Lean garlic dressing for salads. Unusual preparations and seasonings from garlic Garlic dressing

Fragrant and burning, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying by all known means to prepare everything that you have grown over the summer, this story is for you. Especially if nature has given you an unprecedented harvest of garlic.

The easiest option for storing garlic for the winter is as follows: harvested crop garlic, dry thoroughly, fold into nylon tights and hang in a dry place. Or you can use the old, tried and tested recipe of our grandmothers: dry the garlic without cutting the stems, and then weave it together with twine into a braid or wreath. It is not a shame to hang such beauty in the kitchen.

You can store dried unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. And you can prepare garlic for the winter in other ways: dry, freeze, pickle, pickle, preserve in oil, add to various pickles, or prepare all kinds of preparations for the winter that have garlic in their composition. There are many ways, the main thing is not to be lazy and prepare tasty and healthy garlic for the winter, using our recipes and recommendations.

Pickled Garlic "Quick and Easy"

Ingredients:
10 heads of garlic,
5 dry red chili peppers
dill umbrellas,
leaves black currant and cherries
black peppercorns.
For marinade:
4 tsp Sahara,
4 tsp salt,
2 liters of water
5 st. l. 9% vinegar.

Cooking:
Divide the heads of garlic into cloves, peel, put in a separate bowl, pour boiling water for a few minutes, then drain in a colander and cool. Put dill umbrellas, currant and cherry leaves in sterilized jars at the bottom, throw black peppercorns, then put prepared garlic cloves on all this, and throw 1 chili pepper on top. For the marinade, boil water in a saucepan, add sugar and salt and let it boil so that the salt and sugar dissolve. Pour the filled jars with boiling solution, cover them with sterilized lids and leave for 10 minutes. When the time is up, drain the marinade back into the saucepan, place over medium heat and simmer for 5 minutes. At the end, carefully add the vinegar. Secondly, pour the garlic with spices with the marinade and roll up the lids. Turn the jars upside down, wrap and leave to cool completely, and then store in a cool place.

Salted garlic (dressing)

Ingredients:
2 kg of garlic
600 g coarse salt.

Cooking:
Peel the heads of garlic, divide into cloves, then finely chop or pass through a press or meat grinder, mix well with salt and place very tightly in prepared clean dry jars. Close them tightly with nylon lids and store in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.

Garlic, dried slices

For cooking, choose spicy varieties of garlic. Divide the heads of garlic into cloves, peel them, cut them into a thickness of about 3-4 mm, place on a fine mesh sieve and dry in the oven at a temperature of 50-60 ° C for 6 hours, remembering to turn the cloves from time to time so that the garlic dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature of +2 to +10 ° C.

You can grind dried garlic into flour with a coffee grinder and get garlic powder, which can be added to the finished dish, like salt, the main thing is to adapt and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.

Garlic in vegetable oil

First, dry the harvested garlic crop thoroughly, select the amount you need and disassemble the garlic heads into cloves. Peel the teeth, put in glass jars with a capacity of not more than 0.5 liters and fill 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. Having used up all the garlic for its intended purpose, in no case pour it out vegetable oil. It will absorb the garlic aroma and its piquant taste, so add it to salads, vinaigrettes, use it when cooking fish, meat, vegetable stews.

You can do the same procedure, but, after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll them up with boiled metal lids.

Lightly salted garlic

Ingredients:
garlic - as much as you want.
For brine (per 1 liter of water):
80 g salt
blackcurrant leaves, cherries, horseradish, fresh dill.

Cooking:
Disassemble the collected and dried heads of garlic into cloves, peel them and put them in prepared, pre-sterilized and dried jars. Add the washed and dried currant, horseradish, cherry and dill leaves to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water without boiling, and pour the garlic and herbs over it. Cover the neck of the jars with gauze, tie them with threads and leave the jars with the contents at room temperature for 5 days in this form. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough cooked salted garlic, then you can place 1-2 cans in the refrigerator.

If there is nowhere to store the pan, the conditions simply do not allow, but you really want to try garlic in beetroot juice, the next option is just for you.

Garlic in beetroot juice

Ingredients:
garlic - quantity as desired,
For brine (per 1 liter of water):
50 g salt
50 g sugar
100 ml of table vinegar,
100 ml beetroot juice
250 ml of boiled water.

Cooking:
Peel the dried garlic, disassemble into cloves, remove the top layer covering them and blanch in boiling water for 3-4 minutes, then immediately dip the colander with garlic in cold water (you can add ice cubes to the water). Arrange prepared garlic in dry sterilized jars with a capacity of 1 liter and pour hot brine with boiled water added to it. Sterilize filled jars in boiling water for 5 minutes, then roll up with boiled iron lids and store in a cool place until the first opportunity.

Garlic marinated in apple cider vinegar

Ingredients:

For the marinade (for 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
5 st. l. apple cider vinegar.

Cooking:
Disassemble the young heads of garlic into cloves without removing the cover layer. Rinse and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Transfer the prepared garlic cloves to clean, dry, pre-sterilized half-liter jars. Fill their contents with marinade and sterilize for 5-7 minutes, then immediately roll up the lids.

pickled garlic

Ingredients:
1 kg of garlic
350 ml of water
150 ml beetroot juice
35 g salt
25 g sugar.

Cooking:
Rinse the young heads of garlic in cold water, remove the stems and the top layer of the husk. Then pour cold water and leave overnight at room temperature. After a while, rinse the garlic heads, put them in an enamel pan and pour the marinade, to prepare which boil water with sugar and salt, cool the resulting solution and add beetroot juice to it. Cover the pot of marinated garlic with a clean cloth or large piece of cheesecloth. Place a wooden circle on top, on which you will set oppression, for example, a jar of water or a heavy cobblestone intended for these cases, once washed clean and already tested. Leave the pot of garlic in the beetroot brine again at room temperature for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.

Pickled garlic with citric acid

Ingredients:
young garlic - quantity as desired.
For the marinade (for 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
½ tsp citric acid.

Cooking:
The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances.
Peel the heads of garlic from the husk, divide them into cloves and soak in warm water for 2 hours, then peel off the skin. Place the garlic cloves in a colander and rinse with cold water. Then lower into a pot of boiling water, removed from heat, for 2 minutes and immediately cool in cold. Prepare the fill. When heating water, completely dissolve citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized jars with a capacity of 0.5 l and pour over the hot marinade. Sterilize the filled jars at a low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.

Garlic pickled with honey

Ingredients:
2 kg of garlic
30 ml white currant juice,
100 g honey
1 liter of water
70 g salt.

Cooking:
Rinse the heads of young garlic in cold water, peel it, as they say, to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse well again and place in a clean, specially boiled container. Mix currant juice, honey and salt with cold water. Pour the garlic with this solution and leave at room temperature for ripening. After 2 months, wonderful garlic pickled with honey will be ready for use.

Garlic seasoning with herbs and red currants

Ingredients:
600 g of garlic,
600 g green dill,
600 g parsley,
1 kg redcurrant,
40 g dill seeds,
200 g sugar
20 g salt.

Cooking:
Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let it dry and finely chop. Mix greens with garlic, add currants rubbed through a sieve, sugar, salt, dill seeds ground in a mortar and mix everything thoroughly. Put the resulting mixture into dry, pre-sterilized jars, close with nylon lids and store in a cool place.

Seasoning of garlic "Eastern"

Ingredients:
800 g garlic
200 ml vegetable oil,
40 g red ground pepper.

Cooking:
Peel the garlic from the husk, rinse it and pass it through a meat grinder or press. Ignite the vegetable oil and let it cool. Gently put the garlic in it, mix and leave for 1 hour. Then add red ground pepper, mix thoroughly again and place in dry sterilized jars. Close the jars with nylon lids and store in the refrigerator.

Garlic with basil

Ingredients:
2 kg heads of garlic,
200 g green basil,
2 liters of water
140 g salt
200 g sugar.

Cooking:
Wash the heads of garlic thoroughly. Free from the bottoms, stems and top layer of the husk. Garlic in this recipe does not need to be divided into cloves. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, put them in dry sterilized jars, layering a layer of garlic with a layer of basil greens, and pour cold boiled water with sugar and salt dissolved in it. The solution must necessarily cover the heads of garlic. Close jars with plastic lids and store in a cool place.

Gas station "South"

Ingredients:
3 kg of garlic
1 kg carrots
1 kg sweet pepper
400 g green dill,
400 g green celery,
4 tbsp. salt.

Cooking:
Pass the chopped and peeled garlic through a press. By the way, one little secret: to make the garlic peel easily and quickly, fill it with warm water for 30 minutes. Then just rub the cloves between your palms, and the husk will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the peppers peeled from seeds into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Close them with plastic lids and store in a cool place.

Korean garlic
If you have never experimented with harvesting garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like harvesting, just double the amount of ingredients.

Ingredients:
500 g garlic
100 ml 9% vinegar,
400 ml soy sauce.

Cooking:
Wash the garlic cloves, peeled from the husk, put in a clean jar and pour with vinegar. If it doesn't cover the garlic, add some water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. This is exactly how long it will take you for the garlic to brew in the marinade. After a week, drain the marinade, and transfer the garlic cloves to sterilized jars, filling them with garlic only halfway. Boil the soy sauce for 10 minutes, cool it and pour the jars of garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, a great snack will be ready. When guests come to you and you want to treat them to your signature dish, say, from meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.

Garlic-ginger paste

Ingredients:
600 g of garlic,
400 g of ginger root.

Cooking:
To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, a little spoiled. Clean it, remove spoiled places, wash and chop with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop with a blender. Combine these ingredients, mix thoroughly, arrange in small clean jars and store in a cool place. By the way, the pasta will turn out even piquant if you add chopped chili peppers to it.

Pickled garlic cloves with fresh herbs, horseradish and cinnamon

Ingredients:
young garlic - quantity per 1 liter jar.
For marinade:
3 art. water,
1 st. 9% vinegar,
1 st. l. salt,
1.5 st. l. Sahara,
fresh parsley, dill,
1 chopped horseradish root
Bay leaf,
a few peas of allspice,
a few cloves,
a little cinnamon.

Cooking:
Put the garlic cloves peeled and washed under cold running water in a clean, dry, sterilized jar with a capacity of 1 liter and pour the marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped greens, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. Fill the jar with marinade, roll it up with a boiled lid and store in a cool place.

By the way, so that the garlic cloves in jars do not darken and look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then proceed to canning.

Good luck preparing!

Larisa Shuftaykina

You will be surprised, but if even in the most ordinary vegetable salad we replace the mayonnaise or vegetable oil familiar to all of us with a special salad dressing (sauce), then the dish will sparkle with completely different colors, it will become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and improvised salad dressings, as well as exotic, but sooo delicious!

Versatile salad dressing

Products
100 ml lemon juice
400 ml vegetable oil (your choice, I like corn)
1 tbsp Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce

The proportions of the products in the salad dressing are approximate, I made all the measurements along the way, so do not be afraid to change something or tweak it to your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating a base, this is for taste.
We shoot into the blender, whack-whack, everything is ready!
Don't have a blender? Garlic through the press, everything in a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce when roasting vegetables such as asparagus, cauliflower or broccoli. Even potatoes drizzled with it will do well in the oven. Chicken or fish - everything takes on an ennobled look and taste.
So, if I don't have time for something else, I boldly take a bottle of this sauce out of the refrigerator, sprinkle what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have such a dressing in the refrigerator, and I cook a lot of it at once (reduce the number of ingredients if you don’t need so much). In a closed glass container, vinaigrette salad dressing is stored for several weeks without losing its taste. It just needs to be shaken periodically, because. the emulsion breaks down over time.

sesame dressing- For me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads, and also add it 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
White sugar - 1/8 tsp
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp
Sesame seed (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper

Place all ingredients in a small deep bowl and whisk well.

If you use this dressing for leaf lettuce, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.

Spicy vegetable salad dressing- from the most ordinary vegetables you can cook an unusual salad. All you need is the "secret ingredient" - the original salad dressing.

Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 tsp
Cumin - 1.5-2 teaspoons
Salt - 0.5 tsp
Vegetable oil (preferably olive oil) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Whisk thoroughly with a fork.
Chop the parsley.
Add greens to the sauce, mix. Leave for 10 minutes.
Dressing is great for vegetable and mushroom salads.

Gas station "Kamchatsky"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and yolks based on sour cream.

Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste

Shake sour cream with yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.

Sour cream dressing with lemon- suitable for vegetable and fruit salads

Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch

Remove the yolk from the boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and mix thoroughly.
Squeeze juice from half a lemon.
Add lemon juice, sour cream, salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.

Yogurt and herb dressing- such a green yogurt dressing can be seasoned with salads or served with ready-made main courses.

Products

Mustard - 2 tsp
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Tarragon fresh (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp
Salt and ground black pepper

Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared dressing from yogurt and herbs into a gravy boat.

salad dressing- This yoghurt salad dressing has a delicate texture and excellent flavor. This dressing can spice up any salad.

Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Salt and ground black pepper

Place all ingredients in a food processor, season with salt and pepper. Blend at medium speed until smooth.

Green Onion Yogurt Salad Dressing m - think what would replace the mayonnaise in the salad? Try the yogurt dressing!

Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp
Ground pepper - 0.25 tsp

Transfer yogurt to a bowl.
Squeeze lemon juice and add mayonnaise.
Salt, pepper to taste.
Chop the green onion. Mix everything thoroughly.

salad dressing- the easiest and most convenient way to prepare salad dressing. You don't 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 the tip of a knife

Place everything in a bottle, close the cork and shake until the contents turn into a homogeneous mass.

mayonnaise salad dressing This salad dressing will add a touch of sourness to your dish.

Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.

Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly beat salad dressing.
Mayonnaise salad dressing is ready. You can make a salad.

Garlic dressing for vegetable salads- such a gas station is refueled vegetable salads, and you can also water the herring before serving.

Products
Olive oil - 1/2 cup

Garlic (passed through a meat grinder) - 1-2 cloves
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and black ground pepper

Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).

raspberry vinegar- needed raspberry vinegar for another yummy. I got tired of running around the shops in search of this rarity and decided that if making raspberry vinegar is easy, it's easier to do it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .

Products
Fresh raspberries - 200 g
Sugar sand - 1 tbsp. l.
Table vinegar - 500 mg

100 g of raspberries to sort out.
Add granulated sugar.
Mash raspberries with sugar with a fork...
and transfer to the bank.
Warm the vinegar a little and pour over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.

Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.

Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and ground black pepper

Place all ingredients in a deep bowl and whisk lightly. Add salt or pepper if necessary.
Use Vinaigrette sauce immediately or pour into an airtight container and refrigerate. This dressing can be refrigerated for up to 3 days. Shake the container well before use.

Flavored olive oil- the first time I tried flavored olive oil in a pizzeria. It was supposed to be poured over pizza for spiciness and spice. I was still surprised: "Well, why didn't I think of doing this myself?" I suggest you try!

Products
hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil

1. Wash all components, dry well, otherwise the oil will become moldy.
Dry, not crushed seasonings and peppers are also suitable.
2. Pepper cut into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Infuse for at least 1 month. Of course, the longer it takes, the better.
You can use flavored olive oil to dress a salad, to drizzle over pizza or bruschetta. For meat and fish.

Useful dressing for sweet salads- All you need to make this salad dressing is lemon, honey and cinnamon. And, of course, good mood!

Products
Lemon (only juice) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 tsp

Cut the lemon, squeeze the juice from one half. We add honey.
Mix thoroughly and add cinnamon.
Such a dressing can be poured over a salad of apples, carrots, kiwi, bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.

French vinaigrette sauce- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it is also great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.

Products
Wine vinegar (balsamic vinegar or lemon juice) - 1/4 cup
Mustard (Dijon) - 1 tbsp. l.
coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil - 3/4 cup
*
Optionally, add any of the following to the main sauce:
Crushed garlic - 1/2 clove
Green onions, chopped - 1/4 cup
Cheese - 1/4 cup grated parmesan (if lemon juice is in the sauce)
or 1/2 cup crumbled blue cheese
Fresh greens (thyme, parsley, tarragon), chopped - 2 tbsp. l.

In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly adding the olive oil, beat the mixture for a few minutes until emulsified. (You can mix the ingredients in a blender, or by shaking them in a sealed jar.)
Store the vinaigrette in an airtight container in the refrigerator (up to 2 weeks). Shake before use.

Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Black ground pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup

In a small bowl, combine vinegar, mustard, salt and pepper, beat well with a whisk.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes 3/4 cup sauce in total.
Pour the vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and refrigerate (classic vinaigrette sauce can be stored in the cold for up to 3 days).

Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste

Table mustard, raw egg yolks put in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as the mayonnaise sauce, then dilute with vinegar and strain.

Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
sand sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife

Put raw yolks in a saucepan, add mustard, sugar, pepper, salt to them and grind it all well until a homogeneous mass is formed.
Then pour in the chilled vegetable oil in a jet, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the mustard salad dressing.

Oil-vinegar dressing

Products
vinegar 3% -1 tbsp. a spoon
vegetable oil 3 tbsp. spoons
greens finely chopped 3 tbsp. spoons
ground pepper to taste
salt to taste

Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour greens with boiling water, drain the liquid immediately. Put the steamed greens in a mixture of vinegar and oil and mix thoroughly.

mustard dressing

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 a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Whisking constantly, pour in the oil in a thin stream. Then pour in the vinegar, put the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become softer.

Salad dressing with sour cream

Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups

Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end, add 3/4 cup sour cream.

french gravy

For 4-6 servings you will need:
- 125 ml of vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice
- 2 chopped tomatoes
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon of pepper.
Add any chopped fresh herb or seeds like cumin.
Place all ingredients in a bowl or screw-on jar and mix or shake until combined.

salad dressing- a great option for dressing a salad of vegetables, meat or potatoes.

Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp
Mustard powder - 1/4 tsp.
Hot sauce (tabasco type) - 3 drops

Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulsate until a homogeneous mass is obtained.
Pour the sauce into a pitcher or glass jar, close tightly and refrigerate the salad dressing.
Salad dressing can be kept in the refrigerator for up to three days.

Nut and garlic dressing

Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.

Pound the peeled kernels in a porcelain mortar, add chopped garlic, grind until a uniform mass is obtained. Then add soaked in water and squeezed White bread(without crusts) and carefully grind this mass in an enamel bowl, gradually adding vegetable oil. When the mass thickens, pour in lemon juice or grape vinegar and mix again.

Refueling in Warsaw

Products
sour cream 0.5 cup
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste

Whisk sour cream with eggs, add salt, sugar and lemon juice. Add chopped dill and green onion, mix

Garlic sauce with herbs- an excellent garlic sauce will decorate and enliven meat and fish dishes.

Products
Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste

Peel and crush the garlic in a garlic maker.
Wash and finely chop the herbs.
Add mayonnaise and mix everything thoroughly.

Vinegar infused with lemongrass, ginger and garlic- such fragrant vinegar will complement vegetable salads well and is perfect for meat marinades

Products
Lemongrass - 2 stalks
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 cup

Wash and dry lemongrass. Finely chop. Cut garlic cloves into halves.
Lemongrass, garlic and ginger put in a glass container.
In a saucepan over medium heat, heat the vinegar to a boil. Remove from heat, cool to room temperature, pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use at least 2 weeks later.

salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing for second courses as a sauce.

Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp
Freshly ground black pepper to taste

In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree until pasty. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for up to three days.

salad dressing

From mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, prepare salad dressing, pour salad and serve immediately.

Dressing with herbs and lemon juice

Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley greens 20 g
sugar to taste
ground black pepper to taste

Vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.

salad dressing

Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Vinegar, olive, corn or sunflower oil carefully change and pour the prepared mixture, mix again

Refueling

Products
walnut 0.25 cup
or pine nuts 0.25 cups
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups

Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped, 1 small garlic clove, 1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1/4 - 2/3 glass of water.

Salad dressing "Wild West"
in a plastic container, mix 1/2 stack of kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little tabasco sauce, 1 crushed garlic clove and 1 tbsp chopped cilantro. Close the container tightly with a lid and shake well.

Salad dressing "Hippie"
1/2 cup shredded carrots, 2 tbsp Japanese rice wine, 2 tbsp red wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450g soft tofu 1 crushed small garlic clove

Salad dressing "Asian citrus"
mix 2 tbsp peanut butter, 1 tbsp sesame oil, 2 tbsp wine vinegar, 4 tbsp freshly squeezed orange juice, 2 tbsp each lemon juice, soy sauce, honey and mustard

Salad dressing "Tahini"
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tbsp of honey. Salt to taste

Salad dressing "Old ranch"
mix 1/2 cup low-fat kefir, 2 tbsp light mayonnaise, 1 tbsp apple cider vinegar, 1 crushed small clove of garlic, 1 tbsp finely chopped greens (basil, parsley, cilantro, thyme), 1/2 tsp mustard and a pinch Chile

MORE REFILLS:
1) I buy an avocado and wait for it to ripen. I don’t take stone ones, I take round ones and with a hint that they will someday soften. I wrap it in a bag with an apple or a banana so that they ripen as soon as possible. this is the most whole fatty product, in a blender I add water and garlic or salt and water, or soy sauce, just a drop and water again, a decent amount of sauce is obtained. If you plan to eat the salad not immediately, then with lemon juice - otherwise the avocado sauce will darken on the surface.

2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also perfect.
I pour grated root vegetables or salad greens, such as spinach, with this dressing. I add banana slices or a couple of dried fruits - for a sweet tooth -)

3) thick and sweet dressings made from banana, ground neat, or with a spoonful of lemon juice or spices, from curry and chili to cinnamon and cardamom. According to a separate diet, it is better to season greens and vegetables with sweets, not protein foods.

4) if you want something very "nutritious", then I take coconut milk, almond paste or cashew paste with water, goat yogurt or mature coconut, which costs a penny in the ashans, the main thing is to choose the one where the liquid is still splashing - and grind it at home with water - with beets it's just class and looks very nice .. winter -))

5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it is very tasty, although simple .. but lecithin in the yolks, it seems to me that this is good.

6) rather than about dressing, but about the salad itself: I made it a rule to have vegetable salads to maintain my figure, but it’s still too lazy to plan carrots, beets and zucchini, of course - for me, a cool option is to grind fresh cauliflower in a combine - it turns out "rice" in 30 seconds, and it is already very tasty to fill it with any thick natural sauce from this list

Examples of delicious combinations:

Crushed orange sauce with coriander powder and black pepper (e.g. grated beetroot, beetroot and prunes/dried persimmons)
- sauce from ground persimmon or banana: spicy - with chili, spicy - with curry and ginger, sweet - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- hearty avocado sauce ground with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a dash of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt, pepper to taste
Grate 2 small beetroots, finely 2-3 celery stalks, optionally sprinkle walnuts, season with sauce, let stand for 1-2 hours: during this time, the beets will soften, like boiled, and soak
* in this salad, kelp or wakame seaweed is quite appropriate, both options are great to always have on hand - they are stored for a long time, rich in iodine and other trace elements

The most satisfying sauce made from nut butter or soaked nuts: almond butter or cashew butter is ground with water, soy sauce, a dash of lemon juice, pepper, mustard, ground nutmeg, or curry (for example, combining cashew paste with lemon sourness, mustard, and nutmeg will give a hearty and all-natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).

The most delicate sauces are obtained with cashew paste, the healthiest ones are probably with almond paste, because, among other things, almonds are one of the best sources of calcium in nature and a good source of many other micro and macro elements and fats that are needed to it was satisfying - in a natural concentration.

Almond paste + water + cinnamon and salt + optional, roasted until soft pumpkin (for example, boiled broccoli or green beans) -- TERRIBLY DELICIOUS
- cashew paste dressing with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- almond paste dressing with garlic and soy sauce (based on cauliflower ground to the state of "couscous", with olives, apple slices, soaked for 5 minutes with wakame seaweed // almond paste dressing perfectly softens the sharpness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- cashew paste dressing with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I also tried it - an indescribably cool combination!)

* lest you say that I'm talking about rare ingredients here, nut butter can now be found in stores healthy eating and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable - they are soaked for several hours and then ground with water and spices to the state of sauce, but for me it is already too dreary -))

Pine pesto: grind pine nuts, without soaking, with basil, water and garlic (you get "pesto", which is customary to season zucchini, grated lengthwise "for pasta")

Grind sunflower seeds or cashew paste with water, a little dry mustard and lemon juice (in a salad it will turn out similar to mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)

Flax sauce (first grind a tablespoon of flax into powder, pour 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again

Sauce for the tropics: from a young coconut (the less liquid - the closer to "yogurt") ground with lemon juice, chili pepper .. why not pineapple or mango (in small quantities - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing is suitable on the contrary, as the basis for a stew with crispy salad greens, sprouts, bell peppers (while I was sitting in Russia, this part seemed like this .. "well, well .." But for two weeks in Tae, this topic became a world of discovery)

Coconut dressing for the middle lane: the pulp of a mature coconut (any hypermarket, choose coconuts in which all the "eyes" on the top are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water to the density of yogurt, cinnamon cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese .. you can acidify such a sauce in the likeness of yogurt by adding a spoonful of sour milk to it and holding in warmth)

Warm sauce of boiled broccoli or green beans: IT turned out to be JUST SUPER! boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into the most delicate pate for pancakes or bread, and in a dietary reading, it’s great to stuff with such a pate bell pepper or twist rolls of salad greens.

Pesto sauce made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a more useful analogue, like bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)

Warm sauce of ground baked eggplant (whole eggplant is roasted in a toaster until soft, after which it is ground without skin. Very tasty with fresh or lightly roasted tomatoes, garlic and chopped parsley, boiled rice)

Raw poultry yolks (sounds odd to say the least - but actually delicious with greens and tomatoes, for example, and yolks are a good source of B12 and whole, unprocessed fats)

From vegetables, and do during or immediately after harvesting - at the beginning. Garlic preparations and seasonings are good because you can cook them at any time convenient for you, for example now. Yes, and you can often use garlic for them, which has begun to deteriorate and cannot be preserved fresh for a long time, even if the conditions for it are ideal.

Recipe:

1. Garlic is peeled, washed and crushed into thin plates.
2. A baking sheet is covered with parchment paper, on top of which garlic plates are laid out in a thin layer, and put in the oven.
3. Turn on the oven at 30°-50°C, slightly open its door and dry the garlic for about 4-5 hours.
4. When the garlic has cooled, it is packed in clean jars or trays.
5. Store at room temperature. If necessary, dried garlic can be ground in a coffee grinder at any time.

Garlic seasoning - fragrant

You will need:

• Garlic - 250 gr.
• Ground black pepper - 2 tbsp. spoons (without a slide).
• Parsley root - 150 gr.

Recipe:

1. The garlic is washed and cut into thin slices.
2. The plates are laid out in a thin layer on a baking sheet, previously covered with parchment paper, and dried at a temperature of 30°–50°C, with the oven door slightly ajar.
3. Parsley root is washed, peeled and, like garlic, cut into thin slices.
4. The crushed root is laid out in a thin layer on a baking sheet and dried in the same way as garlic.
5. Dried garlic and parsley root are ground in a coffee grinder, mixed with 2 tbsp. spoons of black ground pepper and packaged in clean jars.
6. Store seasoning at room temperature.

You will need:

• Garlic - 2 large heads.
• Salt (you can take iodized or sea salt) - 500 gr.
• Ground (seeds) - 1 tbsp. a spoon.
• Khmeli-suneli - 1 tbsp. a spoon.
• cilantro
• (dried herbs) - 1 tbsp. a spoon.
• Parsley (dried herbs) - 1 tbsp. a spoon.
• (dried herbs) - 1 tbsp. a spoon.
• (dried herbs) - 1 tbsp. a spoon.
• (dried herbs) - 1 tbsp. a spoon.
• Paprika - 1 teaspoon.
• Ground black pepper - 1 teaspoon.
• Ground red pepper - 0.5 tsp.

Recipe:

1. Garlic is peeled, washed and crushed with a blender or grater.
2. All spices and salt are added to the chopped garlic. First, the mixture is thoroughly mixed, then carefully ground and pounded in a mortar.
3. Ready Adyghe salt is transferred to a clean glass jar, closed with a lid and stored in a dry place.

Important: The composition of spices, as well as their quantity, can be different, it all depends on your taste preferences. Adyghe salt is used as a seasoning for ready meals.

You will need:

• Garlic - 200 gr.
• Olive oil - about 50 gr.

Recipe:

1. Garlic is peeled, washed and crushed with a blender or meat grinder.
2. Olive oil is added to the chopped garlic and everything is thoroughly mixed until a homogeneous slurry is formed.
3. The resulting garlic paste is laid out in clean glass jars, covered with lids and stored in the refrigerator.

You will need:

• Garlic - 250 gr.
• Sugar - 250 gr.
• Red wine - 500 ml.
• Zest of 1 lemon or orange.

Recipe:

1. The garlic is peeled, washed and cut into small pieces.
2. Sugar is mixed with wine and brought to a boil.
3. As soon as the mixture boils, chopped garlic, zest are added to it and simmered over low heat until about half of the liquid has boiled away.
4. The finished jam is packaged in clean jars, covered with lids and stored in the refrigerator.

Important: During the cooking process, do not allow the jam to caramelize. If this happens, add a little more wine to it and, reducing the heat to a minimum, continue to boil until the caramel is completely dissolved.

You will need:

• Garlic - 250 gr.
• Sugar - 200 gr.
• Water - 200 ml.
• (ground) - 0.5 tsp.
• Nutmeg (ground) - on the tip of a knife.

Recipe:

1. Peel the garlic, wash and cut each clove in half.
2. The cut halves are placed in a culinary sleeve, tied on both sides and placed in the oven. Roast the garlic for about 15-20 minutes. at 200°C.
3. Sugar is dissolved in water, cinnamon and nutmeg are added there. The mixture is put on a small fire and brought to a boil.
4. As soon as it boils, baked garlic is added to it and boiled, stirring often, until thickened. The main thing in the cooking process is not to let the jam caramelize. If this happens, add some water to it and bring to a boil.
5. The finished jam is laid out hot in clean jars, allowed to cool and stored in the refrigerator. Or packed in sterilized jars, rolled up and stored like any other jam.

Important: Roasted garlic jam and garlic jam with red wine are used as sweet sauces to spice up meat and meat dishes, as a basis for preparing various seasonings, like regular jam - with toast and.

Garlic jam - spicy

You will need:

• Garlic - 500 gr.
• Water - 100 ml.
• Orange - 1 pc.
• Lemon - 1 pc.
• Sugar - 200 gr.
• Cinnamon - 1 teaspoon.

Recipe:

1. Garlic is peeled, washed and crushed with a meat grinder or blender.
2. and the lemon is peeled, washed, the zest is rubbed on a grater, and the juice is squeezed out of the fruits themselves.
3. Crushed garlic, sugar, water, cinnamon, zest and juice and orange are mixed in a saucepan and left for 12 hours.
4. After the specified time, the mixture is brought to a boil and boiled over low heat for about half an hour.
5. The finished jam is packaged in clean jars, covered with lids.
6. Stored in the refrigerator.

Important: Despite the fact that the ingredients of the jam are subjected to heat treatment, it is called medicinal. To increase immunity, use 2 teaspoons 3 times a week.

You will need:

• Garlic - 4 large cloves.
• Chili pepper - 4 pcs.
• Coriander seeds - a pinch.
• Zira seeds - a pinch.
• Cilantro - 1 large bunch.
• Olive oil - 75 ml.
• Juice of half a lemon.
• Salt - to taste.

Recipe:

1. Seeds of zira and coriander are fried in a dry frying pan.
2. Chili peppers are washed, cut in half and the seeds removed.
3. The garlic is peeled and washed.
4. Mix garlic, chili peppers, roasted cumin and coriander seeds, cilantro and grind everything with a blender.
5. Lemon juice, salt (to taste) are added to the resulting thick paste, mixed well, transferred to a sterilized jar and poured with olive oil on top.
6. Stored in the refrigerator.

Harissa paste is served as a seasoning for meat and rice dishes.

You will need:

• Garlic - 1 kg.
• Vinegar 9% - 200 ml.
• Soy sauce - 800 ml.

Recipe:

1. Garlic is peeled, washed, placed in a clean jar and poured with vinegar. If there is not enough vinegar and it does not cover all the garlic, water is added. Close the jar with a lid, put it in the refrigerator and leave the garlic in the marinade to infuse for a week.
2. After the specified time, the marinade is drained, and the garlic cloves themselves are transferred to sterilized jars, filling them up to half the volume.
3. Soy sauce is boiled for 10 minutes, cooled and jars of garlic are poured to the top, after which they are rolled up.
4. Store the workpiece in the cellar or refrigerator. The appetizer will be ready in about a month after preparation.

Important: You can serve not only garlic itself, but also soy sauce to the table.

You will need:

• Garlic - 1 kg.
• Water - 500 ml.
• Wine vinegar - 300 ml.
• Sugar - 200 gr.
• Salt - 20 gr.
• Bay leaf - 5 pcs.
• Black peppercorns - 5 pcs.
• Allspice peas - 2 pcs.

Recipe:

1. Garlic is peeled, washed, put in a saucepan and poured with boiling water so that the water completely covers the garlic. Leave to infuse for a day.
2. After the set time, the water is drained and the garlic itself is laid out in sterilized jars, filling them to the top.
3. From wine vinegar, sugar, salt, bay leaf, black and allspice prepare the marinade, bring it to a boil and immediately pour garlic over it, filling the jars to the top.
4. Banks are rolled up, allowed to cool and stored in a cool room.
5. After a week, the garlic will be ready to eat.

You will need:

• Garlic (large heads) - 3 pcs.
• Lemons - 5 pcs.

Recipe:

1. Lemons are thoroughly washed and cut into large pieces together with the peel.
2. The garlic is peeled and washed.
3. Lemons and garlic and grind with a food processor or meat grinder.
4. The mass of garlic and lemons is transferred to a 3-liter jar, filling the missing volume with water. The neck of the jar is tied with gauze and left for 4 days.
5. After the specified time, filter, pour into clean bottles.
6. Stored in the refrigerator.

Important: Tincture of garlic and lemon is taken to strengthen the immune system (1 tablespoon in the morning on an empty stomach) and cleanse blood vessels of cholesterol (50 ml in the morning on an empty stomach).

You will need:

• Garlic (large heads) - 4 pcs.
• Lemon - 1 pc.
• Parsley greens - 1 large bunch.
• Salt - to taste.

Recipe:

1. Garlic is peeled, washed and crushed with a meat grinder or blender.
2. Parsley is washed and also chopped with a blender.



You will need:

• Garlic - 1 kg.
• Hot red pepper - 500 gr.
• Bulgarian pepper - 500 gr.
• Salt - to taste.

Recipe:

1. Garlic is peeled, washed and crushed with a blender or in a meat grinder.
2. Hot and pepper are cleaned from seeds, washed and also ground with a meat grinder or blender.
3. Both types of pepper are added to the garlic, everything is mixed well, seasoned with salt if desired and packaged in clean jars.
4. Store Yannim seasoning in the refrigerator.

You will need:

• Garlic (large) - 2 heads.
• Vinegar 9% - 400 ml.
• Sugar - 800 gr.
• Liquid fruit pectin - 90 ml.

Recipe:

1. The heads of garlic are divided into cloves, peeled, washed and chopped in a blender, adding half the volume of vinegar there.
2. The resulting garlic paste is mixed with sugar, the remaining vinegar and brought to a boil over low heat, stirring frequently.
3. As soon as the mass boils, pour pectin into it, mix well and cook for about 1 minute.
4. Hot (straight from the fire) jelly is poured into sterilized jars and rolled up.

The secrets of garlic preparations

• To make garlic easy and quick to peel, soak it in warm water for 20-30 minutes. Then rub the cloves between your palms - the husk will easily come off by itself, without additional effort.
• For the preparation of sauces, pastes and various dressings, you can use garlic, which is not suitable for a long time, for example, slightly spoiled.

The topic of garlic preparations can be continued indefinitely) I hope that you will supplement this modest selection with your favorite recipes)

These fillings are universal. They go well with herbs, vegetables, meat and fish. So don't be afraid to experiment and add them to your favorite salads.

By the way, dressings with vinegar can be used as.

recipethis.com

Ingredients

• 120 ml of vinegar;
• 240 g mayonnaise;
• 1 teaspoon of table mustard;
• 1 teaspoon of sugar;
• 1 teaspoon chopped onion;
• 170 g of honey;
• 1 teaspoon chopped parsley;
• ¼ teaspoon salt;
• 120 ml vegetable oil.

Cooking

Mix vinegar, mayonnaise and mustard. Add sugar, onion, parsley, salt and pepper. Whisking constantly, pour in the oil in a thin stream. Stir until smooth.

This dressing can be stored in the refrigerator for a couple of weeks.

tasteofhome.com

Ingredients

• 180 ml of olive oil;
• 120 ml red wine vinegar;
• 1 tablespoon of grated parmesan;
• ½ teaspoon salt;
• ½ teaspoon of sugar;
• ½ teaspoon dried oregano;

Cooking

Mix all ingredients in a jar or bottle with a tight fitting lid. Shake well.

Store the prepared dressing in the refrigerator for no more than a couple of weeks. Shake each time before use.

myculturedpalate.com

Ingredients

• 2 egg yolks;
• 2 tablespoons of water;
• ½ teaspoon salt;
• a pinch of ground white pepper;
• 240 ml olive oil.

Cooking

Whisk in a metal ladle or bowl, add water and lemon juice. Place the container in a pot of boiling water so that you get a water bath. Stir the mixture until it thickens.

Then transfer the container with the sauce to a large bowl of cold water and stir for another 2 minutes until it cools.

Put the mixture in a blender, add salt and pepper. While whisking the sauce, gradually pour in the olive oil in a thin stream. You should get a sauce of a uniform consistency.

This mayonnaise can be stored in the refrigerator for several days.

cheapdresses.us

Ingredients

• 120 g low-fat sour cream;
• 60 g light mayonnaise;
• 40 ml skim milk;
• 1 teaspoon of sugar;
• 1 clove of garlic;
• salt - to taste;

Cooking

Mix sour cream, mayonnaise, milk and sugar. Add chopped onion and garlic, salt and pepper. Refrigerate the dressing for at least an hour before dressing the salad.

Garlic dressing can be stored in the refrigerator for no more than a couple of days.

thekitchn.com

Ingredients

• 120 ml of olive oil;
• 120 ml balsamic vinegar;
• 2 teaspoons Dijon mustard;
• 1 minced garlic clove;
• 1 tablespoon of honey;
• 1 teaspoon of salt;
• ¼ teaspoon ground black pepper.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.

Ready dressing will keep in the fridge for a couple of weeks.

allrecipes.com

Ingredients

• ½ cucumber;
• 1 clove of garlic;
• 240 g;
• 1 teaspoon lemon juice;
• ½ teaspoon salt;
• ½ teaspoon ground white pepper.

Cooking

Peel the cucumber, chop it and garlic. Blend all ingredients in a blender until smooth. Chill the dressing in the refrigerator before using, but do not store it there for more than three days.

7. Orange salad dressing

tasteofhome.com

Ingredients

• 60 ml orange juice;
• 3 tablespoons of red wine vinegar;
• 2 teaspoons of honey;
• 1 ½ teaspoons Dijon mustard;
• 1 tablespoon of olive oil.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and put in the refrigerator. Shake again before use.

tasteofhome.com

Ingredients

• 2 cloves;
• 240 ml of water;
• 60 ml lemon juice;
• 1 teaspoon of sugar;
• ¾ teaspoon of salt;
• ¾ teaspoon paprika;
• ¾ teaspoon dried oregano;
• ½ tablespoon chopped onion;
• ½ teaspoon dried thyme;
• 180 ml olive oil.

Cooking

Cut the garlic cloves in half. Blend all ingredients except olive oil in a blender until pureed. Then, while whisking, gradually pour in the oil.

The dressing can be stored in the refrigerator for several weeks.

intelling.us

Ingredients

• a few feathers green onion;
• several sprigs of parsley;
• 60 ml lemon juice;
• 60 ml sunflower oil;
• 60 ml of olive oil;
• 1 ½ teaspoons sugar;
• ½ teaspoon mustard powder;
• ¼ teaspoon salt;
• ⅛ teaspoon ground black pepper.

Cooking

Chop onion and parsley. Combine all ingredients in a container with a tight-fitting lid and shake well.

massel.com

Ingredients

• 120 g mayonnaise;
• 2 tablespoons of sugar;
• 1 tablespoon of white vinegar;
• 1 ½ teaspoons mustard.

Cooking

Mix all ingredients until smooth. Ready to store in the refrigerator for no more than a week.

wholesale.com

Ingredients

• 4 tablespoons lime juice;
• 3 teaspoons lime zest;
• 60 ml red wine vinegar;
• 1 tablespoon soy sauce;
• 1 tablespoon of honey;
• 80 ml of olive oil;
• 1 minced garlic clove;
• ½ teaspoon paprika flakes or ground red pepper;
• 1 teaspoon ground cumin;
• ½ teaspoon salt.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and refrigerate for at least half an hour. Shake again before use.

wholesale.com

Ingredients

• 1 clove of garlic;
• 120 g mayonnaise;
• 120 ml coconut milk;
• 1 tablespoon chopped dill;
• 2 tablespoons chopped parsley;
• 3 tablespoons chopped green onions;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon white wine vinegar.

Cooking

Chop onion and garlic. Mix all the ingredients and refrigerate for half an hour. The sauce can be stored there for several days.

wholesale.com

Ingredients

• 1 ripe avocado;
• 60 ml white wine vinegar;
• juice of a whole lemon;
• salt - to taste;
• 180 ml olive oil.

Cooking

In a blender, combine the avocado pulp, vinegar, lemon juice, salt and pepper. While continuing to beat, gradually pour in the oil until you get a smooth consistency.

thekitchn.com

Ingredients

• 60 g anchovy fillets in oil;
• 2 cloves of garlic;
• 3 egg yolks;
• 1 teaspoon Dijon mustard;
• 2 tablespoons of lemon juice;
• 2 tablespoons of olive oil;
• 120 ml of sunflower oil;
• 2 tablespoons of grated Parmesan;
• a pinch of ground black pepper.

Cooking

Chop anchovies and garlic. Beat the yolks, add mustard, anchovies, garlic and lemon juice to them and mix. While constantly stirring the sauce with a whisk, pour in the olive oil. Stir until smooth. Pour in sunflower oil in the same way. Then add cheese and pepper and mix well.

The dressing can be stored in the refrigerator for several days.

allrecipes.com

Ingredients

• 120 g of natural yogurt;
• 2 tablespoons of orange juice;
• ¾ teaspoon fresh grated ginger;
• ¼ teaspoon salt;
• 1 teaspoon of sugar;
• ¼ teaspoon dried;
• a pinch of cayenne pepper;
• a pinch of ground cinnamon.

Cooking

Blend all ingredients in a blender until smooth and creamy. Chill the dressing in the refrigerator before using. It can be stored there for no more than three days.

wellnessmama.com

Ingredients

• ¼ small onion;
• ½ teaspoon mustard;
• 1 tablespoon of tomato paste;
• 80 ml of olive oil;
• 60 ml white wine vinegar;
• 1 tablespoon honey.

Cooking

Chop the onion and mix all the ingredients in a blender until smooth.

cavewomancafe.com

Ingredients

• 2 medium carrots;
• 240 ml of vegetable oil;
• 120 ml of rice vinegar;
• 80 ml soy sauce;
• 1 tablespoon of sugar;
• 1 ¼ teaspoons freshly grated;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Peel the carrots and cut into small pieces. Blend all ingredients in a blender until smooth. This dressing can be stored in the refrigerator for up to two weeks.

kitchensimmer.com

Ingredients

• 70 g fresh or frozen raspberries;
• 60 ml white wine vinegar;
• 1 ½ tablespoons chopped onion;
• 120 ml of olive oil;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Blend all ingredients in a blender until smooth. Store the prepared dressing in the refrigerator for no more than a couple of weeks. It must be stirred before use.

csmonitor.com

Ingredients

• ¼ small head of onion;
• 220 g strawberries;
• 7 fresh mint leaves;
• 85 g of honey;
• 60 ml white wine vinegar;
• 2 tablespoons of lemon juice;
• 60 ml vegetable oil.

Cooking

Chop the onion. Mix all ingredients, except oil, in a blender until smooth. Continuing to mix, gradually pour in the vegetable oil. The dressing will keep in the refrigerator for up to three days. It must be shaken before use.

bonappetit.com

Ingredients

• 125 g peanut butter;
• 2 tablespoons of rice vinegar;
• 1 tablespoon of sugar;
• 1 teaspoon soy sauce;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml of water.

Cooking

Mix all ingredients. You may need a little less water, so don't pour it all in at once. The finished dressing should have a consistency similar to heavy cream. It can be stored in the refrigerator for a couple of weeks.