• 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.

Classic vinaigrette

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.


  • Vinegar;
  • Olive oil;
  • Salt;
  • 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 sauce

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;
  • salt;
  • 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.

  • Garlic vinaigrette

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.

  • Mustard vinaigrette

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.

  • Tomato sauce vinaigrette

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).

  • Egg vinaigrette

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?

 Vinaigrette. Classic recipe and its variants

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 Drunk cherry cake recipe


  • Cherry Cake
  • Biscuit Cake
  • Cream Cake
  • Glaze cake

Fresh cherries in itself is remarkable: the taste and color of her with nothing to compare. But Cherry is good not only in the "natural" form. Her frozen, added to desserts, pickled, make wine, baked her pies and cook jams and marmalades. And what about the famous cherry compote! We offer you a recipe amazingly delicious chocolate cake "Drunk cherry", which is suitable for the grand feast for naughty bachelorette party. So if you are planning a holiday or want to treat yourself and your loved ones a delicious dessert, this recipe you will be very welcome. Besides Drunk cherry cake cook can be of the conventional products.

Chocolate cake with cherries baked biscuit Korzh a height of nine or ten centimeters. To get a delicious and airy cake recipe and technology of its preparation must be strictly observed.

Cherry Cake

That drunken cherries makes this special and spicy. How well you "intoxicated" berries will be so successful and the cake itself.


  • 500 g cherries, pitted
  • brandy to cherry liqueur


Cherry cake you need to prepare in advance. To do this you must select and discard all wormy and rotten berries, and the remaining whole cherries remove pits. To cherry was "drunk", it is necessary to pour brandy for at least twelve hours (it is better to do it in the evening). If the berries are too acidic, it is recommended to add cognac two to three tablespoons of sugar. Instead, you can use cognac brandy, vodka or liquor, but cognac - the perfect drink for the occasion.

Biscuit Cake

Traditionally the cake "Drunk cherry" is used classical biscuit recipe. But it is possible to cook and cake or baking soda on oily or sour cream biscuit cake.

Simple cake


  • 700 g of sugar
  • 10-12 eggs
  • 1 tbsp. Spoon cocoa
  • 3 tbsp. flour
  • 1 tbsp. spoon whiskey
  • 2 tsp. Baking powder
  • a little vanilla


To prepare the cake, whisk the eggs and sugar with a mixer in a lush lather. Add the cocoa powder and vanilla, mix all thoroughly. Pour in the whiskey carefully sprinkle in the flour and baking powder and whisk again all into a homogeneous mass of magnificent. The dough is ready for baking a cake. Then lubricate the split mold with a diameter of 28-30 cm with butter and a little sprinkle it with flour. Pour the batter into the mold and put on half an hour in a preheated 160 degree oven on the second level from the bottom.

Half an hour later, remove the form, remove the board and cover with a damp sponge cloth. In this form, place it on the bottom shelf of the oven for another 30 minutes at the same temperature. After half an hour, remove the finished cake, and after it has cooled, carefully cut off the upper part. Then remove with a spoon the middle of the cake, leaving a wall thickness of two centimeters.

The recipe for the classic biscuit


  • 6 eggs
  • 1 cup flour
  • 1 cup of sugar


Separate the yolks from the whites. Mash the yolks with the sugar into a homogeneous mass of white. Add to them the flour, cocoa powder and mix thoroughly. Chilled whites whisk in a solid foam (up to sharp peaks). Gently, one tablespoon, add the flour mixture to the whites: put the whites, gently mixed and put a new batch. The dough should have a lush and "breathing." Pour batter into prepared pan and bake (about forty minutes) over medium heat until the sample in the "dry toothpick." From the cooled biscuits and ready to remove the middle.

Sponge cake with sour cream


  • 3 cups flour
  • 2 cup sour cream
  • 1 cup of sugar
  • 3 eggs
  • 0 5 h. L. soda
  • 2 h. L. Cocoa powder


Mix sour cream with sugar and eggs. Mix the flour with cocoa and baking soda. Add the dry mixture to the liquid mass and knead the dough. Bake in a greased form (26 cm diameter) of about fifty minutes.

 Drunk cherry cake recipe

Cream Cake

While the cake is baked, prepare the cream. Do you need a cream of softened butter. This recipe involves the use of cream condensed milk, but this cake can be prepared with any other butter cream.

Recipe cream with condensed milk


500 g butter;
3 tbsp. tablespoons of cocoa;
1 can of condensed milk.

Cherry brandy take out and place on a screen (for fifteen minutes). Lightly whisk the softened butter and continue whisking, gradually (tablespoon) oil pour in sweetened condensed milk. At the end of whipping cream, add the cocoa powder. The cream is ready to put the cherry and biscuit crumbs. If you wish, you can pour in the cream two to three tablespoons of brandy from the cherries.

Recipe cream Charlotte


  • 200 g butter
  • 1 tbsp. unleavened milk
  • 1 tbsp. sugar
  • 2 tbsp. tablespoons flour


First you need to prepare the custard. Milk poured into tolstodonnuyu saucepan, pour the sugar in it and boil. Flour to dissolve a small amount of cold milk until smooth (no lumps) liquid slurry, diluted with hot milk and pour into a saucepan with the milk and sugar. Cook over very low heat, stirring constantly, until boiling. Ready custard cool completely. Lightly beat the softened butter and continue whisking, slowly pour oil into the custard.

Glaze cake

This cake can be covered with any chocolate. But we suggest you use the recipe on sour cream glaze.


  • 50 g butter
  • 3 tbsp. tablespoons of cocoa
  • 2 tbsp. Spoon sour cream
  • 3 tbsp. spoons of sugar


Mix the sour cream and sugar, put on fire and bring to a boil. Then add the butter and cook the icing until the oil had dissolved.


Fill in the middle of a cream sponge cake and cover with the tip cut off. Decorate the cake with chocolate and cherries. The cake should be prepared on the eve of the holiday, and that it is well soaked, do not put it in the refrigerator immediately. Refrigerate the cake for a couple of hours before the expected feast.

 Drunk cherry cake: the famous dessert recipe

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