1. Classic salad dressing:
– 1/2 cup olive oil;
– juice of half a lemon;
– 1/2 tsp salts;
– 1/4 tsp freshly ground black pepper.
In a small bowl, use a fork or whisk to beat the lemon juice with salt and pepper. Pour olive oil in while continuing to whisk. To the mixture you can add a little mustard to taste.
WB Tip: Season green and vegetable salads.
2. Cheese dressing:
-3 tbsp. l sour cream;
-5 tbsp. l natural yogurt;
-50 g of parmesan or pecorino cheese;
2-3 anchovy fillets;
-1 clove of garlic;
2-3 tsp red or white wine vinegar;
Salt, freshly ground black pepper.
Grate the cheese on a fine grater. Peel and chop the garlic with the anchovy fillet. Pound sour cream with yogurt and cheese, add garlic with anchovy, vinegar and pepper to taste. You can add salt, but the dressing will be salty from cheese and anchovies anyway.
WB tip: Dress up salads with pasta, as well as vegetable and salads with neutral cheeses.
-2 raw yolks;
-4 cloves of garlic;
-1 tbsp. l olive oil;
– juice of half a lemon;
salt, black pepper.
In a deep bowl, rub the grated garlic, yolks, salt, pepper, lemon juice with a whisk (mix in only one direction). Keep stirring, pour in the oil – first dropwise, then with a trickle, until the sauce turns into an emulsion.
To avoid clotting, the butter and yolks should be at the same room temperature. If he does curl, add a teaspoon of warm water dropwise, whisking not too vigorously.
WB tip: Season potato and meat salads, seafood salads.
4. Italian dressing:
sugar – 2 tsp;
-2 tsp chopped fresh marjoram;
– garlic – 2 cloves;
-red wine vinegar – 50 ml;
-125 ml of olive oil;
coarse salt and freshly ground black pepper;
-1 tsp chopped fresh oregano;
-2 tsp dry mustard;
-0.5 tsp chili flakes;
-25 g chopped fresh basil.
Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp. salt and pepper; chili flakes and vinegar. In this mixture, slowly, uniformly pour oil into the mixture, constantly stirring, until a uniform emulsion is obtained. Mix with chopped herbs, season with salt and pepper to taste.
WB tip: You can store in the refrigerator in a tightly closed container for no longer than 1 week.
5. French dressing:
-1.5 tsp freshly squeezed lemon juice;
-0.25 tsp celery seed;
-1.5 tsp Sahara;
-0.75 tsp ground paprika;
-2 tsp tomato paste;
Freshly ground pepper;
red wine vinegar – 25 ml
-0.25 tsp coarse salt;
-1 tsp dry mustard;
olive oil – 0.5 cups;
-1 tsp chopped onions.
In a bowl, mix tomato paste, sugar, onion, mustard, paprika, salt and celery seeds. Season with pepper. Mix everything with vinegar and lemon juice. Pour oil slowly, in a continuous stream, constantly whisking, until a homogeneous emulsion is obtained.
You can use another method. Beat all the ingredients except the butter with a blender until mashed. Without turning off the blender, pour oil slowly, in a continuous stream. Beat until a homogeneous emulsion is obtained. Refill should be used immediately after preparation.
WB tip: Perfect with romaine lettuce, cucumbers, red onion and radish.