- Classic vinaigrette
- Vinaigrette with herbs
- Different versions vinaigrette
If you think that this is only vinaigrette beetroot cabbage salad, then you are deeply mistaken. His "Russian" name he must "vinaigrette", and in most of the world known as Russian salad. By the way, this sauce is very popular in Europe as an excellent dressing not only to a variety of salads, but also to other dishes or cold dishes. Vinaigrette recipe is very simple and is used to prepare caprese salad, the famous Greek and the already mentioned Russian salad (salad in our understanding). Serve this sauce in a sauce for cold fish and hot pork. It goes well with shrimp and chicken.
By and large the same account vinaigrette - a salad dressing, which is made of vinegar and vegetable oil. However, depending on the recipe it is possible to diversify additional ingredients, some of which are more suited to the boiled or fresh vegetables, and the other is better with meat or chicken, fish or shrimp. So if the sauce is so versatile, let's learn how to cook it in the classic recipe or with various additives.
Traditional classic recipe sauce. It fits all salads with fresh vegetables, to meat and fish dishes to appetizers with shrimp or other seafood, and even dumplings. And also used for fueling the classic vinaigrette.
- Olive oil;
- Black pepper.
To prepare the sauce over the classic recipe will take three parts oil and one part vinegar. Spill Oil and vinegar in a jar with a tight-fitting lid, add to the large salt, freshly ground pepper and a good shake all. The result is a hazy yellowish sauce with spicy sour taste and smell.
You can make this sauce, and a little different. In a bowl put half a teaspoon of salt and a pinch of black pepper. Add two tablespoons of vinegar and stir until all the salt is dissolved. Then add six tablespoons of butter and whisk mixture with a fork. The result will be cloudy, but more dense than in the first case mass.
Instead of vinegar, you can use a dry white wine, lemon juice (especially - when filing with boiled shrimp), berry or apple cider vinegar. If the sauce vinaigrette to do in advance, before serving it should be again a good shake.
Vinaigrette with herbs
This version of the sauce is perfect for filling vegetable salads, as well as dishes of boiled or stewed fish. And with a simple boiled chicken he, too, is well combined.
- 2 tbsp. spoon of vinegar infused with green;
- Article 8. tablespoons vegetable oil;
- ground hot pepper;
- dining finely chopped herbs to taste (green onions, parsley, rosemary, thyme).
Vinegar, stir well with a pinch of salt. Add the vegetable oil and mix well whisk. Sauce whisk for 5 minutes, until a uniform mass, and oil will not connect with vinegar. Add herbs and sauce to taste and pepper.
Different versions vinaigrette
The principle of the preparation of the sauce with the addition is no different from the traditional. But every recipe in their own interest.
If you like the combination of taste of garlic shrimp, this recipe is a must adopt. You can make a salad with shrimp and mayonnaise do not fill it, as usual, but such a spicy sauce. And you can treat yourself to a delicacy dinner with shrimp, just dipping them in sauce and enjoying the taste of shrimp meat, spiced with hot and spicy sauce. To prepare the sauce, this option, you need to rub a clove of garlic with salt and pepper, mix it with vinegar and oil, and shake well.
This recipe is recommended for the preparation of hot sauce to pork chops, or fill it with chicken salad with soy or meat. You can make this sauce on the traditional recipe, just add salt and pepper half teaspoon prepared mustard.
This recipe is perfect for making a "cold" and a spicy tomato sauce with meat dishes. To prepare the sauce, this option, you need one ripe and juicy tomato scalded with boiling water and remove from it a tough skin. Then rub through a sieve tomato, turning it into a tomato puree and get rid of the seeds. The resulting tomato puree put salt and pepper, add vinegar, stir and slowly add oil (three times more than the vinegar).
This recipe will allow to cook wonderful and tasty substitute for mayonnaise, which is suitable to any salad with chicken or shrimp, or with boiled vegetables. To do this, you need to pound the sauce boiled egg yolk and add it to the mixture of vinegar and salt and pepper. Pour the required amount of vegetable oil, and finally put to the same finely crumbled egg white.
- Vinaigrette with sweet pepper
Southern European recipe of the famous sauce. Salad with white chicken or shrimp, he is unlikely to fit. But fatty pork chop with sauce acquires a delicious flavor. And this recipe can be used to prepare the sauce, perfectly complementing appetizers with smoked chicken, or acting as a seasoning for boiled potatoes. For the preparation of the sauce should be one large and fleshy pepper (preferably red) to bake in the oven or in the microwave. Then wipe it through a sieve and add to the mix of cider vinegar, salt and pepper. Pour vegetable oil and whisk. By the way, this sauce will flavored especially if to cook it on the basis of raspberry (or other berries) vinegar.
Try to improve the simple vinaigrette recipe to suit your tastes. For example, cook it through thick and fragrant mustard oil and diluted soy sauce, or slightly sweetened. Serve this sauce with boiled shrimp, potatoes, dumplings, chicken or meat. The most simple dish, he will make a spicy and special. No wonder that the famous sauce recipe is so popular in Europe. And what we are worse than the Europeans?