salad dressings


  • Homemade mayonnaise: a well-known sauce made with their own hands
  • "Pesto": a native of Italy
  • "Nice": harmony of unusual combinations
  • "Bechamel" with onions
  • Sauce "French": delicate taste and spicy aroma
  • The sauce for delicate leafy salads

Even the most boring salad can be revived, he added "flavor", to take care of his originality. Even long-familiar taste can be changed to make it new and memorable. To do this, you need only prepare a different salad dressing, of course, a suitable, well blended with the basic ingredients of the dish. With it, you can change the accents and home to surprise guests or unusual, but very interesting taste of familiar dishes.

Of course, salads today there is great variety, and filling them can be very different. Realizing this, we have collected a variety of recipes for sauces and want to share them with you so you can experiment. Making new for yourself gravy and dressings, you will relive the usual salads, enjoy new flavors and get a well-deserved praise. Let's start with the "Soviet classics."

Homemade mayonnaise: a well-known sauce made with their own hands

This is a great alternative to mayonnaise shop with his calories and harmful food additives. Home Edition sauce lighter and healthier, because in its manufacture are used only natural products. For a long time there were various recipes for mayonnaise, but we offer it in a blender to prepare traditional dressing - tender and buoyed appetite.


  • 225-250 grams of olive oil
  • one egg
  • dry mustard and sugar - teaspoon
  • lemon juice - 2 tsp
  • white pepper and salt - to taste

Cooking method:

Make filling in a blender is easy, but in the case of this sauce to the salad is one subtlety: the ingredients to be mixed in a certain order, and each of them must be at room temperature. First you need to take an egg and break the yolk, then add the sugar, pepper, mustard and salt, and about 25-50 grams of olive oil. All this is necessary to mix evenly, thin stream pouring lemon juice and 100 grams of butter. The resulting mixture should beat blender for one minute. Then pour into it the remaining olive oil and stir until thick.

This is a classic version of the refueling, but there are recipes for mayonnaise with various additives, for example, grated onion, turnip greens, walnuts, curry and Tabasco. To find them, you can easily have. Prepare homemade mayonnaise, but do not forget about other sauces, no less interesting and more unusual.

 salad dressing

"Pesto": a native of Italy

This dressing is loved by residents of Milan and Turin, Parma and Bologna, Venice, Rome, Florence and Venice. The Italians started to use it as an addition to pasta, fish and meat. Today, remembering the recipe of successful European sauces to salads, just need to pay attention to the "Pesto" - over time it has become a real classic. His cheese notes with hints of nuts and greens perfectly emphasize the rich taste of multi-component foods.


  • hard cheese (traditionally - Parmesan) - 100 grams
  • pine nuts - 150 grams
  • 4 beam basil
  • 5 cloves garlic
  • vegetable oil
  • salt - to taste

Cooking method:

First you need to finely chop the basil, pre-washed and thoroughly dried. In order not to lose time, in parallel with this, you can heat the pine nuts in a frying pan and put them to cool. As soon as the green is sliced, you can move on to the cheese - it is necessary to finely grate. After that you need to mix basil, Parmesan and nuts have cooled in a blender and whip them to a state of crumbs. All this is necessary to taste and season with salt. Then, whisking constantly, begin to pour a thin stream of olive oil: it should be done so long until a viscous mass - paste.

"Pesto" is interesting not only for its taste, but also by the fact that it can be stored for a long time. It is only necessary to shift it in a jar, pour vegetable oil 1, 5-2 cm and place in refrigerator. Taste Italian dressing will not change even after 7-10 days of such storage - you can cook on the weekends with the calculation for the week ahead.

"Nice": harmony of unusual combinations

Recipes of French petrol stations should start with this sauce - it was created for fans of the original. Initially "Nice" was the addition of the French fondue, but today it enriches the taste dozen salads. This filling can be submitted to any dish, which was used for cooking oil. So the "Nice" definitely be able to find a worthy place on your desk.


  • 1 tablespoon tomato paste
  • 2 bell peppers
  • 6 tablespoons mayonnaise (you can prepare a home - recipes we'll have suggested)
  • ¼ teaspoon yogurt (you can take the cream)
  • ½ teaspoon dried tarragon
  • black pepper, salt - to taste

Cooking method:

It is necessary to stir the yogurt (or sour cream), mayonnaise and tomato paste until smooth. Then you need to grind pepper in a blender, making it a smoothie. These two need to connect the composite ingredient, season with their tarragon, salt and pepper and mix thoroughly once again to the state of a homogeneous mass.

Of all the sauces to salads "Nice" is preparing perhaps the fastest - literally 5-10 minutes. This dressing has a rich and at the same time a very delicate taste, which is sure to appreciate your heart dear gourmets. If you are looking for original recipes that can vary light salads, take the "Nice" note.

 sauces to salads

"Bechamel" with onions

This is another version of the classic French dressing. Its delicate flavor, Tinted onions, has always been a great addition to climbing and other meat dishes. But today, "bechamel" actively used also as a supplement to the original salad with sturgeon, tongue, chicken and beef. If you collect interesting recipes of sauces, French dressing, this will be a real treasure of your cookbook.


  • Milk - 300 ml
  • 1 medium onion
  • butter - 25 grams
  • flour - 25 grams
  • 1 bay leaf
  • 1 sprig of parsley and 2 - thyme
  • ground nutmeg - pinch
  • pepper and salt - to taste

Cooking method:

In a saucepan melt the butter necessary, then add the flour and boil it all for 1-2 minutes, stirring constantly so that the mass was homogeneous. Then here you need to pour the milk, continuing to keep the mixture on fire. Then you need to finely chop medium onion, parsley and thyme. Green and half a pinch of nutmeg need to pour the heated milk and stir thoroughly. Then all the necessary salt and pepper and bring to a boil (on low heat) and hold for 5 minutes. This mixture should be let stand for 60-80 minutes - only after this time will be fully ready to refill.

Sauce "French": delicate taste and spicy aroma

The classic European recipes are continuing this dressing is so popular in France that it was even named in honor of the country. She has a very interesting taste, refreshing even all the usual dishes. But careful: with wine vinegar and garlic "French" is a spicy sauce to the salad. Do not overdo it with these ingredients, add them exactly in such a quantity, which is specified in the recipe, so as not to kill the flavor of what is supplied refueling.


  • 60-80 milliliters of vinegar (one-third cup)
  • 4 garlic cloves
  • 1 cup olive oil (better to take a cold-pressed)
  • 2 teaspoons hot mustard
  • ground pepper and salt - to taste

Cooking method:

With corolla need to mix in a deep bowl of olive oil and wine vinegar. Then you need to chop garlic, combine it with mustard, salt, pepper and pour into the resulting liquid. "French" sauce is almost ready - you need only to mix it until smooth, pour into a bottle and send it in the fridge to infuse. This dressing can be stored for a long time, but note that when applying it must be at room temperature. Therefore, somewhere in an hour before enjoying salad "French" dressing need to get out of the refrigerator.

 salad dressing

The sauce for delicate leafy salads

Leaves of fresh salad is very popular - today they added hundreds of different dishes. For them, even a specially invented dressing, taste subtly underlining the useful herbs and making even more pleasant variety. In addition, it is perfect for any other vegetable salads, so it is a practical recipe hostess really worth remembering.


  • 1/2 cans of unsweetened yogurt
  • 1/2 cans of mayonnaise salad
  • 2 tablespoons ketchup
  • 2-3 tablespoons of water
  • 1 teaspoon ground paprika
  • 1/2 tablespoons chopped pickled peppers
  • 1/2 chopped onion into small cubes
  • salt
  • pepper
  • 1 tablespoon chopped parsley

Cooking method:

Mix all into a homogeneous mass. That's - five minutes, and filling is ready. It is made from inexpensive and always available products, as parsley, pepper, onion, you can easily buy in the winter. It has a fresh taste, the energy you - with her dish of lettuce will be even healthier and more nutritious.

Today is not a problem to make dressing for all occasions. Using these recipes, you can cook a great salad dressings, vegetables, with meat, fish or seafood. And it gives you a variety of dressings space for culinary imagination. Combine the sauce with the salad that you love and know how to cook, and friends will thank you.

 Sauces for salads: the key components of good taste

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