Vinegar

Widely distributed in wine-producing countries (primarily in France), it is obtained by fermenting grape wines or juices.

The large amount of esters they contain gives vinegar a pleasant smell.

There are two types of wine vinegar - red and white. Classical red wine vinegar made from Bordeaux wines (cabernet, merlot, malbec grape varieties). The characteristic color and aroma are achieved by long aging in oak barrels. In cooking, red wine vinegar is used primarily for making sauces, marinades and classic salad dressings.

White wine vinegar obtained from dry white wines, it is considered lighter in taste than red. It is usually fermented in stainless steel containers; In terms of price, it is often cheaper than red. Various salad dressings are also prepared with white wine vinegar, and it is used in the preparation of meat dishes. In addition, if you add a little sugar to white vinegar, it can replace white wine in almost any sauce recipe.

There are also more exotic types of wine vinegar. For example, sherry vinegar or champagne vinegar, which is produced from the sediment that settles on the walls and cork of the bottle in which champagne is fermented.

Red sweet and sour sauce

- 2 tablespoons (spicy) ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sesame (or any vegetable) oil
- 250 ml chicken broth (or water with bouillon cubes)

- 1 tablespoon sugar
- red adjika - to taste (minimum - 1 teaspoon)
- corn starch (about 1 tbsp)

Bring sugar and vinegar to a boil and bring to a light golden color (this is how caramel is formed, be careful - do not burn, stir constantly), then add broth, ketchup, soy sauce, vegetable oil and adjika (be careful: caramel may splash at this moment - do not get burned!).If you want a rich red colorto your sauce - add 1 tbsp. spoon of tomato paste.Boil and thicken slightly with cornstarch (diluted in 2 tablespoons of water).

This sauce can also be consumed both hot and cold. See above.

Yellow sweet and sour sauce

The simplest option.

Ingredients for 4 people
- 1 jar of canned pineapple (+-230g.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon sugar

Separate the juice from the pineapple pieces, chop the pieces (VERY small cubes).
Make caramel from sugar and vinegar, quench with pineapple juice, and boil a little. Add chopped pineapple and cook a little more until slightly thickened. If necessary

Use the same as the options above.

In case you want to serve these sauces hot (for example, with meat), you can add more vegetables, cut into strips, for example, carrots, paprika, onions... And, of course, you can add just a little garlic (1 clove) - to emphasize flavor nuances. Don't overdo it! We are NOT making garlic sauce!

All these sauces are prepared with vinegar, I hasten to warn you in advance: in this case it is impossible to replace vinegar with lemon juice!!! When heated, the acid of the lemon is destroyed and you will not get a sweet and sour sauce...

French dressing with balsamic vinegar ( Balsamic Vinaigrette)

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

1 small shallot (can substitute red onion), finely chopped

1 tbsp. honey

1.5 tsp. spicy grain mustard

1-1.5 tsp. fine salt (or to taste)

0.5 tsp freshly ground black pepper

2 tbsp. lemon juice

Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. Balsamic French Dressing has a more subtle, mild flavor than regular French dressing, making it a good choice for delicately flavored vegetables.

Cooking method

VEGETABLE MIX

Ingredients:

• Eggplant
• cucumbers
• Celery
• Onion
• Cilantro
• Peanut
• Ginger
• Flavor enhancer
• Sugar 2-3 tbsp.
• Vinegar
• Soy sauce
• Sesame oil
• Dried hot red pepper
• Sesame seeds.

Cooking method:
We will prepare a vegetable platter from this set of vegetables. But you can use other vegetables too. For example, cauliflower, green beans or any others to your taste. As a result, you will get a wonderful marinated appetizer. In China, it is generally believed that sour foods are very beneficial for the liver and general health, so you can add even more vinegar than in the recipe.

1. Cut the eggplant into slices and add salt. Shake slightly to release the juices from the eggplants.



2. Slice the celery diagonally.



3. Cut the cucumbers into thick slices and also add salt.



4. Cut the onion into strips and chop the cilantro.



5. The main ingredient is garlic. Feel free to cut a couple of small heads of garlic into slices.



6. Pour vegetable oil into the frying pan. Heat it up and throw in a few cloves of garlic.



7. Then place the eggplants in the pan and fry. The eggplants will absorb the garlic flavor. Fry until golden brown. The eggplants should shrink slightly in volume and soften. Remove from heat.



8. Prepare the sauce. Soak the peanuts in warm water in advance and keep them until they swell. Drain the water.



9. Add salt 0.5 tsp, flavor enhancer 0.5 tsp, sugar 2-3 tsp. and wine vinegar 3/4 cup.



10. Add chopped ginger, onion, garlic and cilantro.
11. Add cucumbers and celery to the sauce. Mix everything and add 0.5 cups of soy sauce.



12. Place the fried eggplants into the resulting mixture and try to submerge them in the sauce. Leave everything to steep for half a day.
13. Heat sesame oil in a frying pan and add dry red pepper.



14. Fry a little and pour over our assorted vegetables. If you don't like it spicy, you don't have to add pepper. Just heat the sesame oil in a frying pan and pour the hot oil over the assortment.

    

15. For more flavor, add 1 tbsp. sesame seeds.
16. Leave it to steep for another half day.

Vinegar-based sauces have a pungent taste. They are used for preparing cold appetizers, salads, and they are also suitable for meat dishes. It is better to use wine or fruit vinegar. When reading recipes, don’t forget about!

A very tasty salad dressing, I received the recipe from a friend who is a chef at an Italian restaurant. This sauce is prepared quickly and can be prepared immediately before dressing the salad, or it can be stored in advance in the refrigerator for up to 1-2 days.

• Olive oil - 150 g
• Vinegar (balsamic “Aceto balsamico di Modena”) - 100
• Mustard (with grains) - 1-2 tsp.
• Salt (to taste)
• Spices (aromatic herbs for salads) - 1-2 tsp. “Aromatic herbs” spice for salads - dill, parsley, basil, chives.
• Honey (optional) - 1 tsp.
• Pumpkin oil (optional) - 1-2 tsp.
• Black pepper (ground, to taste)

Mix all the listed ingredients until smooth. Before each salad dressing, the sauce must be shaken.

Recipe 2: Garlic sauce with vinegar and soy sauce

• Finely chopped garlic 2 tablespoons
• Vinegar ½ cup
• Soy sauce ¼ cup

In a small bowl, combine minced garlic, vinegar and soy sauce. Store in the refrigerator for up to 3 days.

Recipe 3: Horseradish sauce with vinegar

• Horseradish (Root) - 300 g,
• vinegar 9% - 250 g,
• water - 450 g,
• sugar - 20 g,
• salt - 20 g

Grind the peeled, washed horseradish on a grater or grating machine, then lightly chop it with a knife, put it in a bowl, pour boiling water over it, and cover the bowl with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. The sauce is served with cold and hot meat and fish dishes.

Recipe 4: Chinese Sweet and Sour Sauce

• Sugar 1.5 tablespoons
• Vinegar 2 tablespoons
• Soy sauce 1 tablespoon
• Tomato puree 1 tablespoon
• Orange juice 3 tablespoons
• Corn flour 1 teaspoon

1. Place sugar, vinegar, tomato puree, soy sauce and orange juice in a ladle. Mix flour with 4 tablespoons of water and also add to the ladle.
2. Bring the sauce to a boil over low heat, stirring constantly.
3. Serve hot - this sauce goes well with roast pork, chops, etc.

Recipe 5: Béarnaise sauce with vinegar

• egg yolks – 3 pcs.
• 1 shallot
• 3 tbsp. l. dry white wine
• 120 g softened butter
• salt, ground white pepper
• tarragon and chervil without leaves - a few sprigs
• white wine vinegar - 3 tbsp. l.

Boil a mixture of dry white wine, wine vinegar, 1 chopped shallot and several sprigs of tarragon and chervil without leaves in a saucepan over medium heat. The mixture should evaporate by two-thirds.
Remove the sprigs of greenery and strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become foamy. Mix with the evaporated mixture and place the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mixture cool slightly. Whisking constantly, gradually add 120 g of softened butter, spoon by spoon. Add the chopped tarragon and chervil leaves and reduce the sauce a little, seasoning it with salt and ground white pepper to taste. Serve the sauce warm. It goes well with grilled beef or veal.

Recipe 6: Mojo sauces with vinegar: green and spicy

For green mojo:

• 120 ml extra virgin olive oil
• 1 bunch of green onions
• 3 cloves garlic
• 1 tsp. ground cumin
• 3 tbsp. l. wine vinegar

For the spicy mojo:

• 120 ml olive oil
• 1 pickled sweet pepper
• 3 cloves garlic
• 1 tsp. ground cumin
• 1 tsp. ground hot pepper
• 1 tsp. salt
• 2 tbsp. l. wine vinegar

Prepare spicy mojo. Grind the pickled peppers into a puree. Peel and chop the garlic. Mix the puree with garlic, add salt, cumin and hot pepper. Mix well.

While whisking, pour in the vinegar and olive oil.

Prepare green mojo. Wash the onion, dry it and grind it into a puree with a pestle. Peel the garlic, crush it with the flat side of a knife, then chop it. Add garlic and cumin to the onion puree. Mix. Continuing to stir, pour in the vinegar and olive oil.

Serve sauces with boiled potatoes, pasta or fresh white bread.

Recipe 7: Red Sweet and Sour Sauce

– 2 tablespoons (spicy) ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sesame (or any vegetable) oil
- 250 ml chicken broth (or water with bouillon cubes)

- 1 tablespoon sugar
- red adjika - to taste (minimum - 1 teaspoon)
- corn starch (about 1 tbsp)

Bring sugar and vinegar to a boil and bring to a light golden color (this is how caramel is formed, be careful - do not burn, stir constantly), then add broth, ketchup, soy sauce, vegetable oil and adjika (be careful: caramel may splash at this moment - do not get burned!). If you want to give a rich red color to your sauce, add 1 tbsp. spoon of tomato paste. Boil and thicken slightly with cornstarch (diluted in 2 tablespoons of water).

Recipe 8: Yellow sweet and sour sauce

The simplest option.

— 1 jar of canned pineapple (±230g.)
- 1 tablespoon of wine (or any other) vinegar
- 1 tablespoon sugar

Separate the juice from the pineapple pieces, chop the pieces (VERY small cubes).
Make caramel from sugar and vinegar, quench with pineapple juice, and boil a little. Add chopped pineapple and cook a little more until slightly thickened.

In case you want to serve these sauces hot (for example, with meat), you can add more vegetables, cut into strips, for example, carrots, paprika, onions... And, of course, you can add just a little garlic (1 clove) - to emphasize flavor nuances. Don't overdo it! We are NOT making garlic sauce!

Recipe 9: Pepper Sauce with Dijon Mustard

2 egg yolks
salt pepper
125 ml vegetable oil
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons Worcestershire vinegar
2 tbsp sour cream
1 pinch thyme

Whisk the egg yolks with salt, pepper, lemon juice, Worcestershire sauce and mustard until smooth. Slowly stir the butter into the mixture using a mixer. Mix with sour cream and thyme. If the sauce is too thick, add a small amount of vinegar diluted with water to the sauce.
The sauce will be an excellent dressing for a salad mix or will perfectly complement a beef chop.

Recipe 10: Manti sauce with vinegar - pickled onions with spices

Perhaps the most traditional addition to manti is vinegar. In order to make vinegar-based manti sauce, you will need to add onions and spices to it. Just like everything ingenious. Onions marinated in vinegar and spices go very well with both dough and meat; I highly recommend this recipe for manti sauce. Ingredients:

• Vinegar (6% or essence) - to taste.
• Cold boiled water
• Onion – 1 large head
• Parsley and green onions - 1 small bunch each
• Black pepper, salt, spices – “Khmeli Suneli”

This recipe for manti sauce is made with vinegar and onions. It is better to use vinegar without additives, or in extreme cases, only with lemon. All other additives (for example, wine and any other) will not be very suitable for this sauce recipe. The next point is that to prepare this sauce for manti, you need a good and large onion, without any separation or layering, since the onion will need to be cut very, very thinly, which is difficult to do with a clogged onion.

We cut our large onion very thinly into half rings. Particular attention is paid to thickness; it is better to remove all thickly sliced ​​or poorly sliced ​​half rings, since their presence in our sauce will be unnecessary.

Place perfectly thinly sliced ​​onion half rings in a deep bowl, sprinkle generously with black pepper, suneli hops and a little salt, then pour it all with a small amount of vinegar.

The resulting mixture is diluted with cold boiled water. As an option or advice (especially for those inexperienced in diluting vinegar), I could recommend diluting the vinegar with water in a separate container, and only then pouring the prepared solution on the onion and spices...

Finely chop a small amount of parsley and green onions, sprinkle our sauce on top, let it sit for 10-15 minutes (so that the onions have time to marinate), and our manti sauce is ready to serve.

Notes: When using sauces for manti, people usually try to dip or poke the manti into the sauce, and some people pour manti sauce on it. Both are wrong! Accordingly, the advice: take the manti with your hands, bite the upper part of it, and with a spoon put our sauce inside the manti, and be sure to get the pickled onion inside the manti!

Recipe 11: Sesame Rice Vinegar Sauce

– 50 gr. 3-5% rice vinegar,
– 50 gr. shoyu soy sauce,
– 30 gr. sesame seeds (light)
– 20 gr. mirin rice wine.

Combine shoyu soy sauce in a glass container with rice vinegar. Then pour in the mirin and add sesame seeds. Carefully move, cool and serve. Can be stored in the refrigerator for no longer than a month.

Recipe 12: Amazu Sweet Rice Vinegar Sauce

– 60 gr. rice vinegar,
– 40 gr. Sahara,
– 2 gr. salt.
Pour the rice vinegar into a small saucepan and place over low heat. Add salt and sugar, stirring continuously, and cook until the grains are completely dissolved. Allow to cool and serve.

Recipe 13: Rice Vinegar Shrimp Sauce

3 tbsp. l. soy sauce
1 tbsp. l. rice vinegar
1 tbsp. l. orange juice
2 tsp. sesame oil
2 tsp. honey
1 clove garlic, minced
1.5 tsp. chopped ginger root

Combine the ingredients for the sauce and mix. Serve the shrimp on a platter lined with curly parsley or salad.
Mix the first four ingredients, leave for 10-15 minutes or a little longer, place slices of raw salmon on a dish and pour the sauce over them, sprinkling with finely chopped green onions.
Mix soy sauce, rice vinegar, sesame oil and grated ginger. Sesame oil adds a unique finish to the dish, but salmon itself is quite fatty, and therefore the presence of oil in the sauce is not necessary.

And some more recipes for sauces with vinegar

Salad dressing. Salt and sugar are dissolved in 3% vinegar. Then add ground pepper, vegetable oil and; mix well. Used for salads and vinaigrettes.

Mustard dressing for salads. Grind mustard, salt, sugar, ground pepper and boiled egg yolks well. Then, with continuous stirring, vegetable oil is gradually introduced. Before finishing beating, add vinegar.

Vegetable marinade with tomato. Carrots, onions, white roots are cut into strips and sautéed in vegetable oil, tomato puree is added and sautéed for another 7-10 minutes. After this, add fish broth or water, vinegar, allspice, cloves, cinnamon and boil for 15-20 minutes. At the end of cooking, add bay leaf, salt, and sugar. Hot marinade is poured over fried fish.

Vegetable marinade without tomato. Carrots, onions, and white roots cut into strips are sautéed in vegetable oil until completely soft. Then add vinegar and allspice.

Chapter:
Sauces
5th page

SAUCES, DIVINGS, DRESSINGS
AND SALAD SEASONINGS

In the proposed recipes, the set of products is designed for 5-6 servings.
The consumption of salt, pepper, and herbs is often not indicated in recipes.
Approximately, per serving you should consume 2-3 g of salt, 0.02 g of pepper, 2-3 g of herbs.

About salad sauces

Getting acquainted with the art of making salads begins with recipes for making sauces, which are often used in salads.

Industrial and homemade salad sauces contribute to the good taste of salads, which give the salad an appropriate nuance. We should not forget about ordinary homemade dressing, seasoning and gravy.

Regular salad dressing is made from vinegar, salt and vegetable oil. Spices are added to this base to taste for flavor.

Tips for making sauces:

All spices should be dosed carefully so that they do not dominate, but only enhance the main taste of the salad components.

It is advisable to first dissolve the salt in a small amount of water or wine and to this solution successively add vinegar, spices and other seasonings - sugar, concentrated salad sauces and vegetable oil.

Shake the dressing well before dressing the salad.

Salad sauces consumed with protein foods should be prepared from vegetable oil, cream (use in small quantities), herbs and lemon juice.

Sauces for salads combined with carbohydrate foods should consist of fermented dairy products (kefir, curdled milk, yogurt).

The main thing is that foods rich in fats and vegetable oils are consumed in small quantities. Conversely, vegetables, fruits, and green salads can be eaten in unlimited quantities.

Before serving, each salad should be beautifully decorated and decorated, and 1-2 drops of rum or cognac will improve its aroma.

A salad is considered well prepared only if its appearance is appetizing. Therefore, you need to take care not only about the taste, but also about the pleasant appearance of salads.

Recipes

Sauces

VEGETABLE OIL SAUCE
Ingredients:
vegetable oil 1/2 cup
table vinegar or sour juice 1-2 tbsp. spoons
salt 1/4 teaspoon
sugar 1/4 teaspoon
pepper to taste
COOKING:

Mix everything and beat.

CREATURE SAUCE
Ingredients:
cottage cheese 100 g
milk 1 glass
salt
sugar
(if desired - cumin or mustard)
COOKING:

Grind the cottage cheese with a wooden spoon. Rub the grainy cottage cheese through a sieve or grind it through a meat grinder, season with spices, add milk, and grind into a homogeneous sour cream mass.
Dilute dry cottage cheese with more milk, and fatty cottage cheese with less milk.

MAYONNAISE
Ingredients:
very fresh egg yolk 1 pc.
vegetable oil 3 tbsp. spoons
fruit or wine vinegar 1 teaspoon
mustard powder 1 pinch
ground pepper 1 pinch
some herbal salt
some garlic powder
some Chernobyl powder
COOKING:

Beat the egg yolk well. Slowly add oil to it, whisking constantly. Beat for a long time until a thick cream forms. After this, add vinegar and spices.

Because salad dressings and mayonnaise contain raw egg yolk, they should be eaten immediately after preparation.

NUT MAYONNAISE
Ingredients:
nuts 200 g
vegetable oil 2-3 tbsp. spoons
lemon or cranberry juice 1 tbsp. spoon
COOKING:

Grind the nuts with a small amount of vegetable oil to make a paste. Whisk this paste with vegetable oil in a ratio of 2-3 tbsp. spoons of oil for 1/2 tbsp. spoons of gruel, add lemon or cranberry juice. Use immediately after preparation.

RAW FOOD MAYONNAISE
Ingredients:
yolks 1-2 pcs.
grated onion 1 teaspoon
or grated celery 1 tbsp. spoon
lemon or cranberry juice 1-2 tbsp. spoons
garlic 1-2 cloves
some radish, carrot or turnip tops
COOKING:

Beat the yolks, adding vegetable oil little by little; add grated onion or celery, lemon or cranberry juice. Mayonnaise can be made green by adding the juice of radish tops, carrots, turnips, and garlic.

HOMEMADE MUSTARD
Ingredients:
mustard flour 2 tbsp. spoons
wine or apple cider vinegar 1 tbsp. spoon
brown sugar 1 teaspoon
piece of black pepper
COOKING:

Mix all the ingredients with water in a Pyrex container and stir until you get a smooth dough. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from the boiling water.
Homemade mustard can be stored for a very long time.

CREAMY SALAD SAUCE
Ingredients:
garlic 1 clove
cottage cheese 2 tbsp. spoons
very fresh egg yolks 2 pcs.
butter 1 tbsp. spoon
mustard 1 teaspoon
dry sage on the tip of a knife
some herbal salt
COOKING:

Peel and chop the garlic clove. Mix all ingredients well with a mixer or pestle until you obtain a thick sauce.

FRUIT SAUCE
Ingredients:
apple 112 pcs.
pineapple, diced, 1 cup
orange juice 1/2 cup
COOKING:

Mix pineapple and chopped apple in a mixer, add orange juice. Pour the resulting sauce over the fruit salad.

SAUCE FOR SOLD VASH
Ingredients:
unrefined olive oil (can be replaced with soybean or sunflower oil) 1 tbsp. spoon
wine or apple cider vinegar 1/2 tbsp. spoons
brown sugar 2 tbsp. spoons
sour cream or full-fat yogurt 1 tbsp. spoon
finely chopped onions 3 pcs.
grated parsley 1 teaspoon
COOKING:

CORN OIL SAUCE
Ingredients:
homemade mustard 1 tbsp. spoon
corn oil 1 tbsp. spoon
half a lemon
brown sugar 1 tsp, spoon
garlic 2 cloves
chopped parsley 1 teaspoon
chopped dill 1 teaspoon
COOKING:

Mix all ingredients in a blender and add to salad.

CITRUS SAUCE
Ingredients:
sour cream 1 tbsp. spoon
olive oil 1 tbsp. spoon
citrus fruit vinegar 1 teaspoon
chopped onion 1 teaspoon
a little dry mustard or paprika
a little thyme
COOKING:

Mix all ingredients in a blender and add to the salad.

SEA CABBAGE SAUCE
Ingredients:
dried seaweed 1 cup
boiling water 21/2 cups
coriander seeds 3 tbsp. spoons
cumin seeds 1 tbsp. spoon
sweet peas 5-6 grains
star anise 1-2 stars
cloves 2-3 buds
ginger root powder 1-2 teaspoons
medium-sized onion heads 10-12 pcs.
sunflower or corn oil 100-150 g
COOKING:

Pour dried seaweed (it’s most convenient from a medicine bag) into a liter jar, pour boiling water over it, cover with a napkin and let it swell. Grind all the spices mixed together in a coffee grinder. Pour the spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready.

It can be stored in the refrigerator for weeks, but can be modified each time you use it.

Place the portion you intend to use in a salad bowl or simply in a deep plate. Stir in a glass of garden greens, previously finely chopped. A mixture of any garden crops is acceptable (beet leaves, turnips, radishes, radishes, dill, fennel, borage and even those herbs that we are accustomed to consider weeds - sour grass, oxalis, rapeseed). You can also take young leaves of linden, gooseberry, and currant. Don’t forget about the spring queens of our table - nettle and dandelion. You can take a few leaves of quinoa, clover, shepherd's purse.

SAUCE WITH EARLY SPRING GREENS
Ingredients:
1 bunch young parsnips
young leaves of currant, gooseberry and lemongrass, 2-3 pcs.
parsnip root 1 pc.
COOKING:

Wash the greens thoroughly and chop finely. In a cup or salad bowl, mix everything thoroughly with the sauce, sprinkle with lemon, orange or apple juice. You can always replace the juice with a teaspoon of dry white wine. The sauce is ready. This sauce contains a lot of vitamins, microelements and minerals, the lack of which is especially acute in the spring.

GREEN SAUCE
Ingredients:
watercress leaves 200 g
vegetable oil 1 teaspoon
lemon juice 1 tbsp. spoon
honey 1/2 teaspoon
COOKING:

Whisk the sauce from lemon juice, butter and honey. Pour boiling water over watercress leaves. Drain in a colander. Place the salad in a vase, pour over the sauce, and garnish with bright berries.

BECHAMEL SAUCE
(primitive recipe)
Ingredients:
vegetable broth 1 cup
wheat flour 2 tbsp. spoons
ghee 1 teaspoon
spices
COOKING:

It is advisable to prepare the flour for the sauce yourself by grinding 7-8 tbsp in a coffee grinder. spoons of sprouted wheat. In an enamel frying pan, boil a glass of rich vegetable broth, dilute the flour in a cup with warm water and pour in a thin stream into the broth simmering over low heat. With constant stirring, cook the sauce until cooked, i.e. until the moment when it thickens and individual bubbles appear - boiling begins. Cool the sauce and season with spices to taste.

SOY SAUCE
Ingredients:
soybeans 500 g
soybean oil 100 g
dried ginger 2-3 g
star anise 5 stars
turmeric 5 g
ground red hot pepper 0.5 teaspoon
allspice 5 peas
coriander seeds 5 pcs.
onion 5 pcs.
cloves 2-3 buds
COOKING:

Soak the soybeans for 2-3 days, changing the water several times a day. Then drain the water, add fresh water and put on fire for 1.5 hours. Drain the water, add fresh water and cook again until tender. Grind the soft beans in a bowl, rub through a colander or grind in a meat grinder. If the mass turns out to be too thick, add a glass of broth in which the beans were cooked. Grind all the spices into flour and rub into the puree. Grind the sauce, which will remind you of a delicious pate.
This sauce can be used to season not only salads, but also soups, and can also be served as an independent dish.

SALTED PRUNE SAUCE
Ingredients:
prunes 10 pcs.
lemon or orange juice 2 teaspoons
vegetable oil 2 tbsp. spoons
dry wine 2 tbsp. spoons
freshly prepared berry juice 5 tbsp. spoons
COOKING:

If there are no salted prunes available, you can use dried ones, but the main charm of the sauce may be lost.

Lightly steam the prunes and grind with other ingredients. In this form it can be stored for several days. Vegetable oil and wine for the sauce can be flavored.

This subtle seasoning can be used not only in salads, but also in soups, sauces and other dishes.

Salad toppings

MAY GRAVY
Ingredients:
lemon or cranberry juice
vegetable oil
some green onions
a little chopped parsley
COOKING:

Combine lemon or cranberry juice and vegetable oil in equal proportions. Add some green onions, chopped parsley, shake in the bottle.

SOUR CREAM DIVINE
Ingredients:
juice of one lemon sour cream 3 tbsp. spoons
garlic 1 clove
chopped onion 1/2 teaspoon
COOKING:

Mix the juice of one lemon with sour cream, add a clove of garlic, chopped onion and vegetable oil. Shake everything up.

TOMATO gravy
Ingredients:
vegetable oil 8 parts
fresh juice of pureed tomatoes 4 parts
lemon juice 1 teaspoon
grated celery to taste
COOKING:

Mix all products.

Salad dressings

SALAD DRESSING
(MEXICAN CUISINE)
Ingredients:
egg (yolks) 1.5 g
dry mustard 4 g
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
COOKING:

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

PROVENCEAL RESEATING
Ingredients:
yolk 1 pc.
vegetable oil 1 tbsp. spoon
lemon juice 1/2 cup
COOKING:

With your right hand, grind the yolk in a mortar with a wooden spoon, adding drops of vegetable oil with your left hand; When it thickens, add lemon juice, alternating it with vegetable oil.

Seasonings for salads

SALAD SEASONING
Ingredients:
vegetable oil 3 tbsp. spoons
vinegar 1 tbsp. spoon
mixture of crushed dry leaves of annual savory, marjoram and basil 1 teaspoon
salt
pepper
COOKING:

Mix everything thoroughly and add to the salad before serving.

GARLIC SEASONING
Ingredients:
garlic 1 head
olive oil 1 tbsp. spoon
lemon juice 1 teaspoon
COOKING:

Grate or finely chop the garlic, pour olive oil over it, add lemon juice, and let it brew for several days.

SEASONING FROM HERBS
Ingredients:
onion 1 head
olive oil 1 tbsp. spoon
lemon juice 1 teaspoon
chopped herb of your choice (sage, thyme, basil, parsley, dill, etc.) 1 tbsp. spoon
COOKING:

Prepare in the same way as garlic seasoning, but use onions instead of garlic. Add chopped herb of your choice.

FRUIT SEASONING
Ingredients:
kefir 1 part
fruit juice 1 part
mint 1/4 part
COOKING:

Mix kefir and lemon or fruit juice, add mint.

YOGURT SEASONING
Ingredients:
garlic 1 head
yogurt 200 g
salt on the tip of a knife
chopped herbs (sage, thyme, basil, parsley, dill) 1 tbsp. spoon
COOKING:

Grate the garlic, add it to the yogurt, add salt, and mix with chopped herbs.

HOW TO COOK VEGETABLE SALADS

You can limit yourself to sweet, flour, and fatty foods, but not vegetables. Vegetable salads are recommended to be eaten all year round and preferably every day. The more greens we eat, the better we feel. Vegetable salads not only stimulate the appetite, but also enrich the diet with valuable mineral salts, vitamins and other substances necessary for humans. It is important to teach children to eat salads; they especially need vitamins.

Salads are good both as an appetizer and as a side dish; they can be served for breakfast, lunch, and dinner. The aroma of green vegetables is given by the essential oils they contain. They stimulate appetite, promote good digestion, and therefore increase the digestibility of food. And the fiber that leafy greens are rich in stimulates intestinal motility.

The following vegetables are especially suitable for salad: cabbage, green lettuce, celery, cucumbers, radishes, onions, tomatoes, watercress, parsley, etc. Cabbage contains 10 times more calcium than green salad, and is better absorbed by most people.

Beets and potatoes need to be boiled whole, cooled and peeled.

Boil carrots, turnips, rutabaga peeled whole or simmer chopped with the addition of vegetable oil.

Tomatoes used for salads must be ripe and firm. If the tomatoes need to be peeled, place them in boiling water for a minute. For tomatoes intended for stuffing, cut off the top and then remove the seeds along with the juice.

Carrots, turnips, rutabaga, used raw in salads, are peeled, washed and cut into strips.

Salad celery, parsley, and dill are peeled and stored wrapped in damp gauze in a dark, cool place so that their color does not change.

Potatoes for salad should be boiled unpeeled and peeled after they have cooled.

To prevent potatoes from boiling in their skins when boiling, you need to salt them (0.5 teaspoon of salt per 1 kg of potatoes).

Potatoes will turn out tasty if you add a little garlic to the water in which they are boiled.

Potatoes should be cooked over moderate heat so that the starch swells evenly. When the heat is high, the outside of the potato bursts but the inside remains raw.

Potatoes won't burst in the oven if you prick each potato with a fork.

Once cooled, the potatoes should be peeled and cut into slices or cubes in accordance with the cutting form of other products.

Canned vegetables (peas, beans, carrots, beets, tomatoes) should be placed on a sieve or colander to drain before using for salad.

Peel and rinse onions and green onions. Cut the onions into slices, which are then disassembled into rings. To remove excess bitterness, chopped onions can be poured with table vinegar. It is recommended to chop green onions finely for salads, and for garnishing dishes - 3-4 cm long.

Cucumbers need to be washed, peeled and cut into slices, strips or cubes. Fresh cucumbers from greenhouses and greenhouses are usually not peeled.

For cabbage, first of all, you need to remove the contaminated leaves, then wash the head of cabbage well, cut it into two or four parts, cut out the stalk and place it in cold salted water for a while (at the rate of 50-60 g of salt per 1 liter of water). After this, rinse and chop the chopped parts of the head of cabbage again.

Sort the sauerkraut and squeeze out the brine. If the cabbage is very sour, it should be washed in cold water.

Celery prepared for salad must be sorted and freed from diseased leaves. Cut off the roots, clean the dark parts of the stems with a knife, rinse well in clean water, after soaking in cold water for 1-2 hours.

Separate the parsley and dill from the stems and rinse thoroughly. Branches of greenery are used to decorate salads, and the stems are used for cooking broths and sauces.

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It remains to say a few words about dressings, which, just like sauces and gravies, make the taste of a dish interesting and varied. Often many dishes are named after the dressing.

Dressing increases the nutritional value of the dish, provides missing nutrients that replenish the vitamins lost during heat treatment of the dish.

What do we usually dress salads with? That's right, most often with mayonnaise or sour cream, or vegetable oil. But you can also use various dressings for salads.

Salad dressings

Fresh vegetable salads are well seasoned with vegetable oils (olive, mustard, sunflower). To add flavor to the salad, you can add vinegar (balsamic, apple or wine) or lemon or grapefruit juice to the dressing to taste.

You can season the salad with unsweetened natural yogurt.

Dressing options for fresh vegetable salads

1. Beat mozzarella in a blender with kefir or matsoni.

Mustard dressing "Provencal"

Required: 10 g ready-made mustard, 2 egg yolks, 150 g vegetable oil, 25 g vinegar.

Grind the prepared mustard with a wooden spoon with raw yolks, gradually add vegetable oil and vinegar while stirring. Rub in one direction.

Serve chilled.

Provencal dressing with additives

Add finely chopped pickled or pickled cucumbers, or mushrooms, or mashed tomato to the Provencal mustard dressing.

You can diversify the taste of the dressing by adding finely chopped herbs (dill, parsley and tarragon).

Herring dressing

Required: 50 g of ready-made mustard, 250 g of Provencal dressing (see recipe above), 70 g of vinegar, 25 g of powdered sugar, 5 g of salt.

Gradually add Provencal dressing and vinegar to the mustard, ground with salt and powdered sugar.

And finally, a few more options for original gas stations.

Blue cheese dressing

Required: 50 g of this cheese (for example, Dor Blue), 50 g of mayonnaise, 2 cloves of crushed garlic, 2 tbsp. spoons of white wine vinegar, ½ teaspoon each of ground black pepper and salt.

Mix all ingredients and grind well.

Dijon mustard dressing

Required: 3 tbsp. spoons of olive oil, 3 tbsp. spoons of white wine vinegar, 1 teaspoon each of Dijon mustard, salt and sugar.

Mix and grind all ingredients thoroughly.

Herb dressing

Required: 3 tbsp. spoons of olive oil, 2 tbsp. tablespoons of vinegar infused with tarragon, 1 teaspoon of herbs (parsley, chervil, tarragon), 1 teaspoon of salt and sugar.

Italian dressing

Required: 3 tbsp. spoons of olive oil and balsamic vinegar, 2 cloves of garlic, ½ teaspoon of salt.

Sour cream dressing

Required: 3 tbsp. spoons of sour cream 20-25% fat, juice from half a lemon, sugar, salt and freshly ground black pepper to taste.

Make it a rule to have vegetable oil infused with herbs and spicy vinegar in your home. You may always need this to prepare different dressings.

And finally, another dressing that will be useful for fruit salads.

Dressing for fruit salads

Required: 200 g raspberries or strawberries (frozen berries can also be used), 100 g oranges, 30 g lemon, 400 g sour cream, 50 g sugar, 30 g liqueur, cinnamon.

Rub through a sieve. Remove the zest from the orange and lemon and squeeze out the juice. Finely chop the zest, scald and cool. Mix berry and orange juices, sour cream, add sugar, cinnamon, liqueur and mix thoroughly.

Cook in a good mood and serve with joy and pleasure!