Many of our compatriots are accustomed to fill the salad with vegetable oil. This option is acceptable when the salad contains a lot of salted and pickled vegetables, but in fact classic recipes for snacks require the use of a more complex dressing for it. In France, the word "vinaigrette" (Vinaigrette) means "vinegar", also called spicy salad dressing, which is prepared from oil with the addition of mustard, fruit juice or vinegar. A mustard vinaigrette dressing will give this salad a brighter and more interesting taste with a French accent.
Cooking Features
It is so easy to make a sauce for a vinaigrette with mustard, oil and vinegar that even an inexperienced cook will easily cope with the task. The knowledge of several subtleties guarantees a flawless result.
- For the preparation of refills you need to take quality products. Rancid oil and the stratified mustard spoil her and the salad itself.
- Mustard is used to make a dressing using a pasty, with a thick sauce consistency. First, it is triturated with vinegar or a small amount of oil, then the remaining ingredients are added and whisk whipped.
- Experienced chefs do not advise to beat the sauce for dressing vinaigrette blender. In a blender, the dressing is too thick, resembling mayonnaise.
- By adding a little balsamic vinegar to the vinaigrette dressing, you will add noble tones to the taste of the vinaigrette.
- Vinaigrette oil is better to take unrefined, as it contains more nutrients. However, products with a bright flavor are not the best choice. Experienced cooks prefer olive oil as having the most neutral taste and smell.
- If honey is part of the dressing, it is pre-melted to a liquid state.
A mustard vinaigrette dressing is prepared using the available products. The process does not take much effort even from an inexperienced cook. When filling the salad with different sauces, you will get dishes with new flavors, even if they contain the same ingredients.
Refill with mustard and wine vinegar
Composition:
- wine or apple vinegar (6 percent) - 40 ml;
- vegetable oil - 120 ml;
- mustard table - 5 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Put mustard in a small container, pour a tablespoon of vinegar to it. Grind to obtain a homogeneous composition.
- Add the remaining vinegar and oil. Whisk until the sauce is smooth.
- Add pepper and salt, whisk again.
This recipe can be called a classic one, since the most often prepared vinaigrette dressing.
Refill with mustard, garlic and lemon juice
Composition:
- olive oil - 60 ml;
- lemon juice - 60 ml;
- Dijon mustard - 20 ml;
- garlic - 2 cloves;
- salt, pepper - to taste.
Method of preparation:
- Squeeze the juice from the lemon, strain it.
- Mix the juice with the butter, whisk.
- Place mustard in a bowl.
- Crush the garlic with a special press, transfer to the mustard.
- Add salt and pepper.
- Pour a tablespoon of lemon-oil mixture into mustard, mix thoroughly.
- Add the remaining mixture to the mustard mass.
- Whisk with a whisk to get a uniform composition.
The dressing prepared according to this recipe is more fragrant than the classical one. It has an unusual and refined taste. Vinaigrette, seasoned with this sauce, will appeal to lovers of Mediterranean cuisine.
Refill with mustard and balsamic vinegar
Composition:
- olive oil - 60 ml;
- balsamic vinegar - 20 ml;
- dried basil - 5 g;
- honey - 5 ml;
- table mustard - 5 ml.
Method of preparation:
- Melt the honey in a water bath to a liquid state. Melt the product can be a different way, but then it will become less useful.
- Mix honey with mustard.
- Fill with balsamic vinegar, grind to a uniform consistency.
- Pour in olive oil and whisk with a whisk to get a uniform sauce.
- Mix dressing with dried spices, if desired, add salt and whisk again.
This gentle and savory dressing will make the taste of your salad refined and noble, worthy of a festive table.
Dressing with mustard and soy sauce
Composition:
- vegetable oil - 60 ml;
- soy sauce - 5-10 ml (depending on the degree of its salinity);
- sugar - 5 g;
- mustard table - 5 ml;
- black ground pepper - a pinch;
- Apple or grape vinegar (6%) - 40 ml.
Method of preparation:
- Pound mustard with sugar, pepper and soy sauce, place in a jar with a screw cap.
- Add vinegar and oil.
- Close the can and shake well.
- Pour the mixture into a sauceboat or immediately fill it with vinaigrette.
Soy sauce gives this dressing unusual oriental notes. Vinaigrette, cooked with this sauce, will appeal to admirers of Asian cuisine.
Dressing for vinaigrette with oil-free mustard
Composition:
- orange - 150 g;
- Dijon mustard - 20 ml;
- balsamic vinegar - 40 ml;
- honey - 10 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Melt the honey to a liquid state, combine it with mustard, grind to homogeneity.
- Wash, dry the orange with a napkin, cut it in half.
- With a citrus juicer, get orange juice. If you squeeze out the juice by hand, you will need a larger fruit than that indicated in the recipe.
- Mix orange juice with balsamic vinegar, pour into a container with mustard and honey.
- Beat with a whisk until the dressing looks uniform.
The recipe for this vinaigrette dressing will appeal to people who want to minimize the caloric content of their food.
Refill with mustard without vinegar
Composition:
- olive oil - 60 ml;
- table mustard - 5 ml;
- salt - to taste.
Method of preparation:
- Combine the ingredients.
- Beat until smooth.
Refueling with this recipe is thick, not too spicy.
The mustard vinaigrette dressing is popular due to the fact that it gives the popular salad a new sound, making its taste even more piquant and noble at the same time.
