In this article you will learn how to prepare 4 varieties of vinaigrette sauce. We will also tell you about the name of the sauce and where it came from.
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Classic recipe with photo
The French word vinaigre means vinegar. And vinaigrette is a derivative of it and can be translated as salad with vinegar. This is how in Rus’ they called the salad of the same name made from vegetables with the addition of vinegar.
The sourness from vinegar well emphasizes the almost neutral taste of vegetable salads. And it helps to combine them, like unleavened potatoes with sweet beets. Or arugula with tomatoes and cheese.
Vinaigrette sauce is French and in the classic version it contains only vinegar and olive oil. The proportions are based on 3 parts vinegar and 5 parts oil, but it all depends on the strength of the vinegar.
The ratio of 3 to 5 applies to apple, wine or balsamic vinegar. And the recipe for cooking in a jar makes the already simple sauce even easier and faster. And so let’s begin!
Composition:
- Balsamic white vinegar – 3 tbsp. l.
- Extra Virgin Olive Oil – 5 tbsp. l.
- Salt – a pinch
- Sugar – a pinch
- Ground black pepper – 1/2 pinch
How to make vinaigrette sauce:
This sauce is suitable for vinaigrette and not only, for example, with any salads made from fresh vegetables. The sauce can also be prepared step by step without a jar. Mix everything with a whisk or fork, but in the same sequence.
Vinaigrette sauce with mustard
The mustard will make this dressing thicker and more smooth. And besides, the sauce, according to the classic version, will begin to separate over time. And adding mustard will interfere with this process.
You can use absolutely any ready-made mustard—store-bought, homemade, or Dijon.
We will need:
- Balsamic red vinegar – 3 tbsp. l.
- Flavored vegetable oil (unrefined) – 5 tbsp. l.
- Mustard – 0.5 tsp.
- Salt – a pinch
- Sugar – a pinch
- Ground black pepper – 1/2 pinch
Cooking technology:
- Pour vinegar into a bowl and add salt, sugar, pepper and mix well.
- Add oil and beat again until smooth.
- Now stir in the mustard and you’re done!
This sauce combines unrefined oil and balsamic vinegar well. It is their aromas that make the dressing rich and self-sufficient. This mustard sauce is also good for vinaigrette, it will give it a slight piquancy.
It can also be used as a savory sauce for grilled or baked vegetables.
Vinaigrette sauce with egg
The egg, or rather the yolk, will bind the vinegar with the oil just like mustard. Sauce with yolk is no less interesting than sauce with mustard. For a change, use white balsamic vinegar.
We will need:
- Balsamic white vinegar – 4 tbsp. l.
- Olive oil – 6 tbsp. l.
- Yolk – 2 pcs.
- Dijon mustard – 1 tsp.
- Salt – a pinch
- Sugar – a pinch
- Ground black pepper – 1/2 pinch
Cooking process:
- Grind the yolk with salt, sugar and pepper.
- Add French mustard and vinegar and mix well.
- Now add the oil and mix everything thoroughly, you can use a blender.
- Vinaigrette sauce with yolk is ready!
As you can see, all the ingredients in these sauces overlap, so feel free to change the oils, vinegars and mustard. Try, experiment and find your vinaigrette sauce!
Raspberry vinaigrette
This recipe is interesting not only for its taste, but also for its color. And honey mustard will add piquancy to the sauce. You will definitely surprise your loved ones and friends with a salad with this dressing.
We will need:
- Raspberry vinegar – 2 tbsp. l.
- French mustard with honey – 1 tsp.
- Salt – a pinch
- Ground black pepper – 1/2 pinch
How to do:
- Dissolve the salt in the vinegar, stirring with a whisk, and immediately add the pepper.
- Stir mustard into the resulting sauce.
- Add oil and make the sauce homogeneous, ready!
If you don’t find raspberry vinegar, you can take wine vinegar and 100 grams of raspberries. Place all sauce ingredients in a blender and puree. You can rub it through a sieve if the raspberry seeds interfere.
This sauce can be poured over not only salads, but also just pieces of boiled chicken. And pouring it on boiled pork or jellied meat you will be satisfied. Sweet and sour sauces have always whetted the appetite and this one is no exception.
