be served almost immediately, but you should not rush too much, because in a very short time all the aromas and tastes in the dressing will not have time to combine into a single bouquet.

Vinaigrette is best served at the table no earlier than an hour after cooking, but no later than three hours.

Vinaigrette sauce. Classic recipe

For a classic French sauce, take:

• 3 tablespoons of olive oil
• 1 tablespoon wine vinegar
• salt and black ground pepper

You can make this sauce straight away in a bottle by pouring oil and vinegar through a funnel, seasoning with a pinch of salt and pepper, and shaking vigorously many times.

Vinaigrette sauce with mustard is considered no less traditional.

To prepare it, you will need.

Vinaigrette sauce can replace mayonnaise and will be an excellent dressing for salads with poultry, shrimp or boiled vegetables. Despite the simplicity of the recipe, it can be varied with additional ingredients, some of which perfectly complement vegetable dishes, while others go well with meat, chicken or seafood.

Classic Vinaigrette Sauce Recipe

kitchen treat

Ingredients:

1 tsp Dijon mustard

9 st. l. olive oil

How to make classic vinaigrette sauce:

1. The sauce is very easy to prepare - you just need to mix its ingredients. But it is important to remember that this should not be done long before the sauce is served on the table, as the oil-vinegar emulsion will separate.
2. For effective and uniform mixing of the liquid components of the Vinaigrette sauce, a jar with a tightly screwed lid is perfect. In it you need to combine olive oil with wine vinegar and shake vigorously.
3. Then Dijon mustard must be introduced into the resulting emulsion and the mixture thoroughly mixed, achieving complete dissolution of the mustard in the sauce. After that, you can add salt and black pepper.
4. The result is a somewhat hazy yellow sauce that has a sour taste and a spicy smell.

Thick vinaigrette sauce

Ingredients:

2 tbsp. l. wine vinegar (can be replaced with lemon juice)

6 art. l. olive oil

½ teaspoon salt

H ground black pepper to taste

How to make vinaigrette sauce:

1. You can mix the ingredients differently. To do this, put salt and a pinch of ground black pepper in a bowl, and then add 2 tbsp. tablespoons of vinegar and mix everything thoroughly, achieving complete dissolution of the salt.
2. Whisk the olive oil into the mixture using a fork. Vinaigrette sauce prepared this way will be slightly thicker.

Vinaigrette sauce with herbs

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This option complements vegetable salads and boiled fish or chicken dishes well.

Ingredients:

2 tbsp. tablespoons of vinegar infused with herbs

8 art. spoons of vegetable oil

Salt to taste

Greens to taste

Black ground pepper to taste

How to cook Vinaigrette sauce with herbs:

1. Vinegar must be mixed with salt and vegetable oil and beat thoroughly with a whisk for at least 5 minutes. This will be enough time for the oil and vinegar to emulsify.
2. To it you need to add finely chopped greens and pepper the sauce.

Egg Vinaigrette Sauce

Gourmetsleuth

Ingredients:

3 art. l. wine vinegar (can be replaced with lemon juice)

1 tsp Dijon mustard

9 st. l. olive oil

Salt and ground black pepper to taste

How to make Egg Vinaigrette Sauce:

1. For effective and uniform mixing of the liquid components of the Vinaigrette sauce, a jar with a tightly screwed lid is perfect. In it you need to combine olive oil with wine vinegar and shake vigorously.
2. Then Dijon mustard must be introduced into the resulting emulsion and the mixture thoroughly mixed, achieving complete dissolution of the mustard in the sauce. After that, you can add salt and black pepper.
3. Hard boil an egg, grind its yolk andadd to the mixture of vinegar, pepper and salt. Pour the right amount of olive oil into the resulting mixture. At the end of cooking, finely chopped egg white should be added to the sauce.

The Vinaigrette sauce recipe is truly universal in its application and provides a wide field for experimenting with its taste. It can be diluted with soy sauce and enriched with sugar.

The winter vegetable salad loved by everyone will be made more tasty and interesting by the original vinaigrette dressing. 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.

Ingredients:

• 1.5 st. l. natural apple cider vinegar;
• 5 st. 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. Be sure to use a natural product, and not the usual table with fruit flavoring.
3. Pour in salt and pepper.
4. Blend the dressing ingredients in a blender until smooth.

Such a classic sauce recipe is suitable for a vinaigrette prepared according to any recipe.

Add garlic to main recipe

Ingredients:

• 2 cloves of fresh garlic;
• 3 art. l. red wine vinegar;
• 5 st. l. olive oil;
• salt and a mixture of ground peppers.

Cooking:

1. Mix wine vinegar and olive oil in one bowl. You can do this by hand or with a mixer/blender.
2. Add fine salt to taste and colored ground peppers to the base.
3. Last, add the sauce with mashed garlic without a dark center.

Refrigerate dressing and use for freshly made vinaigrette.

With tomato paste

Ingredients:

• 3 dessert spoons of any vegetable oil;
• the same amount of thick tomato paste;
• 1.5 dessert spoons of mild mustard;
• 4 dessert spoons of boiled water;
• salt and sugar.

Cooking:

1. First of all, send vegetable oil and tomato paste to the blender bowl. Blend ingredients until smooth. This will be the basis of the future gas station.
2. Add mild mustard to it, pour in boiled water and again beat the components until smooth.
3. Salt the dressing. Add sugar to taste.

This vinaigrette salad dressing goes well with appetizer options that include pickled cucumbers 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 st. quality olive oil.

Cooking:

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

Chill the sauce well before adding it to the salad.

With mustard and vinegar

Ingredients:

• ¼ st. mild mustard;
• ¼ st. natural apple cider vinegar;
• ¼ st. low-fat sour cream;
• 1 tsp powdered sugar;
• fine salt to taste.

Cooking:

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

Vinaigrette dressing with mustard and vinegar is combined with any salad option. You can also add a variety of chopped nuts to taste. For example, walnut or cedar.

Recipe from Lazerson

Ingredients:

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

Cooking:

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

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

Vinaigrette dressing with balsamic vinegar

Ingredients:

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

Cooking:

1. This delicious vinaigrette dressing is quick and easy to make. 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 sauce base.
3. Mix all ingredients well and add lemon juice.

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

Cooking in French

Ingredients:

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

Cooking:

1. Place the Dijon mustard in a bowl. Squeeze the juice from the lime and immediately pour it over the mustard seeds. Grind the ingredients well.
2. Add powdered sugar to the sauce, salt the resulting 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 all the dressing ingredients thoroughly.

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

Any sauce prepared before adding to the salad should be thoroughly cooled.

Dressing 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.

Hello dear!

Such a simple, familiar, ordinary, but favorite salad - vinaigrette. Throughout the cold season, he periodically appears on our table, we love him dearly. When I cook, sometimes I change the composition a little for a change. Vinaigrette dressing remains unchanged - the main decoration of the salad!

The article will contain a recipe for vinaigrette dressing, our favorite set of ingredients for this salad, many variations on how you can diversify the usual vinaigrette, as well as tips on choosing ingredients and cooking vegetables for beginner housewives. I dine from the heart!

Vinaigrette Ingredients:

• 3 large boiled potatoes or 4-5 small ones
• 2 large boiled beets or 3-4 medium ones
• 2 boiled carrots
• 4 pickles
• 100-150 g sauerkraut
• 1 can of canned green peas

Dressing for vinaigrette:

• 3 art. l. vegetable oil (preferably fragrant sunflower or olive oil)
• 2 tbsp. l. vinegar (preferably natural - apple, grape)
• 1 tsp sugar (no slide)
• 1 tsp mustard (no slide)
• ½ tsp salt
• 1/3 tsp ground black pepper

Cooking vinaigrette

Vinaigrette recipes may differ in different sources, and each experienced housewife will have her favorite composition of ingredients. Above, I have already written my most successful and favorite set of ingredients for vinaigrette, but sometimes you want to experiment, change the taste of the salad a little, add new notes.

How to diversify the composition of the vinaigrette?

• add finely chopped onion (fresh, scalded, pickled or fried)
• remove sauerkraut, add another pickled cucumber instead
• pickled cucumbers replaced with pickled ones
• combine salted and pickled cucumbers
• instead of green peas, add canned or boiled beans
• add lightly salted herring fillet
• before serving, add finely chopped greens (dill, parsley, green onions)

Preparing vegetables for vinaigrette

For vinaigrette, you cannot specify the exact amount, the exact weight of vegetables - potatoes, beets, carrots are always different in size. But that doesn't matter. Even if your proportions are slightly different, it will not affect the taste.

Wash vegetables before cooking. We put in boiling water, then we reduce the fire. Potatoes and carrots are boiled for about 30 minutes, beets are cooked for an hour and a half. Readiness is checked with a knife. If the blade easily passes through the root crop - you're done! Also, vegetables can be steamed, in a pressure cooker, baked in foil in the oven.

Take it out, let it cool down a bit. Potatoes, carrots, beets peeled and cut into cubes.

Trim the edges of the cucumbers and also cut into cubes.

Squeeze juice from cabbage. If the cabbage is cut into very long strips, then cut it shorter - it will be more convenient to eat in a salad.

Put the vegetables in a large salad bowl or saucepan. Drain the liquid from the green peas and add it to the rest of the ingredients.

You can separately season the chopped beets 1 tbsp. l. oils and mix, only then combine with the rest of the products. Then beets will color the salad to a lesser extent and it will be more colorful.

Preparing the vinaigrette dressing

In a small bowl, combine oil, vinegar, sugar, salt, mustard and black pepper.

Aromatic sunflower or olive oil is better suited. If you don’t like this, take odorless refined sunflower.

Vinegar is better to take natural apple or grape, but ordinary vinegar essence is also suitable.

If you do not like mustard, then you can not add it. Without it, the dressing will already be rich in taste. I myself do not like mustard, but even for me it is good in vinaigrette, when one teaspoon is added to a large amount of salad.

Drizzle dressing over salad.

Mix thoroughly, but carefully so as not to crush the chopped vegetables.

There is a lot of salad! True, and it is eaten quickly.

The vinaigrette used to seem a little boring salad to me, but with this dressing, its taste sounded in a new way and became much more interesting! Thanks to my mom for the idea. Now in the cold season I cook it for sure! I hope you enjoy this updated vinaigrette!

********************************************

Finally - a piece of the Far Eastern golden autumn from our family. Now the leaves have almost fallen off, but we managed to visit the recreation center of Mishkin's lair in time. We breathed in the fresh autumn air, admired the beauty, fed the bear dumplings and even went to visit Baba Yaga. In my opinion, I was glad more than five-year-old Oleg))

All the very best to you!

With love, Elena Nazarenko

Probably everyone knows that sauces help improve the taste of your dishes, increase the calorie content of the diet. Our family loves different sauces! I bring to your attention a very interesting recipe that every housewife should be able to do. And so, vinaigrette sauce, cooking flow chart.

Traditional vinaigrette sauce

List of ingredients:

Servings: 6-8

• Wine vinegar (successfully replaced with lemon juice) 3 tbsp. l.
• Dijon mustard 1 tsp
• Olive oil 9 tbsp
• Salt, ground pepper to taste.

This recipe is very easy to prepare and any housewife will master it, even one that is just mastering the sauce. It is important to remember that this dressing cannot be prepared much in advance. It will flake and taste bad.

Cooking:

1. In a jar with a tight lid, mix the liquid ingredients - wine vinegar and olive oil.
2. Stir in the Dijon mustard. Shake the mixture until the mustard is completely dissolved. After this stage, it is allowed to add salt, ground black pepper.
3. As a result of the manipulations, a suspension with a very bright aroma and a sour taste should be obtained.

In addition to vegetable salads, this sauce perfectly complements meat dishes. Try it, you will definitely like it! We reviewed the classic vinaigrette sauce recipe. Try also preparing a version of the dressing with honey. Get very tasty.

Vinaigrette sauce with honey and mustard

List of ingredients:

Servings: 6-8

• Garlic - 1-2 cloves
• Fresh ginger - 5 grams
• Balsamic vinegar - 30 milliliters
• Honey - 1 teaspoon
• Mustard - 1 heaping teaspoon
• Soy sauce - 20 ml
• Sesame oil - 5 ml
• Vegetable oil - 50 ml.

This recipe with a photo will teach housewives step by step how to prepare an unusual sauce that will go well with meat and fresh vegetables, organically complementing their taste.

Cooking:

1. In a bowl, grate ginger, 1-2 cloves of garlic.

2. We send 1 tsp of honey, 1 tsp with mustard top, 30 ml of balsamic vinegar and 20 ml of soy sauce there.

3. Whisking without stopping, add vegetable oil. If available, you can add sesame oil. Mix until a homogeneous consistency. The cooked mass should have an appetizing brown color due to the soy sauce, which is part of this dressing.

Vinaigrette sauce with mustard

List of ingredients:

Servings: 6-8

• 1 tbsp white wine or balsamic vinegar;
• 3 tbsp olive oil;
• 5 tsp coarse salt;
• 5 tsp bitter peppercorns;
• 1 tsp Dijon mustard.

Such a sauce with mustard will perfectly complement fried meat, and of course a variety of salads.

The cooking process is very simple and will not cause difficulties:

1. Grind spices in a mortar, preferably into powder.
2. Dissolve them in vinegar.
3. Mustard should be added to vinegar, beat.
4. At the very end, add vegetable oil and shake thoroughly again.

This dressing is combined not only with fresh vegetables and meat, but also with fried onions. Be sure to try cooking such as crispy white toast, fried onions and lots of delicious sauce.

Why is it worth making Vinaigrette Sauce?

This dressing will surprise and please, first of all, with its unusual taste, all those who like to eat salads from fresh vegetables. Why is she so special?

• Unique spicy taste
• Very affordable ingredients with the exception of Dijon mustard, which, however, can be omitted
• This dressing will expand your taste horizons.
• It's very quick and easy to cook

We think that these pluses are enough for you to go to the kitchen and prepare the Vinaigrette dressing for your dinner. Like any dish, this dressing has its own contraindications.

Who Shouldn't Use Vinaigrette Salad Dressing?

Unfortunately, this dressing is not acceptable for everyone in the diet. Let's look at a list of conditions and diseases for which it is desirable to prepare a different dressing, or even better, eat natural vegetables:

• The state of pregnancy and lactation. The presence of pepper, honey can provoke an allergy in a baby.
• Diseases of the gastrointestinal tract. For example, with gastritis, pepper and other hot spices are contraindicated.
• Allergy to any components of the sauce.

If at least in one point you recognize yourself, then it is recommended to refuse to prepare this sauce, because health is more important. Well, if your health accepts the composition of the sauce, then go ahead and experiment!