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Aromatic and burning, garlic - the desired guest on any table both in the fresh form and as all sorts of refueling, seasonings and blanks. If you are an avid dachank, trying all the famous ways to prepare everything that you have grown over the summer, this story for you. Especially if Nature gave you an unprecedented harvest of garlic.
The easiest option, how to save garlic for the winter, the following: The harvest harvest is thoroughly dry, fold into the categories pantyhose and hang out in a dry place. Or you can use the old, tested recipe of our grandmothers: dry garlic, without cutting the stalks, and then weave together with a twine in a braid or wreath. Such beauty and in the kitchen is not ashamed.
You can save the dried crude heads of garlic in glass jars, covering by kapron covers or in canvas bags, and in the boxes. And it is possible to prepare garlic for winter in other ways: to put on, freeze, pick up, salting, can be put in oil, add to different pickles or prepare all sorts of blanks for the winter, having garlic in its composition. There are many ways, the main thing is not to be lazy and prepare a delicious and useful garlic for the winter, using our recipes and recommendations.
Marinated garlic "Quick and simple"
Ingredients:
10 heads of garlic,
5 dry red chili peppers
Umbrella dill,
Black currant leaves and cherry,
Black pepper peppers.
For marinada:
4 h. L. Sahara,
4 h. L. salts
2 l of water,
5 tbsp. l. 9% vinegar.
Cooking:
Garlic heads divide on the teeth, clean the skin, fold into a separate bowl, fill with boiling water for several minutes, then fold on the colander and cool. In sterilized banks on the bottom to put umbrellas of dill, currant and cherry leaves, throw the peas of black peppers, then put the prepared cloves of garlic on all this, and throw on top of 1 chili pepper. For the marinade, boil water in a saucepan, pour sugar and salt and let it get into the salt and sugar to dissolve. Fill the filled banks with a boiling solution, cover them with sterilized covers and leave for 10 minutes. When the time comes out, drain the marinade back into the pan, put on the middle fire and boil for 5 minutes. At the end, gently add vinegar. Secondly pour garlic with spices and sunmate the lids. Banks flip upside down, wrap and leave up to complete cooling, and then send it to storage in a cool place.
Salted garlic (refueling)
Ingredients:
2 kg of garlic,
600 g of large salt.
Cooking:
Clean the heads of garlic, divide on the teeth, then fine-finely cut or skip through a press or meat grinder, mix well with salt and put very tightly into the prepared clean dry jars. Close them with tightly byproof lids and store in the refrigerator or any other cold place. Salt and phytoncides of garlic will not give to appear mold.
Garlic, dried slices
Choose sharp grade garlic for cooking. Garlic heads divide into teeth, clean them, cut them with a thickness somewhere 3-4 mm, put on a sieve with a shallow mesh and dry in the oven at a temperature of 50-60 ° C for 6 hours, not forgetting to turn the slices from time to time Garlic sucked evenly. Finished garlic cool down, lay out in a can or any other container, close the lid and store at temperatures from +2 to + 10 ° C.
You can hand over dried garlic in flour with a coffee grinder and get garlic powder, which can be added to the finished dish, like salt, most importantly, to adapt and not to remake with this fragrant seasoning. It is also necessary to store garlic prepared thus in a closed container.
Garlic in vegetable oil
The harvest harvest is first thoroughly dry, select the quantity you need and disassemble garlic heads on the teeth. Clean the tooth, put in glass jars with a capacity of not more than 0.5 liters and pour with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions the workpiece will be stored for a long time. After spending on purpose, all garlic, in no case, do not pour vegetation oil. It will absorb garlic flavor and his spicy taste, so add it to salads, winegreets, use when cooking fish, meat, vegetable stew.
You can do the same procedure, but, the bay of garlic with oil, sterilize the cans of 15-20 minutes and roll the boiled metal covers.
Malossal garlic
Ingredients:
Garlic - how much you wish.
For brine (on 1 liter of water):
80 g salts,
Flash currant leaves, cherry, horseradish, fresh dill greens.
Cooking:
Disassemble the collected and dried heads of garlic on the teeth, clean them and lay out in the prepared, pre-sterilized and dried banks. To the garlic add washed and dried currant leaves, horseradish, cherry and dill greens. Prepare a brine from the water and salt, simply by placing the salt in the water, do not boiling, and pour them garlic with greens. Corn jars cover gauze, tie into threads and in this form leave banks with content at room temperature for 5 days. When the time is released, transfer banks with a low-headed garlic to a cool place, for example, in a cellar or basement. If there is little cooked low-headed garlic, then you can place 1-2 banks and in the refrigerator.
In case you have nowhere to store a saucepan, we simply do not allow the conditions, but you really want to try garlic in beet juice, the next option is just for you.
Garlic in beette juice
Ingredients:
garlic - quantity as desired
For brine (on 1 liter of water):
50 g salts,
50 g sugar,
100 ml of table vinegar,
100 ml of beet juice,
250 ml of boiled water.
Cooking:
Dried garlic Clean, disassemble the teeth, remove the covering of their upper layer and blanch in boiling water 3-4 minutes, then immediately lower the colander with garlic in cold water (you can add ice cubes into water). Explore the prepared garlic on dry sterilized cans with a capacity of 1 l and fill with hot brine with boiled water added to it. Filled banks sterilize in boiling water for 5 minutes, after which we roll the boiled iron covers and store in a cool place to the first convenient case.
Garlic marinated in apple vinegar
Ingredients:
For marinade (on 1 l of water):
2 tbsp. l. Sahara,
2 tbsp. l. salts
5 tbsp. l. Apple vinegar.
Cooking:
Young garlic heads scroll to the teeth without removing the cover layer. Rinse them and blanch in boiling water for 2 minutes, then cool down in the cold. Water boost with sugar and salt and add apple vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter banks. Fill their contents with marinade and sterilize for 5-7 minutes, after which you immediately roll up the lids.
Sauer garlic
Ingredients:
1 kg of garlic,
350 ml of water,
150 ml of beet juice,
35 g salt,
25 g sugar.
Cooking:
Rinse the young heads of garlic in cold water, remove the stalks and the top layer of husk. Then pour with cold water and leave for a day at room temperature. After's time, rinse the garlic heads, lay them out into the enameled pan and pour the marinade, for the preparation of which boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the saucepan with garlic in marinade with a clean cloth or large piece of gauze. From above, put a wooden circle on which you install the jet, for example, a jar with water or intended for these cases, a weighty cobblestone, once the daughter's washed and has already passed the test. Leave a saucepan with garlic in a beet brine at room temperature, but for a week. When she goes, do not forget to move the sauer garlic in a cool place.
Marinated garlic with lemon acid
Ingredients:
Young Garlic - Quantity at will.
For marinade (on 1 l of water):
2 tbsp. l. Sahara,
2 tbsp. l. salts
½ h. L. citric acid.
Cooking:
The ingredients are practically the same as in the previous recipe, and the method of cooking is almost the same, with the exception of some minor nuances.
Clean the heads of garlic from the husk, divide them on the teeth and soak in warm water for 2 hours, then clean the skin. Put garlic cloves into a colander and rinse with cold water. After that, lower the boiling water in a saucepan, removed from the fire, for 2 minutes and immediately cool in the cold. Cook the fill. Heating water, completely dissolve citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Garlic to put tightly into sterilized cans with a capacity of 0.5 l and pour hot marinade. Sterilize filled banks with weak boiling no more than 7 minutes from the bottom of the boil and sunk with covers, pre-covered boiling water.
Garlic, saumsy with honey
Ingredients:
2 kg of garlic,
30 ml of white currant juice,
100 g honey,
1 l of water,
70 g of salt.
Cooking:
Rinse the heads of young garlic in cold water, clean it, as they say, to the last shirt, removing the root. Then soak literally in ice water overnight. In the morning, we rinse well again and put it in a clean, specially boiled container. Mix with cold water Currant juice, honey and salt. With this solution, pour garlic and leave at room temperature for a rush. After 2 months, the wonderful, sauer-honey garlic will be ready for use.
Garlic seasoning with greens and red currant
Ingredients:
600 g garlic,
600 g of dill greenery,
600 g of green parsley,
1 kg of red currant,
40 g of dill seeds,
200 g sugar,
20 g salts.
Cooking:
Clothes of garlic Clean the husks from the husks, slip them with cold water and skip through the press. Slim under running water greens, let it dry and put finely. Mix the greens with garlic, add to this mixture with a currant, sugar, salt, erected in the mortar, and mix everything thoroughly. The resulting mixture lay out in dry, pre-sterilized banks, close by kapron covers and store in a cool place.
Seasoning from garlic "Eastern"
Ingredients:
800 g garlic,
200 ml of vegetable oil,
40 g of red ground pepper.
Cooking:
Clean garlic from husks, rinse it and skip through a meat grinder or press. Vegetable oil roll and give it cool. Put garlic carefully in it, mix and leave for 1 hour. After that, add a red ground pepper, mix thoroughly and decompose on dry sterilized banks. Close the banks by kapron covers and deposit into the fridge.
Garlic with basilika
Ingredients:
2 kg of garlic heads,
200 g of the Basil Green,
2 l of water,
140 g salts,
200 g sugar.
Cooking:
Garlic heads thoroughly rinse. Free from the bottoms, stems and top of the husk layer. It does not need to separate garlic in this recipe on the teeth. Soak the purified heads of garlic in cold water for 9 hours, after which we rinse, put them in dry sterilized cans, glorifying the layer of garlic with a layer of basil greenery, and fill with cold boiled water with sugar and salt dissolved in it. The solution must necessarily cover garlic heads. Close the banks with polyethylene lids and put in a cool place.
Refueling "South"
Ingredients:
3 kg of garlic,
1 kg of carrots,
1 kg of sweet pepper,
400 g of greenery dill,
400 g of celery greenery,
4 tbsp. Salt.
Cooking:
Draised on slices and peeled garlic pass through the press. By the way, one little secret: to make garlic easily and quickly, fill it with warm water for 30 minutes. Then just sweeten the cloves between the palms, and the husk itself will move away, without any problems and effort. Carrots Stodit on a large grater, pepper pepped from seeds. Cut the thin straw. Connect together these ingredients, add chopped greens and salt. Mix everything thoroughly, slightly larger with your hands, and then put in dry sterilized banks. Close them with polyethylene lids and store in a cold place.
Korean garlic
If you have never experimented with a blank of garlic for the winter in this way, then first prepare a little, so to speak, on the sample, and if the workpiece will have to taste to you, just increase the amount of ingredients.
Ingredients:
500 g garlic
100 ml of 9% vinegar,
400 ml of soy sauce.
Cooking:
Cleanted from the husks of garlic cloves Wash, put in a clean bank and pour with vinegar. If it does not cover garlic, add some water. Close the can with a lid, clean the refrigerator and forget about it for a week. Exactly so much you need the time to have garlic in marinade. A week later, I drag the marinade, and the cloves of garlic put into sterilized banks, filled with garlic only half. Boil the soy sauce for 10 minutes, cool and pour banks with garlic to the top. After that, just roll off the boiled covers and store in the cellar or refrigerator. A month later, a magnificent snack will be ready. When guests come to you, and you want to treat them with your corporate dish, say, from meat or poultry, will certainly serve to the table and the garlic itself, and the soy sauce in which he insisted.
Garlic-ginger pasta
Ingredients:
600 g garlic,
400 g of ginger root.
Cooking:
To prepare this paste, you can use garlic, which is not suitable for long-term storage, for example, a bit pitched. Clean it, remove the replenished areas, wash and grind with a blender or meat grinder. Ginger root Clean the skin from the skin, cut it with small pieces and miss it through a meat grinder or grind with a blender. Connect these ingredients, mix thoroughly, decompose on small clean jars and store in a cool place. By the way, the paste will turn out more piquant if you add chili chopper into it.
Marinated garlic cloves with fresh greens, horseradish and cinnamon
Ingredients:
Young Garlic - a number of 1 liters.
For marinada:
3 tbsp. water,
1 tbsp. 9% vinegar,
1 tbsp. l. salts
1.5 tbsp. l. Sahara,
Fresh parsley greens, dill,
1 crushed root of Khrena,
Bay leaf,
Several peas of fragrant peppers,
several clove buds,
A bit cinnamon.
Cooking:
Cleaning and washed under cold running water cloves of garlic lay out into a clean dry sterilized can with a capacity of 1 l and fill with marinade, for the preparation of which mix water, sugar, salt, vinegar, finely chopped greens, parsley root, bay leaf, pepper, carnation and cinnamon, And boil this mixture. Bay of the bank Marinade, sunk it with a boiled lid and store in a cool place.
By the way, so that the cloves of garlic in banks do not darkened and looked white and appetizing, soak the whole heads of garlic in cold water for 2 hours, and then proceed to preserving.
Successful blanks!
Larisa Shufkaykin
You will be surprised, but even if in the most common vegetable salad, replace the familiar mayonnaise or vegetable oil into a special salad refueling (sauce), then the dish will play completely different crackers, it will become much more tastier, the fragrant, and in some cases it is also more useful. I suggest your attention a small selection of both lightweight, fast and sirred products of salad dressing and exotic, but sooo delicious!
Universal Salad Refueling
Products
100 ml of lemon juice
400 ml of vegetable oil (for your taste, I love corn)
1 tbsp. Dijon mustard (ready mustard)
1 garlic teeth
2 tsp Large salt (small less)
1 tsp. Freshly ground pepper
0.5 ppm Money
3 ppm Soy Sauce.
The proportions of products in a salad dressing are approximate, all measurements I made up the way, so do not be afraid to change something or correct to your taste.
The main ingredients of the salad dressing are oil, lemon juice and mustard. The rest for the creation of the base is not fundamentally, it is for taste.
We are confused in a blender, Vzhik-Vzhik, everything is ready!
No blender? Garns through the press, everything is in a jar with a lid, and a pretty shake.
The refueling is greatly saved to me in the kitchen not only as a salad vinaigrette, but also perfectly speaking as a sauce when baking such vegetables as asparagus, cauliflower or broccoli. Even potatoes splashing them will be good in the oven. Chicken or fish - everything acquires a refined view and taste.
So, if I don't have time for something else, I boldly take a bottle with this sauce from the refrigerator, sprinkling what bake is going to be in the oven and quietly engaged in my own business, without worrying about dinner.
In this regard, this gas station I have in the refrigerator always, and I am preparing a lot of it at once (reduce the number of ingredients if you don't need so much). In a closed glass container, a salad refueling is stored for several weeks, without losing in taste. Just periodically it is necessary to shabby, because Emulsion collapsed over time.
Sesame refueling - For me, this sesame dressing for salad is simply indispensable. I use this refueling for vegetable salads, as well as add to boiled potatoes. Very fragrant dishes are obtained.
Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp.
Sugar white - 1/8 h. L.
Honey - 1 tbsp. l.
Fresh ginger (crushed) - 1 tsp.
Sesame seed (fried) - 1 tbsp. l.
Petrushka Fresh (chopped) - 1 tbsp. l.
Salt and black ground pepper
All the ingredients are folded into a small deep bowl and beaten by a whisker.
If you use this refueling for leaf salad, it is necessary to take 4 tablespoons of oil, and it is better to use 6 tablespoons to refuel potatoes on this amount of ingredients.
Acute refilling for vegetable salads - From the most ordinary vegetables you can prepare an unusual salad. We need only the "secret ingredient" - the original salad refueling.
Products
Lemon juice - 50 ml
Garlic - 2 teeth
Red pepper ground - 0.25-0.5 h. Spoons
Cumin - 1.5-2 h. Spoons
Salt - 0.5 h. Spoons
Vegetable oil (better olive) - 50 ml
Parsley - 0.5 beam
This amount of refueling is enough to prepare salad from 400-500 g of vegetables.
So, squeeze the juice from lemon. Clear and squeeze garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Thoroughly beat forks.
Cut the greenery of parsley.
Add to greenery sauce, mix. Leave for 10 minutes.
The refueling is great for vegetable and mushroom salads.
Filling "in Kamchatsky" - Instead of the usual mayonnaise for vegetable salads, try using such a salad dressing with horseradish and yolks based on sour cream.
Sour cream 1 cup
Hooking four st. Spoons
Sugar 3 h. spoons
Yolk 2 pcs.
Lemon 1 pc.
Greens (dill, parsley) to taste
Sour cream to break with yolks and mix with horseradish, add sugar, salt, lemon juice, chopped greens and mix.
Sour refueling with lemon - Suitable for vegetable and fruit salads
Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half Lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch
Remove yolk from boiled chicken egg.
Yolk wipe through a sieve.
Pour vegetable oil into yolk and stir thoroughly.
Squeeze juice from half lemon.
Add lemon juice to yolk with oil, sour cream, salt. Season with ground black pepper and sugar.
Mix well.
Sour refueling with lemon is ready.
Refueling of yogurt and greenery - such a green refueling from yogurt can be filling salads or serve with ready-made second dishes.
Products
Mustard - 2 h.
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 h. L.
Petrushka fresh (crushed) - 2 tbsp. l.
Onion green (crushed) - 2 tbsp. l.
Estragon Fresh (chopped) - 2 tbsp. l.
Cress Salad (chopped) - 1 tsp.
Salt and black ground pepper
In the kitchen processor or blender put mustard, yogurt, vinegar and oil. Salt and pepper. Grind on medium speed to a homogeneous state. Add parsley, onion, etragon and cress salad. Grind for more than a few seconds. Ready refueling from yogurt and greenery to pour into the sauce.
Refill for salads - This yoghurt refueling for salads has a delicate structure and excellent fragrance. Such a refueling can be squeezing any salads.
Products
Natural yogurt - 1 1/4 cup
Mustard - 1 tsp.
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 h. L.
Salt and black ground pepper
All ingredients fold into the kitchen processor, salt and pepper. Mix on medium speed to a homogeneous state.
Salad refueling from yogurt with green lukom - Think What would I replace mayonnaise in a salad? Try yogurt refill!
Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green Bow - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 ppm
Ground pepper - 0.25 ppm
Yogurt shifting into a bowl.
Sit down lemon juice and add mayonnaise.
Salt, pepper.
Cut green onions. Mix everything thoroughly.
Salad refueling - The easiest and most convenient way to prepare a salad refueling. You do not even have to wash the dishes!
Vegetable oil 125 ml
Sugar 10 g
Lemon juice 1 pc.
Ground pepper to taste
Salt 15 g
Mustard on a knife tip
To put everything in a bottle, close the plug and shab until the content turns into a homogeneous mass.
Mayonnaise Salad refueling - This lettuce refueling will give your dish with a slight note of the kitty.
Products
Mayonnaise "Provence" - 100 ml
Sugar - 0.5 tbsp.
Mustard dining room - 1 tsp.
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.
Mix mustard with mayonnaise to homogeneity.
Add sugar, salt. To stir thoroughly.
Pour wine vinegar and vegetable oil. Salad refueling slightly beat.
Mayonnaise Salad refueling is ready. You can cook salad.
Garlic refilling for vegetable salads - Vegetable salads refuel such a refueling, and you can also pour herring before serving to the table.
Products
Olive oil - 1/2 cup
Garlic (missed through a meat grinder) - 1-2 teeth
Mustard - 1 tsp.
Sugar - 1/2 h. L.
Salt and black ground pepper
All ingredients are connected in a small container with a strained lid. Just shake for about 1 minute.
Store in glassware in the refrigerator (no more than a month).
Raspberry vinegar - It took a raspberry vinegar for regular yummy. I am tired of going shopping in search of this rarity and decided that if the preparation of raspberry vinegar is easy, it is easier to make it ... really ... \u003d)) Vinegar Raspberry is good for refueling salads, marinades for fish and meat, and some billets for the winter .
Products
Raspberry Fresh - 200 g
Sugar sand - 1 tbsp. l.
Vinegar table - 500 mg
100 g of raspberries go through.
Add Sugar Sand.
Fork, smash raspberry with sugar ...
And shift to the jar.
Vinegar is a bit warm and pour them berries.
The jar is tightly closed and leave in a cool place for 2 days.
- strain vinegar to the jar and add the remaining raspberry berries ...
Strain vinegar to the jar and add the remaining raspberry berries.
Let stand for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.
Herbal Sauce "Vinaigrette" - The recipe is used to refuel salads from fresh vegetables. Also, the sauce "Vinaigrette" is added to various marinates.
Products
Olive or Other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Moving herbs (such as parsley, mint, stitching) - 1 1/2 art. l.
Mustard - 1 tsp.
Sugar - 1/2 h. L.
Salt and black ground pepper
All the ingredients are folded into a deep bowl and beat a bit slightly. If necessary, add salts or peppers.
Use the sauce "Vinaigrette" immediately or pour into hermetic container and put in the refrigerator. Such a refueling can be stored in the cold to 3 days. Before use, shook the container with the sauce.
Aromatized olive oil - The first time I tried flavored olive oil in pizzeria. He was assumed to pour on a pizza for sharpness and spices. I was still surprised: "Well, I myself did not guess this?" I suggest you try!
Products
Pepper sharp
Bay leaf
Rosemary
Thyme
Sage
Olive oil
1. All components to wash, well sued, otherwise the oil is moldy.
It is suitable and dry, not crushed seasonings and pepper.
2. Pepper cut into pieces. Place all components in a clean dry jar.
3. Pour olive oil. The content must be completely covered.
4. Insist the minimum of 1 month. Of course, the longer it costs, the better.
You can use flavored olive oil for salad refueling, in order to pour pizza or bruschett. For meat and fish.
Useful refilling for sweet salads - Only lemon, honey and cinnamon are needed to prepare this salad dressing. And, of course, a good mood!
Products
Lemon (juice only) - 0.5 pcs.
Honey - 2 tbsp. Spoons
Cinnamon - 0.25-0.5 h. Spoons
Lemon cut, out of one half squeeze juice. Add honey.
Mix thoroughly and add cinnamon.
Such a refueling can be pouring a salad of apples, carrots, kiwi, bananas. And you can use sweet salad refill as sauce for casserole or pancakes.
French sauce "Vinaigrette" - Classic recipe, but quite relevant. Sauce Vinaigrette is usually considered to be a salad dressing, but it is perfect for both vegetables (for example, podolova or boiled potatoes), and to fried chicken or fish, and to many other dishes.
Products
Vinegar Vine (balsamic vinegar or lemon juice) - 1/4 cup
Mustard (Dijonskaya) - 1 tbsp. l.
Salt large
Pepper black fresh hearth
Sugar
Olive Olive Cold Pressing Oil - 3/4 Glasses
*
Optionally, add something from the following ingredients to the main sauce:
Garlic pressed - 1/2 teeth
Green onions, sliced \u200b\u200b- 1/4 cup
Cheese - 1/4 glasses of grated parmesan (if in the lemon juice)
or 1/2 cup of crushed blue cheese
Greens Fresh (thyme, parsley, tarragon), sliced \u200b\u200b- 2 tbsp. l.
In a small bowl, mix vinegar with mustard, 1/4 h. L. Salt, 1/8 h. l. pepper and pinch of sugar.
Slowly adding olive oil, whip the mixture for a few minutes to the state of the emulsion. (You can mix the ingredients in the blender, or shaking them in a closed jar.)
Store sauce Vinaigrette in a sealed capacity in the refrigerator (up to 2 weeks). Before use, shackle.
Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Salt dining room - 1/4 h. L.
Black ground pepper - 1/4 h. L.
Olive Extra Class Oil, First Cold Pump - 1/2 Glass
In a small bowl, connect vinegar, mustard, salt and pepper, beaten by a whisker.
Then, without ceasing to beat, introduce olive oil, beat to a homogeneous state. Total turns 3/4 cup of sauce.
Sauce Vinaigrette (Vigarette refueling) Pour to the tight-rope container and put in the refrigerator (Vinaigretic Classic sauce can be stored in the cold to 3 days).
Products
Sunflower oil 300 g
Yolk eggs 3 pcs.
Mustard dining room 50 g
Vinegar 3% 650 g
Sugar 50 g
Ground pepper to taste
Table mustard, raw egg yolks put in the dishes, add salt, sugar and rub the spatula. Then, with a continuous stirring of a thin jet, pour oil and beat the same way as mayonnaise sauce, then dilute with vinegar and strain.
Torky refill for salads - It will be successfully replaced by mayonnaise and will allow you to give us a new way to the usual salads.
Products
Vegetable oil 0.66 cup
Yolk 2 pcs.
Mustard 2 h. spoons
Vinegar 3% 1 cup
Sand Sugar 0.5 tbsp. Spoons
Salt to taste
Black pepper ground on a knife tip
Raw yolks put in a saucepan, add mustard, sugar, pepper in them, salt and get well all this before the formation of a homogeneous mass.
Then the jet pour vegetable chilled oil, continuously stirring the cheerful one way to the formation of the elastic mass. The resulting mass is made by vinegar.
Ready mustard filling for salad strain.
Oil-acet
Products
Vinegar 3% -1 Art. the spoon
Vegetable oil 3 Art. Spoons
Greens of finely chopped 3 tbsp. Spoons
Ground pepper to taste
Salt to taste
Salt dissolve in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Greens to quote steep boiling water, liquid immediately merge. Played greens put in a mixture of vinegar and oil and mix thoroughly.
Mustard refueling
Products
Vegetable oil 150 g
Yolk 2 pcs.
Mustard 25 G.
Vinegar 3% - 250 ml
Sugar 25 g
Salt 10 g
Mustard and raw egg yolks put in glass, porcelain or enameled dishes and grind. Add salt and sugar and mix thoroughly. Continuously stirring, pour the oil with a thin flowing. Then pour vinegar, put pepper and mix again. You can add 2-3 tbsp. Spoons of thick sour cream. The taste of refueling will become softer.
Salad refill with sour cream
Products (1 serving)
Vegetable oil 125 g
Vinegar 125 G.
Sugar 1 h. spoon
Salt 0.5 h. spoons
Pepper 1 pinch
Sour cream 0.75 glasses
Mix sugar, salt, ground pepper, breed with table vinegar and add vegetable oil. At the end of adding 3/4 cup sour cream.
French Pivy
4-6 portions will need:
- 125 ml of vegetable oil;
- 1 h. Spoon of sea salt;
- 4 tbsp. Fresh grapefruit or orange juice,
- 2 sliced \u200b\u200btomatoes,
- 1 tablespoon of fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon pepper.
Add any sliced \u200b\u200bfresh grass or seeds, such as cumin.
Put all the ingredients in a bowl or screwing the jar and mix them or shake them until everything is mixed.
Refill for salads - Excellent option for refueling for salad of vegetables, meat or potatoes.
Products
Maisonist medium fat - 3/4 cup
Ketchup without additives - 1/4 cup
Leaves of fresh parsley - 2 tbsp. l.
Onion (crushed on fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 h. L.
Mustard powder - 1/4 h. L.
Acute sauce (type of tobasco) - 3 drops
Fold into the Mayonnaise blender, ketchup, parsley, onions, worstshire sauce, mustard powder and sharp sauce.
Pulsate before receiving a homogeneous mass.
Pour sauce in a jug or in a glass jar, close and put a refrigerator salad refrigerator gas station.
Filling for salad can stand in the refrigerator no more than three days.
Orekhovo-garlic refueling
Products
Walnut walnut kernel 20 pcs.
Garlic 0.5 Heads
White bread 100 g
Vegetable oil 0.5 cup
Vinegar grape 1 hour. spoon
or lemon (juice) 0.5 pcs.
Purified kernels of nuts elapsed in a porcelain mortar, add chopped garlic, be confused before obtaining the same mass. Then add a wet in water and pressed white bread (without crusts) and thoroughly rub this mass in the enameled dishes, gradually adding vegetable oil. When the mass thickens, pour lemon juice or grape vinegar and mix again.
Refueling "Warsaw"
Products
Sour cream 0.5 cups
Eggs 2 pcs.
Sugar 4 h. spoons
Salt 0.5 h. spoons
Lemon 1 pc.
Greens to taste
Sour cream to break with eggs, add salt, sugar and lemon juice. Pour chopped dill and green onions, mix
Garlic sauce with greens - Excellent garlic sauce will decorate and revitalize meat and fish dishes.
Products
Garlic - to taste
Greens (dill, parsley, kinza, basil, romal) - to taste
Mayonnaise - to taste
Clean and crush garlic in garlic.
Wash and finely cut the greens.
Add mayonnaise and mix everything thoroughly.
Vinegar infused on lemon grass, ginger and garlic - Such a fragrant vinegar will be well complementing vegetable salads and perfectly suitable for meat marinades
Products
Lemon grass - 2 stems
Garlic (Hired) - 3 Slings
Ginger (crushed) - 1 tbsp. l.
Rice-wine vinegar - 1 cup
Lemon grass washed and dried. Clearly cut. Slings of garlic cut on halves.
Lemon grass, garlic and ginger put in a glass container.
In the saucepiece on medium heat heat the vinegar to a boil. Remove from the stove, cool to room temperature, pour into a jug with ingredients. Leave to complete cooling, cover and put in a dark dry place. Use a minimum in 2 weeks.
Refill for salads - This universal refueling for salads will suit any vegetable salads, and you can also serve such a salad dressing for second dishes as a sauce.
Products
Mayonnaise 60% fat content - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovic paste - 1 tsp.
Freshly ground black pepper to taste
In a blender, mix mayonnaise, sour cream, parsley, vinegar, anchus paste and 1/4 teaspoon of black pepper. Purge to pasty mass. Pour ready-made sauce in the tight dishes. Store gas stations for salads in the refrigerator no more than three days.
Salad refueling
From mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped greens, taken to taste, prepare a salad refueling, pour salad and immediately serve on the table.
Refueling with greenery and lemon juice
Products
Vegetable oil 100 g
Vinegar 3% - 50 g
Lemon 50 g
Greens of dill 20 g
or parsley greens 20 g
Sugar to taste
Black pepper thrasher
The vinegar is connected with the pressed lemon juice, stirred with vegetable oil, finely chopped with greens and bring to the taste of salt, sugar and ground pepper.
Salad refueling
Products
bow 1 pc.
Dill 4 g
Kinza 4 G.
Cappers 15 g
Vinegar 3% - 75 g
Olive oil 85 g
Salt 3 g
coriander greenery to taste
Boiled egg yolks wipe through the sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander greens, capers. Vinegar, olive, corn or sunflower oil thoroughly change and pour the cooked mixture, mix again
Filling
Products
Walnut Walnut 0.25 cup
or nut cedar 0.25 glasses
Basil Fresh 1 Glass
garlic 1 slices
Lemon juice 0.25 cup
Olive oil 0.25 cup
Water 0.25-0.7 Glakana
Finely grinding in a blender: 1/4 cup of fresh walnuts or cedar nuts.
Add to a blender and stir together with nuts to receiving a homogeneous consistency: 1 cup of fresh leaves Basilica, sliced, 1 small clove of garlic, 1/4 cup of freshly squeezed lemon juice, 1/4 cup of olive oil olive oil, 1/4 - 2/3 Glass of water.
Refueling for salad "Wild West"
In a plastic container, mix 1/2 stack of kefira, 2 tbsp. Lung mayonnaise, 2 st l lemon juice, 1 tsp. Apple vinegar, slightly tobasco sauce, 1 crushed garlic clove and 1 st l ringed kinse. Tightly close the container with a lid and a pretty shake
Filling for Salad "Hippie"
Grinding in a blender 1/2 cup by grated carrots, 2 STL of Japanese rice wine, 2 ST Line vinegar, 1 hl chili sauce, 1 h L-of chopped ginger root, 450 g soft tofu 1 crushed small garlic clove
Refueling for salad "Asian citrus"
Mix 2 tablespoons of peanut butter, 1 tablespoons of sesame oil, 2 tablespoons of wine vinegar, 4 tablespoons of freshly squeezed orange juice, 2 tablespoons of lemon juice, soy sauce, honey and mustard
Tahini salad refill
Grind in a blender 1 cup with a grated carrot, 1/4 cup of sesame paste, juice 2 of lemons, 1 stl honey. Salt to taste
Filling for salad "Old Ranch"
Mix 1/2 cup of low-fat kefir, 2 tablespoons of a lung mayonnaise, 1 stl apple vinegar, 1 crushed small clove of garlic, 1 tablespoons of finely chopped greenery (basil, parsley. Kinza, thyme), 1/2 hl mustard and pinch Chile
Still refueling:
1) I buy avocado and waiting until it gets. Stone, I do not take, take round and hint that they will someday soften. Watching a package with an apple or banana so as quickly asked. This is the most solid fat product, in a blender, add water and garlic or salt and water, or soy sauce the most drop and again water, it turns out a decent amount of sauce. If the salad is planned to eat not immediately, then with lemon juice - otherwise the avocadovy sauce will darken on the surface.
2) Juicy and light refills: enough to grind in a blender of orange or persimmon - with or without spices. The season is perfect and strawberries, berries.
Such refueling is grated root roots or salad greens, such as spinach. I add pieces of banana or a couple of dried fruits - on a sweet tooth -)
3) thick and sweet refueling from a banana, grilled in pure form, or with a spoon of lemon juice or spices, from curry and chili to cinnamon and cardamom. On separate nutrition, it is better to refuel greens and vegetables, not a protein food.
4) If I want a very "nutritious", then I take coconut milk, almond paste or paste cashew with water, goose yogurt or mature coconut, which stands in Auchan kopeck, the main thing to choose the one where else is splashing - and grind it at home with water - With a beet, just a class and looks very beautiful .. Winter -))
5) In the summer I take raw yolks (chickens at the neighbor) - with parsley and tomatoes, weochanten tasty, although it's easy .. But in the zhetliki lecithin, it seems to me well.
6) rather not about the refueling, but about the salad himself: I took for a rule Vegetable salads for maintaining the figure, but to strict carrots, beets and zucchini all walled, of course - for me a cool version is to grind a fresh cauliflower in the combine - it turns out " rice "in 30 seconds, and it is already filling it very tasty by any thick natural sauce from this list
Examples of delicious combinations:
Sauce from a grilled orange with coriander powder and black pepper (for example, with grated beets, beet and prunes / dried persimmon)
- Sauce made of persimmon or banana: in the sharp side - from Chile, in a piquant - with curry and ginger, in sweet - with cinnamon or ground cardamon, nutmeg powder, with a drop of lemon juice
- Raw sauce from avocado, grilled with water and sea salt, lemon juice. Optional: with garlic, with parsley or dill, with a drop of soy sauce
- Full imitation of boiled beets in mayonnaise:
Sauce: 1 Avocado Grind with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 garlic slices and sea salt, pepper to taste
2 small beets graze, finely 2-3 celery stems, optionally - sprinkle with walnuts, fill with sauce, give to stand 1-2 hours: during this time the beets soften, as if boiled, and soaked
* In this salad, laminaria or algae Vacama is quite appropriate, both options are always on hand - long stored, rich in iodine and other trace elements
The most satisfied walnut sauce or dried nuts: almond paste or cashew paste lubricate with water, soy sauce, drop of lemon juice, pepper, mustard, ground nutmeg or curry (for example, a combination of cashew paste with citric acid, mustard and nutmeg Walnut will give a satisfying and fully natural imitation of mayonnaise, although I have enough citric acid and nutmeg).
The most tender sauces will turn out with paste cashews, the most useful, probably with almond paste, because, among other things, almonds are one of the best sources of calcium and a good source of many other micro and macro elements and fats that need to be It was satisfying in natural concentration.
Almond paste + water + cinnamon and salt + optional, baked to the softness of the pumpkin (for example, on boiled broccoli or podoli) - terribly tasty
- refueling from cashew pasta with lemon juice, water and nutmeg (for example, on a podole pair, on a grated carrot)
- refueling from almond paste with garlic and soy sauce (on a smallest to the state of "smoke" cauliflower, with olives, slices of apples, twisted 5 minutes by algae vaccum // Refueling from almond paste perfectly softens the back of fresh cabbage or seedlings, balancing the sharp taste of quashan cabbage)
- refueling from cashew pasta with water or soy sauce, a drop of lemon juice and bell pepper or paprika (also tried - an indescribable cool combination!)
* so that you do not say that I am here about rare ingredients, a nut paste can now be found in healthy nutrition stores and for vegetarians, although, of course, it is suitable for non-jammed cashews, cedar nuts, seeds, sunflower seeds - they are soaked for several hours and then smalle with water and spices to the state of the sauce, but for me it is already too vigorous -))
Pester pesto: Cedar nuts, not soaking, grind with basil, water and garlic (will be "pesto", which is accepted to refuel the zucchini, grated along "under the pasta")
Sunflower seeds or a paste of cashews with water, a small amount of dry mustard and lemon juice (in a salad, it seems like mayonnaise: for example, with celery, apples, boiled broccoli and bell pepper)
Llana sauce (a tablespoon of flax first grind into powder, pour 3 spoons of water and give it to brew from 15 minutes to several hours, after which a smashed again
Tropical sauce: from a young coconary (the smaller the fluid - the closer to the "yogurt") of a gritted with lemon juice, chili pepper .. why not pineapple or mango (in small quantities - as refueling to cauliflower or salad green, in The same refueling is a more diluted form, as the basis for a chowder with crispy salad greens, seedlings, Bulgarian pepper (while sat in Russia, this part seemed like this .. "Well, well .." But in two weeks this topic became a whole world of discoveries)
Coconut refilling for the middle strip: the flesh of a mature coconut (any hypermarket, choose coconuts, who have all the "eyes" on the top of black, without mold, inside should feel a liquid to splash in) to grind with water or coconut water to the delicate of yogurt, cinnamon, chili, Lemon juice to taste (for example, a passionate dummy dirt and a pair of finely chopped dates, monotonylivine or dried persimm - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese .. You can scoop such a sauce on the likeness of the yoghurt, adding a spoonful of milk and hooked in warm)
Warm boiled broccoli sauce or podoli: It turned out just super! Frozen Broccoli or Strong beans boil in a double boiler and grind with water, nutmeg, a tablespoon of pastres. By reducing the amount of water, it is possible to turn this sauce into a gentle pate to pancakes or loaf, and in the dietary reading such a pate stuffing the bell pepper or twist rolls from salad greenery.
Pesto-pate sauce of fresh broccoli inflorescences, an avocado smoke in a powerful blender (optional: with soy sauce or more useful analog, like bragg "S Liquid Aminos, garlic, lemon juice, nutmeg)
Warm sauce made of ground baked eggplant (eggplant is baked in a whole toaster, until soft, after which it is lubricated without a skin. Very tasty with fresh or slightly with tomatoes, garlic and chopped parsley, boiled rice)
Raw yolks of poultry (it sounds unusual, at least - but in practice, tasty with greens and tomatoes, for example, and at the same time, yolks are a good source of B12 and one-piece, not exposed to no feeding of fats)
From vegetables, and make during or immediately after harvesting -, at the beginning. Billets and seasonings from garlic are good in that it is possible to do their cooking at any time convenient for you, for example now. Yes, and it is often possible to use the garlic for them, which began to deteriorate and long in the fresh form will not be able to preserve, even if the conditions for it will be perfect.
Recipe:
- Garlic clean, wash and crushed on thin plates.
- The baking sheet is covered with parchment paper, on top of which the slim layer lay the plates of garlic, and put it in the oven.
- Include an oven at 30 ° -50 ° C, slightly open its door and dry garlic around 4-5 hours.
- When garlic cools out, it is facing clean jars or trays.
- Store at room temperature. If necessary, dried garlic at any time can be chopped in a coffee grinder.
Garlic seasoning - fragrant
You will need:
- Garlic - 250 gr.
- Pepper black ground - 2 tbsp. Spoons (without a slide).
- Parsley root - 150 gr.
- Garlic wash and cut into thin plates.
- The plates are unfolded by a thin layer on the baking sheet, pre-stipped with parchment paper, and dried at a temperature of 30 ° -50 ° C, with a slightly auted door of the oven.
- Parsley root wash, clean and the same as garlic, cut with thin plates.
- The crushed root is laid out with a thin layer on the baking sheet and dried in the same way as garlic.
- Dried garlic and parsley root are grinding in a coffee grinder, mixed with 2 tbsp. Spoons of black ground pepper and packaged in pure jars.
- Store the seasoning at room temperature.
You will need:
- Garlic - 2 large heads.
- Salt (you can take iodized or sea) - 500 gr.
- Ground (seeds) - 1 tbsp. the spoon.
- Khmeli-Sunneli - 1 tbsp. the spoon.
- Kinza
- (dried greens) - 1 tbsp. the spoon.
- Parsley (dried greens) - 1 tbsp. the spoon.
- (dried greens) - 1 tbsp. the spoon.
- (dried greens) - 1 tbsp. the spoon.
- (dried greens) - 1 tbsp. the spoon.
- Paprika - 1 h. Spoon.
- Black pepper ground - 1 h. Spoon.
- Pepper red ground - 0.5 h. Spoons.
- Garlic clean, wash and crushed with a blender or grater.
- All spices and salt add to chopped garlic. First, the mixture is mixed well, then thoroughly rub and tick the mortar.
- The finished Adyghe salt is shifted into a clean glass jar, covered with a lid and stored in a dry place.
You will need:
- Garlic - 200 gr.
- Olive oil - about 50 gr.
- Garlic clean, wash and crushed with a blender or meat grinder.
- Olive oil is added to the chopped garlic and everyone is well mixed up to the formation of a homogeneous casher.
- The resulting garlic paste is laid out on pure glass jars, covered with covers and stored in the refrigerator.
You will need:
- Garlic - 250 gr.
- Sugar - 250 gr.
- Wine red - 500 ml.
- Zestra 1 lemon or orange.
- Garlic clean, wash and cut into small pieces.
- Sugar is mixed with wine and bring to a boil.
- As soon as the mixture is boiled, it is added to it chopped garlic, zest and boil on slow heat until it drops about half of the fluid.
- The finished jam is packaged in pure jars, covered with covers and stored in the refrigerator.
You will need:
- Garlic - 250 gr.
- Sugar - 200 gr.
- Water - 200 ml.
- (Hammer) - 0.5 h. spoons.
- A nutmeg nut (ground) - on the tip of the knife.
- Garlic clean, wash and cut every teeth in half.
- Cuthes are placed in a culinary sleeve, tie it on both sides and put in the oven. Baked garlic around 15-20 minutes. at a temperature of 200 ° C.
- Sugar is dissolved in water, they also add cinnamon and nutmeg. The mixture put on a small fire and bring to a boil.
- As soon as it boils, a baked garlic is added to it and cook, often stirring, until thickening. The main thing in the cooking process is not to give caramel jam. If this happened, some water is added to it and bring to a boil.
- The finished jam is decompressed by clean banks, they give cool and remove to store in the refrigerator. Either facing sterilized jars, roll and store, like any other jam.
Garlic jam - piquant
You will need:
- Garlic - 500 gr.
- Water is 100 ml.
- Orange - 1 pc.
- Lemon - 1 pc.
- Sugar - 200 gr.
- Cinnamon is 1 tsp.
- Garlic clean, wash and crushed with a meat grinder or blender.
- And the lemon is cleaned, wash, they rub the zest on the grater, and the juice squeeze out of the fruits themselves.
- In the pan mixed crushed garlic, sugar, water, cinnamon, zest and juice and orange and leave so for 12 hours.
- After the specified time, the mixture is adjusted to a boil and boil on a weak heat about half an hour.
- The finished jam is packaged by clean jars, covered with covers.
- Store in the refrigerator.
You will need:
- Garlic - 4 large teeth.
- Chile Pepper - 4 pcs.
- Coriander seeds - pinch.
- Seeds Zira - pinch.
- Kinza - 1 big beam.
- Olive oil - 75 ml.
- Lemon half juice.
- Salt to taste.
- Seeds of zira and coriander roasted on a dry frying pan.
- Chile pepper washed, cut in half and remove seeds.
- Garlic clean and wash.
- Mix garlic, chili pepper, roasted seeds of zira and coriander, cilantro and crushed everything with a blender.
- Lemon juice, salt (to taste) add to the resulting thick paste, mixed well, shifted into a sterilized jar and on top are poured with olive oil.
- Store in the refrigerator.
You will need:
- Garlic - 1 kg.
- Vinegar 9% - 200 ml.
- Soy sauce - 800 ml.
- Garlic clean, wash, put in a clean bank and poured with vinegar. If there is little vinegar and it does not cover all the garlic - add water. Close the can with a lid, remove it into the refrigerator and leave garlic in the marinade it is a week.
- After the specified time, the marinade is drained, and garlic cloves themselves are shifted into sterilized banks, filling them to half of the volume.
- Soy sauce boil 10 minutes, cooled and pour banks with garlic to the top, after which they roll them.
- Store the workpiece in the cellar or refrigerator. Snack will be ready for about a month after cooking.
You will need:
- Garlic - 1 kg.
- Water - 500 ml.
- Vinegar wine - 300 ml.
- Sugar - 200 gr.
- Salt - 20 gr.
- Bay leaf - 5 pcs.
- Black pepper pepper - 5 pcs.
- Fascinated peas - 2 pcs.
- Garlic clean, wash, fold in a saucepan and poured boiling water so that the water is completely covered with garlic. Leave to incande the day.
- After the last time, the water is drained and the garlic himself is folded along sterilized jars, filling them to the top.
- From wine vinegar, sugar, salt, laurel sheet, black and fragrant peppers, they cook marinade, bring it to a boil and immediately pour them garlic, filling the jars to the top.
- Banks rush, give them cool and remove to store in a cool room.
- After a week, garlic will be ready for use.
You will need:
- Garlic (large heads) - 3 pcs.
- Lemons - 5 pcs.
- Lemons are thoroughly wash and together with the peel cut with large pieces.
- Garlic clean and wash.
- Lemons and garlic and crushed with a kitchen combine or meat grinder.
- Mass of garlic and lemons are shifted into a 3 l with a capacity of 3 l by filling out the missing volume with water. The jar of the banks are tied up with gauze and leave so for 4 days.
- The specified time is fixed, spilled by clean bottles.
- Store in the refrigerator.
You will need:
- Garlic (large heads) - 4 pcs.
- Lemon - 1 pc.
- Parsley greens - 1 large bundle.
- Salt to taste.
- Garlic clean, wash and crushed with meat grinders or blender.
- Parsley wash and also crushed with a blender.
You will need:
- Garlic - 1 kg.
- Spicy red pepper - 500 gr.
- Pepper Bulgarian - 500 gr.
- Salt to taste.
- Garlic clean, wash and crushed by a blender either on a meat grinder.
- Spicy and pepper cleanse from seeds, wash and also grind with meat grinders or blender.
- Both types of peppers add to garlic, everyone is well mixed, optionally season with salt and packaged in pure jars.
- Store the seasoning with Jannan in the refrigerator.
You will need:
- Garlic (large) - 2 heads.
- Vinegar 9% - 400 ml.
- Sugar - 800 gr.
- Pectin fruit liquid - 90 ml.
- Garlic heads are separated on the teeth, they clean them, wash and crushed in a blender, adding half the volume of vinegar there.
- The resulting garlic paste is mixed with sugar remaining vinegar and bring to a boiling on a small fire, often stirring.
- As soon as the mass boils, pectin is poured into it, mix well and boil about 1 minute.
- Hot (right from fire) jelly spill over sterilized banks and rush.
Secrets of garlic blanks
- To clean the garlic easily and quickly - fill it on 20-30 minutes with warm water. Then rub the cloves between the palms - the husk will easily come down, without more effort.
- For the preparation of sauces, pastes and various refills, it is possible to use garlic that is not suitable for long, for example, slightly tied.
These refills are universal. They are well combined with greens, vegetables, meat and fish. So do not be afraid to experiment and add them to your favorite salads.
By the way, refueling with vinegar can be used as.
recipethis.com.Ingredients
- 120 ml of vinegar;
- 240 g mayonnaise;
- 1 teaspoon of dining mustard;
- 1 teaspoon of sugar;
- 1 teaspoon of crushed onions;
- 170 g honey;
- 1 teaspoon of chopped parsley;
- ¼ teaspoon salts;
- 120 ml of vegetable oil.
Cooking
Mix vinegar, mayonnaise and mustard. Add sugar, onions, parsley, salt and pepper. Constantly stirring, pour oil with a thin ridge. Stir to homogeneous consistency.
This refilling can be stored in the refrigerator a couple of weeks.
Tasteofhome.com. Ingredients
- 180 ml of olive oil;
- 120 ml of red wine vinegar;
- 1 tablespoon of grated parmesan;
- ½ teaspoon salts;
- ½ teaspoon sugar;
- ½ teaspoon dried oregano;
Cooking
Mix all the ingredients in a jar or a bottle with a tightly closing lid. Shake well.
Keep ready-made refrigerator refrigerator not more couple weeks. Shake every time before use.
MyCulturedPalate.com. Ingredients
- 2 egg yolks;
- 2 tablespoons of water;
- ½ teaspoon salts;
- pinching of ground white pepper;
- 240 ml of olive oil.
Cooking
Wake up in a metal bucket or bowl, add water and lemon juice. Put the capacity in a saucepan with boiling water so that the water sauna is obtained. Stir the mixture until it thickens.
Then stop the container with the sauce into a large bowl with cold water and interfere with another 2 minutes until it cools.
Put the mixture in the blender, add salt and pepper. Whuming sauce, gradually thin inlet pouring olive oil. You must have a homogeneous consistency sauce.
Such mayonnaise can be stored in the refrigerator a few days.
Cheapdresses.us. Ingredients
- 120 g low-fat sour cream;
- 60 g of the Light Mayonnaise;
- 40 ml of low fat milk;
- 1 teaspoon of sugar;
- 1 garlic clove;
- salt to taste;
Cooking
Mix sour cream, mayonnaise, milk and sugar. Add chopped onions and garlic, salt and pepper. Before refluxing the salad, put the sauce into the refrigerator at least an hour.
Garlic refrigeration can be in the refrigerator no more couple of days.
Thekitchn.com. Ingredients
- 120 ml of olive oil;
- 120 ml of balsamic vinegar;
- 2 teaspoons of Dijon mustard;
- 1 chopped clove of garlic;
- 1 tablespoon of honey;
- 1 teaspoon salt;
- ¼ teaspoon ground black pepper.
Cooking
Mix all the ingredients in the container with a tightly closing lid. Shake well and place at least half an hour in the refrigerator. Shake once again before use.
Ready refrigeration is stored in the refrigerator a couple of weeks.
allrecipes.com Ingredients
- ½ cucumber;
- 1 garlic clove;
- 240 g;
- 1 teaspoon of lemon juice;
- ½ teaspoon salts;
- ½ teaspoon ground white pepper.
Cooking
Clean the cucumber, grind it and garlic. Mix in a blender all the ingredients to a homogeneous consistency. Before use, cool the refrigerator refrigerator, but do not keep it there for more than three days.
7. Orange salad dressing
Tasteofhome.com. Ingredients
- 60 ml of orange juice;
- 3 tablespoons of red wine vinegar;
- 2 teaspoons honey;
- 1 ½ teaspoon of Dijon mustard;
- 1 tablespoon of olive oil.
Cooking
Mix all the ingredients in the container with a tightly closing lid. Shake well and remove into the fridge. Shake once again before use.
Tasteofhome.com. Ingredients
- 2 teeth;
- 240 ml of water;
- 60 ml of lemon juice;
- 1 teaspoon of sugar;
- ¾ teaspoon salts;
- ¾ teaspoon paprika;
- ¾ teaspoon dried oregano;
- ½ tablespoon of crushed onions;
- ½ teaspoon of dried thyme;
- 180 ml of olive oil.
Cooking
Cut the cloves of garlic in half. Grind all ingredients, except for olive oil, in a blender to the condition of mashed. Then, whipping, gradually pour oil.
Store the refrigerator refrigerator can be several weeks.
Intelling.us. Ingredients
- several peddles of green onions;
- several twigs of parsley;
- 60 ml of lemon juice;
- 60 ml of sunflower oil;
- 60 ml of olive oil;
- 1 ½ teaspoon sugar;
- ½ teaspoon of mustard powder;
- ¼ teaspoon salts;
- ⅛ teaspoon of ground black pepper.
Cooking
Grind onions and parsley. Mix all the ingredients in the container with a tightly closing lid and shake well.
massel.com. Ingredients
- 120 g of mayonnaise;
- 2 tablespoons of sugar;
- 1 tablespoon of white vinegar;
- 1 ½ teaspoon mustard mustard.
Cooking
Stir all the ingredients to homogeneity. Ready to store in the refrigerator no more than a week.
WHOLEFULLY.COM. Ingredients
- 4 tablespoons of linoma juice;
- 3 teaspoons of fades of lime;
- 60 ml of red wine vinegar;
- 1 tablespoon of soy sauce;
- 1 tablespoon of honey;
- 80 ml of olive oil;
- 1 chopped clove of garlic;
- ½ teaspoon paprika flakes or ground red pepper;
- 1 teaspoon of ground cumin;
- ½ teaspoon salt.
Cooking
Mix all the ingredients in the container with a tightly closing lid. Shake well and clean at least half an hour in the refrigerator. Shake once again before use.
WHOLEFULLY.COM. Ingredients
- 1 garlic clove;
- 120 g of mayonnaise;
- 120 ml of coconut milk;
- 1 tablespoon of crushed dill;
- 2 tablespoons of chopped parsley;
- 3 tablespoons of chopped green onions;
- ½ teaspoon salts;
- ¼ teaspoon of ground black pepper;
- 1 teaspoon of apple vinegar;
- 1 teaspoon of white wine vinegar.
Cooking
Grind onions and garlic. Mix all the ingredients and put in the refrigerator for half an hour. Sauce can be stored there for several days.
WHOLEFULLY.COM. Ingredients
- 1 ripe avocado;
- 60 ml of white wine vinegar;
- whole lemon juice;
- salt to taste;
- 180 ml of olive oil.
Cooking
In a blender, mix the flesh of avocado, vinegar, lemon juice, salt and pepper. Continuing to beat, gradually pour oil until they achieve a homogeneous consistency.
Thekitchn.com. Ingredients
- 60 g of the fillets of Anchovs in oil;
- 2 cloves of garlic;
- 3 egg yolks;
- 1 teaspoon of Dijon mustard;
- 2 tablespoons of lemon juice;
- 2 tablespoons of olive oil;
- 120 ml of sunflower oil;
- 2 tablespoons of grated parmesan;
- through ground black pepper.
Cooking
Grind anchovies and garlic. Beat the yolks, add mustard, anchovies, garlic and lemon juice and mix. Constantly interfering with a wedge sauce, pour olive oil. Stir to homogeneous consistency. Similarly, pour sunflower oil. Then add cheese and pepper and mix well.
The reflux can be stored in the refrigerator several days.
allrecipes.com Ingredients
- 120 g of natural yogurt;
- 2 tablespoons of orange juice;
- ¾ teaspoon of fresh grated ginger;
- ¼ teaspoon salts;
- 1 teaspoon of sugar;
- ¼ teaspoon dried;
- pinching of Cayenne pepper;
- pinching with ground cinnamon.
Cooking
Grind all ingredients in a blender to a homogeneous cream-like consistency. Before use, cool the refrigerator refrigerator. It can be stored there no more than three days.
wellnessmama.com. Ingredients
- ¼ little onion bulbs;
- ½ teaspoon mustard;
- 1 tablespoon of tomato paste;
- 80 ml of olive oil;
- 60 ml of white wine vinegar;
- 1 tablespoon honey.
Cooking
Grind onions and mix all the ingredients to a homogeneous consistency in the blender.
Cavewomancafe.com. Ingredients
- 2 medium carrots;
- 240 ml of vegetable oil;
- 120 ml of rice vinegar;
- 80 ml of soy sauce;
- 1 tablespoon of sugar;
- 1 ¼ teaspoon fresh grated;
- salt to taste;
- ground black pepper - to taste.
Cooking
Clean the carrots and cut into small pieces. Mix all the ingredients in a blender to a homogeneous consistency. Such refrigeration can be stored in the refrigerator to two weeks.
Kitchensimmer.com. Ingredients
- 70 g of fresh or frozen raspberry;
- 60 ml of white wine vinegar;
- 1 ½ tablespoon of crushed onion;
- 120 ml of olive oil;
- salt to taste;
- ground black pepper - to taste.
Cooking
Mix all the ingredients in a blender to a homogeneous consistency. Keep ready-made refrigerator refrigerator not more couple weeks. Before use, it must be mixed.
CSMonitor.com. Ingredients
- ¼ small onion heads;
- 220 g of strawberries;
- 7 fresh mint leaves;
- 85 g honey;
- 60 ml of white wine vinegar;
- 2 tablespoons of lemon juice;
- 60 ml of vegetable oil.
Cooking
Grind onions. Mix all ingredients other than oil, in a blender to a homogeneous consistency. Continuing to interfere, gradually pour vegetable oil. Refill is stored in the refrigerator no more than three days. Before use, it must be stolen.
Bonappetit.com. Ingredients
- 125 g peanut paste;
- 2 tablespoons of rice vinegar;
- 1 tablespoon of sugar;
- 1 teaspoon of soy sauce;
- salt to taste;
- ground black pepper - to taste;
- 100 ml of water.
Cooking
Mix all the ingredients. Waters may need a little less, so do not pour it all right away. Ready consistency refueling should resemble fatty cream. It can be stored in the refrigerator a couple of weeks.
