Low-calorie salad dressings instead of mayonnaise

So much has been said about the dangers of mayonnaise. It is fatty, too high in calories, and contains too much salt. There are countless complaints about the most popular sauce. But nevertheless, we buy it and cannot refuse it.

Often we just need a thick and spicy sauce for traditional salads: Olivier salad, herring under a fur coat. But mayonnaise can be replaced with lighter sauces that will add a fresh twist to familiar dishes. These simple and tasty dressings for salads, meat and fish dishes are very easy to prepare, they consist of simple and affordable ingredients, so you can safely use them.

For those who are preparing their figure for the New Year, I want to offer several sauces that you can prepare yourself. These sauces are a great alternative to mayonnaise, which is known to have a bad effect on our waistline.

Sour cream-sesame sauce for Olivier

Ingredients:

1 tbsp. spoon of ground sesame
2-3 tbsp. spoons of clean water
juice of half a lemon
asafoetida (if available)
well chopped dill and parsley

Preparation:

Mix ground sesame seeds, water, lemon juice until it reaches the consistency of pancake batter; if it is too thick, add more water. Add asafoetida, well-chopped dill and parsley.
The sauce prepared in this way can be used to season any salads instead of sour cream, vegetable oil and mayonnaise.

Egg-sour cream sauce for Olivier

Ingredients:

Sour cream - 5 tablespoons
Egg yolks - 2 pieces
French mustard - 1 teaspoon
Salt - 1 pinch
Turmeric – 0.5 teaspoon
Lemon juice - 1 teaspoon

Cooking method:

This quick sauce recipe includes ingredients such as: sour cream (I use 25% fat), egg yolks, lemon juice, salt, turmeric (for color and light flavor, but not necessary), and French mustard (you can substitute it if desired). any other).
In fact, it will take you about 15 minutes to prepare this simple sauce, 10 of which are spent boiling the eggs.
After boiling, boil them hard for 8-10 minutes, then quickly cool them in ice. We clean and separate the yolks from the whites (we won’t need the latter for the sauce - you can just eat them or use them in other dishes).
Grind the yolks on the finest grater or just with a fork, put them in a bowl.
Add a pinch of salt and turmeric.
Then add sour cream. Beat everything with a mixer or immersion blender until smooth - about 10 seconds.
Then add mustard and lemon juice.
Beat everything again (you can even stir with a fork) and the egg-sour cream sauce is ready.
Immediately after cooking, it is not thick, but when it sits in the refrigerator for an hour, it thickens well.
Try and change the taste of familiar foods and dishes using all kinds of sauces.

Ingredients of sour cream mayonnaise

It only takes about 10 minutes to prepare the sauce. Ingredients you will need:

Sour cream - about one hundred grams. What fat content should it be? At your discretion. The taste will not change from the choice, the consistency will be different. To get thick sour cream, similar to natural mayonnaise, it is better to take a thicker base - 20%. If you want a less calorie sauce, take 15%. The composition will be less thick, but this is not critical for salads.
Olive oil, aromatic, unrefined - about 50 grams. Can I take another? Yes, but with olive oil it’s both tasty and healthy. It is often used in dietary cuisine, but the usual sunflower or, for example, pumpkin or flaxseed - a popular source of omega-3 and omega-6 fats - is also quite suitable.
Lemon juice - a tablespoon. You can replace it with soft apple cider vinegar in the same amount or lemon juice obtained from citric acid crystals in the following proportion: 1 teaspoon of powder per 50 grams of water.
Ready mustard - a teaspoon.
A pinch of salt.
A pinch of black pepper.

White dietary sauce for Olivier

Ingredients:

Wheat flour – 40-50 gr. (2 tablespoons with a small slide);
Butter (softened) – 50 gr. (2 tablespoons);
Milk – 500 ml. (2 faceted glasses filled to the top);
Salt - to taste;
White pepper (freshly ground) - to taste;
Nutmeg (ground) – a pinch (optional)
Paprika (ground sweet pepper) - a pinch (optional).

Cooking method:

Let's start preparing the sauce by melting the butter.
To do this, we need dishes with one handle (like a ladle), with a thick bottom and preferably with a non-stick coating.
Melt the butter over very low heat.
The butter should melt, but under no circumstances should it fry!
Do not under any circumstances use aluminum cookware with a thin bottom.
In the first case, the sauce will take on a grayish color, and in the second, it will burn.
The butter for the sauce should be softened, but if there is no time to defrost, then grate it.
This is necessary so that it melts evenly on the stove.
If you throw a frozen piece of butter into melting, some will melt and begin to burn, and some will still melt.
And since we are preparing a white sauce, we don’t need any color change!
The butter has melted and now we will add wheat flour.
The flour must be sifted in advance.
Pour the flour into the melted butter and thoroughly rub and mix with a wooden spatula.
Keep the bowl with flour on the stove over moderate heat until it begins to boil, rise like a cap and foam.
All this time we do not leave the stove, but constantly stir and grind the flour.
If small lumps appear there is nothing to worry about, it should not bother you at this stage.
Stir the flour constantly, do not increase the heat, watch the color of the flour - it should acquire a soft creamy color.
Under no circumstances should you burn!
As soon as our flour is prepared for further actions, remove the dishes from the heat and pour in cold milk in very small portions in a thin stream.
At the same time as pouring in the milk, whisk and stir the sauce.
Having poured in about a third of the total volume of milk, set the milk aside and thoroughly mix and beat the sauce; as soon as the sauce becomes a homogeneous consistency, pour in the rest of the milk, add salt and spices to the sauce, return the dishes to the stove.
We don't stop stirring.
Bring the sauce to a boil over moderate heat, stirring constantly, and continue stirring.
Perform all these steps for 5-7 minutes from the moment it boils.
To prevent lumps from forming, cold milk is added to the sauce.
If you add hot, then due to the high temperatures of flour and milk, cooking will occur, which will lead to the formation of lumps.
Milk can also be added warm, but not boiled, although many recipes call for adding hot milk.
In this case, the sauce will have to be rubbed through a sieve or the lumps broken up by beating with a mixer or in a blender.
The preparation time for the sauce should not exceed 10 minutes.
We are making a sauce, not a paste, so the cooking time must be strictly observed.
Therefore, after boiling the sauce, note the time and taste it every minute.
After the fifth minute, you will notice how the taste of the sauce changes, acquiring a pleasant milky tint.
After 5-7 minutes of cooking, remove the sauce from the heat and pour it into a dry gravy boat.
If your sauce is too thick, then pour in enough milk, stir well and heat on the stove.
If it turns out too liquid, then grind the butter with flour (1:1), add to the sauce and cook for 2 minutes after boiling.
Another way to thicken the sauce is to continue cooking it for up to 40-60 minutes.
During this time, the taste of paste will disappear.
You can store the sauce in the refrigerator for 2-3 days.

Custard sauce

This salad dressing is based on cream, and the most difficult stage of preparation is seasoning it with flour.

See also: How and how much to cook squid for salad so that it is soft and tasty

Ingredients:

cream (preferably 33% fat) – 200 ml;
butter – 20 g;
wheat flour – 20 g;
salt – ¼ tsp;
ground white pepper – ¼ tsp;
ground nutmeg - ¼ tsp.

Preparation:

Melt the butter over low heat in a thick-bottomed container. It should not be allowed to boil or fry. It is better to take butter that has already melted to a soft state. If this is not possible, chop it into small pieces with a knife before putting it on the fire.
When the butter becomes liquid, add flour. This can be done using a small strainer, simultaneously sifting it and distributing it evenly in the oil.
Use a spatula or a paddle to mix the flour without letting it clump or burn.
When the flour becomes creamy, remove the pan from the heat.
It is more convenient to first pour in a small portion of liquid and stir, this makes it easier to achieve homogeneity of the mixture. Therefore, the cream must be divided into 2 parts.
Leave the first part (about 100 ml) cold and pour into a container with flour fried in oil. It is necessary to mix flour with cold liquid so that lumps of cooked flour do not form. While pouring in the cream, continue stirring. You should get a liquid homogeneous mixture.
Add salt and stir.
Pour in the remaining cream.
Place the mixture over low heat, stirring.
At this stage, the flour should be cooked, allowing the sauce to thicken. Therefore, it is necessary to heat the future dressing to a boil. The most difficult thing is to avoid the sauce sticking to the bottom, so you should use a wide spatula or large spoon to stir it.
After 5-7 minutes. the sauce should thicken.
Remove from heat and cool.
Stir thoroughly and add ground spices.

It is not recommended to store the sauce even in the refrigerator for more than 36 hours.

If the sauce is heated during cooking, then spices are added at the end of cooking. They are mixed into a slightly cooled sauce, then they retain their flavor better.

See also: How to preserve lettuce for the winter: secrets and recipes

Delicious tartar sauce for Olivier

Ingredients:

8 pcs. chicken eggs,
800 g salmon stew,
2 heads of red onion,
8 basil leaves,
2 tbsp. l. olive oil,
50 g parsley,
2 tsp. lemon juice,
120 g 25% sour cream,
120 g capers,
ground black pepper,
salt.

Cooking method:

To prepare the salmon dish with tartar sauce you will need about 20 minutes of your free time.
Boil the eggs for exactly 10 minutes after boiling so that the yolk does not darken too much.
Peel and separate the yolks from the whites.
We grate both.
Carefully cut the tesha into slices 4–5 mm thick, then into strips of the same width and into cubes.
Sprinkle the fish with finely chopped red onion, basil, and salt and pepper to taste.
Add olive oil and lemon juice, mix well.
Using a cooking ring, spread the tartar sauce onto a plate.
Place the grated yolk around its perimeter, then the white, and decorate the outer perimeter with parsley.
Finely chop a quarter of a red onion and sprinkle with parsley.
We complete the picture with capers scattered on the plate and remove the ring.
Spread sour cream on top.
Trout with tartar sauce will also be delicious.

Mustard salad dressing

This sauce with the addition of natural honey is best suited for dressing leaf salads. But it can improve the taste of fish or meat dishes. Add spices at your discretion.

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Ingredients:

2 tbsp sweet mustard;
2 tbsp Dijon mustard beans;
45 g honey;
30 ml lemon juice;
5 g garlic;
3 tbsp olive oil;
5 g chili pepper;
Ground pepper and salt to taste.

Preparation

Pour lemon juice into a deep bowl. We add natural honey and two types of mustard to it.

The next step is to add salt and pepper, chopped garlic and chopped chili pepper. After this, mix all the ingredients thoroughly with a kitchen whisk.

All that remains is to pour in the olive or sunflower oil and mix again. This dressing is suitable not only for preparing salads, but also for marinating chicken.

Sour cream sauce with basil for Olivier salad

Ingredients:

100 gr. sour cream
2 tbsp. mayonnaise
3 cloves garlic
1 tsp basilica
salt,
black pepper to taste

Cooking method:

Mix sour cream and mayonnaise in a bowl and mix well.
Squeeze the garlic through a garlic press and add to the sour cream.
Now add basil, salt and pepper.
Mix very thoroughly.
Everything is so easy and simple, and the sauce turns out simply amazing, try it, you won’t regret it.
This sauce will greatly enhance meat dishes.

Another popular option

An equally simple, but slightly exotic recipe for sour cream mayonnaise. It contains:

sour cream - 100 g;
olive oil - 50 g;
lemon juice - tablespoon;
mustard - teaspoon;
salt and pepper - a pinch;
ground turmeric - a pinch;
honey - tablespoon;
a teaspoon of apple cider vinegar;
a little dried ground asafoetida - a popular oriental spice that has a very interesting aroma, reminiscent of an onion-garlic mixture, and when combined with turmeric, it acquires a taste that is very difficult to put into words.

Sour cream sauce instead of mayonnaise

Ingredients:

Flour
Butter
Sour cream

Cooking method:

First you need to dry the flour.
Place the required amount of flour in a frying pan and place on low heat.
The flour must be stirred constantly and not allowed to burn.
As soon as the smell of bread appears, you need to add butter to the flour.
Oil will not spoil the porridge, so you can add more of it.
To save money, I added margarine in a 1:1 ratio
As the butter melts, it will coat all the flour, preventing lumps from forming.
Don't forget to stir.
You should end up with a mass like the one in the photo below.
Next, add the filler to the resulting oily mass and stir quickly.
In my case, the filling was sour cream.
After mixing the butter mixture with sour cream, you get this creamy mass.
Dilute the resulting creamy mass with milk or broth to the desired consistency.
I used both in the ratio: 1 cup milk - 2 cups broth.
The liquid should be added in small portions, stirring thoroughly.
Don't forget to add salt to our white sauce.
Bring the sauce to a boil, stirring constantly, and remove from heat.
If you decide to use milk, it is better not to dilute it, but to make a pure milk sauce.
But the sauce with cream can be diluted with broth. The cream itself is very fatty, so we also use butter.
Although, undoubtedly, the sauce will be much tastier from pure cream, and richer
You can pour a little vegetable oil into the finished white sauce.
The oil will spread in a thin layer and will not allow a crust to form on the surface of the sauce.

Universal salad dressing instead of mayonnaise

This sauce can be prepared in just a couple of minutes. In addition, in taste, it is practically no different from real mayonnaise. Therefore, it is suitable for dressing not only salads, but also other dishes.

Ingredients:

2 egg yolks;
3 tbsp vegetable oil;
200 g sour cream;
1 tsp mustard;
1 tbsp lemon juice;
Salt and pepper.

Preparation

Boil chicken eggs hard, then put them under cold water, peel and separate the whites from the yolks. We won’t need the first ones in this recipe, but mash the yolks with a fork.

The next step is to pour lemon juice, sunflower oil into the plate with the yolk, add mustard, spices and salt. Grind thoroughly with a fork until smooth. All that remains is to add sour cream and mix everything well.

First, try making an all-purpose dressing using this recipe. And after that you can experiment. For example, it is not necessary to add boiled yolks; use dried garlic as spices.

Dietary apple mayonnaise for Olivier

Ingredients:

Apple juice 250 ml
Dry ginger 0.1 g
Ground nutmeg 0.1 g
Ground black pepper 0.2 g
Salt 1 tsp.
Sugar 1 tsp.
Table vinegar 1 tbsp. l.
Mustard 3 tsp.
Potato starch 1.5 tbsp. l.
Apple 2 pcs.
Refined sunflower oil 100 ml

Cooking method:

To prepare apple mayonnaise, we need mustard, apple, sunflower oil, vinegar, starch, sugar, apple juice, salt, pepper, ground ginger and nutmeg.
Combine apple juice (200 ml) with starch.
Peel and cut the apples.
Combine apples with vinegar, sugar and 50 ml of apple juice.
Boil for 6-7 minutes. Knead. Add mustard, salt, pepper.
Place the mixture into a blender bowl. Add sunflower oil.
Grind. Place the apple mixture into a saucepan. Add apple juice with starch.
Bring to a boil, but do not boil.
Add nutmeg and ground ginger to the hot mixture. Mix.
Serve with fish and vegetable cutlets.

Salad dressing instead of mayonnaise with sour cream

Most often, cooks use sour cream sauce. To prepare it, it is better to use a homemade, natural product. In this case, you will be confident in the quality of training. It is suitable not only for salads, but also for meat, fish and vegetable dishes.

Ingredients:

10 tbsp sour cream;
1 tsp mustard;
2 boiled egg yolks;
Lemon juice;
Basil, pepper;
Table salt.

Preparation

To begin, grind the boiled yolk with a fork and add a little warm water or broth to it. Stir until a homogeneous mass is obtained so that the dressing is free of lumps.

Add the egg mixture to sour cream, add a pinch of salt, mustard and spices. You can add spices and herbs to suit your taste.

If desired, you can add a little garlic to the sauce. If you prepare this training once, you will use it constantly. The salad with squid is especially tasty. It should be stored in the refrigerator for no more than three days.

Lenten dressing for Olivier

Ingredients:

Apples - 2 pieces;
Vegetable or olive oil - 100 ml;
Mustard - 2 tablespoons;
Sugar - 1 teaspoon;
Salt - 1 teaspoon or to taste;
Ground black pepper optional.

Cooking method:

To begin, peel and pit the apples.
Then bake it in the oven or microwave, or steam it.
Cool slightly and puree until smooth, homogenized mass with an immersion blender.
Add spices and mustard.
Beat with the same blender.
Pour the oil in portions and beat (that is, pour a little oil - beat, add more oil - beat again).
The mass becomes fluffy and homogeneous, and also thick.
Let's cool the mayonnaise (although it is delicious warm!!!).
I found that it can be stored in the refrigerator for up to 5-7 days. But it seems to me that it is better to make it from 1 apple and not store it.

James Oliver's Delicious Salad Dressing Recipe

Surely everyone knows chef Jamie Oliver, who promotes healthy eating and hosts a popular home cooking show. I suggest you familiarize yourself with his recipe for making salad dressing. For a step-by-step process, watch the following video:

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Dressing should be stored in an airtight container. We put it in the refrigerator and try to use it within a few days. Bon appetit!

Sour cream sauce for Olivier with starch

Ingredients:

0.5 cups of any vegetable oil,
0.5 cups vegetable or mushroom broth,
2 tbsp. starch,
1-2 tsp. lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking method:

Dilute the starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it over low heat, stirring and not allowing it to boil.
Cool the starch jelly and beat with a blender, gradually adding butter and other ingredients. If it's too thick, add a few tablespoons of water. If the mayonnaise is too runny, it means there was not enough starch.
Do not add starch to the prepared mayonnaise, but brew a new thicker starch jelly and mix with the prepared mayonnaise. Mayonnaise can also be liquid due to insufficient brewing of the starch - heat the starch jelly well, it should just come to a boil.

Salad dressing instead of mayonnaise with sour cream

Ingredients:

10 tbsp sour cream;
1 tsp mustard;
2 boiled egg yolks;
Lemon juice;
Basil, pepper;
Table salt.

Preparation

To begin, grind the boiled yolk with a fork and add a little warm water or broth to it. Stir until a homogeneous mass is obtained so that the dressing is free of lumps.

Add the egg mixture to sour cream, add a pinch of salt, mustard and spices. You can add spices and herbs to suit your taste.

Olivier salad dressing

Ingredients:

3 tbsp. refined odorless oil
1 dessert spoon of apple cider vinegar.
1 tsp mustard,
salt and pepper

Cooking method:

To prepare it, you can use either an immersion blender or a bowl. Combine 3 tbsp. refined odorless oil with 1 dessert spoon of apple cider vinegar. Add 1 tsp. mustard, salt and pepper, and beat.
As soon as the oil turns white and thickens, stop stirring and add 5 tbsp. sour cream of any fat content. Beat again, but not too long. The sauce can be considered ready.
This dressing is good not only for Olivier salad, it can be spread on sandwiches, added as a sauce to meat and fish dishes.

Sauce “a la mayonnaise” salad dressing instead of mayonnaise

There are not many dishes in which sour cream would be out of place. You can season salads with sour cream, you can stew meat in sour cream, you can cook borscht with sour cream, you can dip dumplings in sour cream, you can serve sour cream with pancakes and pancakes.

In addition, sour cream in small quantities will not harm your figure and will be good for health - it contains many vitamins and microelements. Read about the benefits of sour cream in the article Sour cream in the daily diet - how much, for whom and when.

Ingredients

If, for some reason, you don’t like sour cream on its own, try making sauces with sour cream. For example, for salads like Olivier or Shuba, mustard and sour cream sauce is perfect. Sour cream with grated horseradish is suitable for meat dishes and dumplings.

And once again I thought about what to season with Olivier instead of mayonnaise - my favorite salad that I prepared for the children for the holiday. Children love Olivier, and I tried to make the salad as healthy as possible for them: instead of sausage, I took boiled chicken, pickled cucumbers can be replaced with fresh ground cucumbers, preferably, or well soaked in water, if these are May cucumbers, but what to take as an alternative to mayonnaise? And - hurray!!! The guests didn’t even realize that the salad was not dressed with mayonnaise: Now I always use this sauce instead of mayonnaise: it is suitable not only for Olivier salad, but also for all salads where the recipe called for mayonnaise. Easy to prepare - just a couple of minutes, and no raw eggs.

Sour cream with chopped tomatoes and herbs will be an excellent sauce for meat dishes, similar to sour cream with Caucasian adjika.

Salad dressing instead of mayonnaise

Ingredients:

3 tablespoons of olive oil (unrefined, 1st cold pressed: this is both more aromatic and healthier);
1 tablespoon lemon juice (can be replaced with apple cider vinegar);
1 teaspoon without top mustard;
7 tablespoons of sour cream (preferably full fat, 20%);
Salt and ground black pepper - to your taste, about ¼ teaspoon of salt and a pinch of pepper.

Cooking method:

Mix olive oil, lemon juice and mustard with a fork or spoon.
Add sour cream and mix.
I tried to prepare sauce “a la mayonnaise” with 15% and 20% sour cream.
So, with rich sour cream, the sauce turned out thicker and more similar in consistency to mayonnaise.
Although the percentage of fat content of sour cream does not affect the taste, so if you prefer low-fat, take 15%.
After mixing thoroughly, add spices, mix again, and the delicious sauce for salad dressing is ready.
Try it - with this light dressing your salads will acquire a new, fresh and pleasant taste.
Your household will eat more wholesome and healthy food. This is especially true when preparing salads for children.

Low-calorie salad dressings instead of mayonnaise

When following a diet or when we are trying to avoid gaining extra pounds, before preparing a diet salad, a dilemma arises about what dressing to use so that it is not only healthy, but also tasty.

Naturally, the main condition is that salads should be light on the stomach and contain low-calorie components that enhance metabolic processes in our body. These include: lemons, apples, peppers, tomatoes, beets, cabbage, carrots, grapefruit, spinach, spinach leaves, celery and many other fruits and vegetables. But a diet is a diet, and a timely trip to the doctor should not be postponed https://gastrojenterologija.klinika-abc.ru/kolonoskopiya.html

The selection of salad components must be carried out so that they not only emphasize each other’s taste, but can also enhance the beneficial properties of the finished product.

There is an opinion that the main ingredient in a diet salad is dressing. Usually, when talking about it, we imagine high-calorie mayonnaise or fatty sour cream. However, those who set the goal of maintaining a slim figure should practically eliminate “heavy” dressings from their diet, replacing them with “lighter” dietary ones. Fortunately, their assortment is large, this makes it possible to choose from the variety offered what you like.

As a rule, the basis of dietary sauces are olive or vegetable oil, lemon juice, kefir, natural yogurt and a number of other products. Homemade dressings have a short shelf life, so prepare and season salads immediately before use.

Also, you need to be careful when using vinegar; if possible, replace it with apple or lemon juice. If you have the desire and time, you can experiment with new flavors or use ready-made recipes for preparing dressings. The most common is honey-lemon, which is included in many salads.

Honey Lemon Dressing Recipe

Take one lemon, squeeze the juice out of it, mix with two tablespoons of olive oil, one teaspoon of chopped herbs and the same amount of finely chopped zest. Pepper and salt to your taste. Place the finished mixture in the refrigerator for half an hour, after the time has elapsed, take it out and season the salad with it.

For some categories of dishes, a Mediterranean dressing consisting of the following ingredients is excellent in taste: lemon juice, olive oil, finely chopped onion and basil.

Orange Yogurt Dressing Recipe

The dressing, the main component of which is low-fat yogurt, has gained popularity. To give the salad an exquisite taste, you can prepare, for example, exotic orange, it will not take much time. Beat the juice from one lemon with a mixer and mix with natural yogurt in equal proportions, add pepper and salt to taste.

To diversify the taste of the salad, you can add sesame, pumpkin, flax, sunflower seeds, pine nuts, spices, mint, herbs, and basil to the sauces in minimal quantities; this will add originality to the dish, but will not significantly increase the calorie content.

Garlic dressing recipe

Crush a few cloves of garlic and pour in hot vegetable oil (an arbitrary amount). Infuse for 12 hours in a cold place so that the oil is saturated with the taste of garlic. Based on another recipe, you can grind the crushed cloves with salt and 4 tablespoons of cold soda (which can improve the taste of garlic). Mix the whole mixture, then add 3 tablespoons of hot vegetable oil. Whisk the dressing ingredients until the oil turns white. After cooling, season the salad. This recipe is perfect for dishes that include simple vegetables.

Green dip for vegetables

Take 1 glass of yogurt (200 g), 100 ml green peas (drain the liquid), 100 g fresh cucumber, 2 tablespoons of chopped green onions, pepper, and salt to taste. Grind the vegetable components of the dressing with a mixer and mix with yogurt, add the remaining ingredients. The finished mixture must be infused for homogeneity (impregnation of the vegetable components with dressing).

Diet sauces for salads are relevant not only during dieting, but also in the spring, when the body feels a shortage of vitamins and really needs to replenish them. Try it, you will like it.

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Universal yoghurt sauce

Ingredients:

300 ml natural yogurt
2 cloves garlic
2-3 mint sprigs (leaves)
2-3 sprigs of parsley (leaves)
1 small cucumber
1-2 tbsp. lemon juice
2 tsp mustard (Dijon)

Cooking method:

Add all the ingredients (except yogurt, lemon juice and mustard) to the blender bowl and beat at high speed.
Add yogurt, mustard and lemon juice. Beat. Cool in the refrigerator and serve with any meat, chicken or fish dishes.

Preparation

The most common utensils and other equipment needed for work will do: a small deep plate, a spoon, a whisk, cling film.

The process sequence consists of the following steps. Mix the dressing ingredients in a plate - vegetable oil, lemon juice and mustard, add the main ingredient - sour cream. Mix everything thoroughly. Add salt and pepper. Sour cream mayonnaise is ready. You can safely use it for its intended purpose.

If you used less fatty sour cream and the sauce turned out to be runny, cover it with cling film and put it in the refrigerator for fifteen to twenty minutes so it can thicken a little.

Yogurt sauce with dill

Ingredients:

Natural yogurt – 150 gr.
Cucumber - 1 pc.
Lemon juice - 2 tsp.
Garlic - 1 tooth.
Dill - 20 gr.

Cooking method:

Finely chop the dill, pass the garlic through a press.
Grate the cucumber and squeeze out excess water.
Squeeze the lemon.
Mix dill, cucumber, garlic in a bowl. Sprinkle with lemon juice and add yogurt.
Mix everything.

Yogurt curry sauce

Indian cuisine always surprises with its combination of simplicity and taste. This light and flavorful sauce was no exception.

Ingredients:

1 tbsp. vegetable oil
1 shallot
2 tsp curry powder
a pinch of red hot pepper flakes
½ tsp. ground cumin
140 ml natural yogurt
juice and zest of half a lime
salt to taste

Cooking method:

Chop the shallots as finely as possible. Heat the vegetable oil and simmer the onion in it until soft.
Add curry powder, hot pepper and cumin. Cook until the spices release their aroma, about a minute.
Remove from heat and stir in yogurt, lime juice and zest. Add salt to taste.

Universal salad dressing instead of mayonnaise

Ingredients:

2 egg yolks;
3 tbsp vegetable oil;
200 g sour cream;
1 tsp mustard;
1 tbsp lemon juice;
Salt and pepper.

Preparation

Boil chicken eggs hard, then put them under cold water, peel and separate the whites from the yolks. We won’t need the first ones in this recipe, but mash the yolks with a fork.

First, try making an all-purpose dressing using this recipe. And after that you can experiment. For example, it is not necessary to add boiled yolks; use dried garlic as spices.

Garlic sour cream sauce for Olivier

Ingredients:

sour cream 200 g.
garlic 1-2 teeth.
fresh dill 0.5 bunch.
salt 1-2 chips.

Cooking method:

Place sour cream in a small bowl.
Many recipes recommend adding a few tablespoons of mayonnaise to the sour cream sauce to make it richer in taste.
But I still prefer sour cream in its pure form, then the sauce is light and not too greasy.
I have sour cream 15% fat, thick and dense.
If you have it very liquid, you can thicken it with cottage cheese (in a blender, beat 100 g of cottage cheese along with sour cream at low speed).
Separately, I chop the green dill.
I chop about half the bunch as finely as possible and put it in a bowl with sour cream.
I also add one or two cloves of garlic, peeled and passed through a press - it gives the sauce a special sharpness and piquancy.
Adjust the amount of garlic to your taste.
This time I only put 1 clove.
If you like spicier sauces, you can add a pinch of ground red pepper.
I just added salt to taste - two small pinches of salt is enough.
Then thoroughly mixed all the ingredients using a fork until smooth.
And carefully poured it into a sauce boat - it turned out to be 250 ml of aromatic sauce, fresh and very tasty.
Topped with a sprig of green dill.
Sour cream and garlic sauce for potatoes can now be served.
But it will become even tastier if you let it sit for 15-30 minutes in the refrigerator - during this time the taste of garlic and dill will develop better, which means the sour cream sauce will become richer.

Creamy dietary sauce for Olivier

Ingredients:

Boiled shrimp – 1 kg
Cream 25% – 350 ml
Onions – 1 onion (small)
Garlic – 3 cloves
Lemon juice – 1 tablespoon
Flour – 1 tablespoon
Olive oil – 1 tablespoon
Fresh herbs (dill, basil, parsley) – 1 small bunch
Salt - to taste
Ground black pepper - to taste

Cooking method:

The onion must be chopped as finely as possible; the garlic can be cut into thin petals.
Olive oil is poured into the frying pan; When the frying pan is hot, add garlic and onions.