Original dressings for seafood salads

The deep inhabitants confidently and cheerfully settled into our menu. But we still don’t have enough culture for preparing them. Having come up with or read about some wonderful salad, people, without hesitation, generously pour mayonnaise on it. And often they spoil the whole taste! It’s not for nothing that peoples who have been eating the gifts of the oceans for a long time have come up with a variety of dressings for seafood salads. It is thanks to them that the taste of the main component is not obscured, but emphasized. Of course, there are sauces that take a long time and are difficult to prepare - it’s not for nothing that the best restaurants even have a separate “position”: a master chef for sauces. But there are also completely simple dressings that even a child can make – and how will your dish benefit from it!

French sauce

Most often, salads are prepared with a dressing made from oil, which is usually olive oil, preferably cold-pressed. However, only oil is boring. The French, as a dressing for seafood salads, mix it (a glass) with a third of a glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four crushed cloves of garlic, two spoons of hot mustard, salt and pepper. For non-spicy lovers, they advise replacing wine vinegar with balsamic vinegar, rubbing grated shallots and half a red onion into the sauce, and pouring a spoonful of honey. The seafood salad dressing will have a very mild and elegant flavor. Don’t think that it will be cloying because of the honey - the sweetness is neutralized by the vinegar.

Egg-mustard sauce for Caesar salad

This is another very interesting dressing for Caesar salad, which makes the taste of the finished dish very bright. It is also considered classic and is more widely used in Russia, since its preparation does not require the use of Worcestershire sauce, which is quite difficult to find in stores.

To create this original dressing, you should hard-boil a couple of chicken eggs (if they are small in size, you can use three) and after they are shelled, remove the yolks from them. The whites can be set aside - they will not be needed to prepare the sauce. The separated yolks should be placed in a cooking vessel and mashed thoroughly with a fork. Now you need to send them 10 g of mustard and 50 ml of freshly squeezed lemon juice. In this composition, the ingredients should be thoroughly ground again, then diluted with 120 ml of olive oil, adding it gradually and simultaneously whisking with a whisk or mixer (at low speed). When the mass becomes homogeneous, add spices to taste (it is best to use salt, ground pepper and herbs de Provence) and stir again.

Spanish green sauce "Salsa verde fria"

The Spaniards have their own favorite salad dressing with shrimp (and its other “relatives”). It requires capers; in their absence, pickled cucumber will do. It is rubbed together with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are finely chopped, all components are poured with the juice of one lemon and half a glass of olive oil. Salt, pepper - and after a third of an hour this version of salad dressing without mayonnaise is ready to fulfill its role. If you want more smoothness, you can run the solid ingredients through a food processor or blender.

Universal salad sauce with grainy mustard and sour cream

Salad sauces, for the most part, are suitable for a limited range of ingredients due to the compatibility of their components with them. However, there are also universal options for dressings based on mayonnaise, sour cream or olive oil. We offer you one of these recipes.

We will need:

Mustard beans – 1 ½ tsp;
Sour cream – 3 tbsp;
Dill - 300 grams;
Olive oil – 100 ml;
Dried spices (to your taste) – 1 tsp;
Garlic – 2 cloves.

Preparation:

Peel the garlic, rinse and place in a blender bowl;
We wash the dill and let it dry in napkins. And after that we tear off the leaves of the twigs and cut them smaller;
Add the remaining ingredients to the garlic: sour cream, a little olive, mustard seeds, and lemon juice. Grind everything at medium speed and then beat;
Add chopped herbs and dried spices to the main mass. Whisk everything again to make the sauce airy and fluffy. Ready!

Tuna dressing

We're mainly looking at salad dressings without mayonnaise. But if you really like it, build it with your own hands. And with pleasant additions! Break an egg into a deep bowl, pour in the juice of half a lemon and a spoonful of strong mustard, take a mixer and begin beating with the gradual addition of half a liter of vegetable oil. Ideally it should be olive; You can take a mixture with sunflower. When homemade mayonnaise begins to thicken, add a can of canned tuna. If it is too thick, you can add a little water. An ideal dressing for seafood salads!

General rules for choosing ingredients for creating salad dressings

Curious housewives often conduct experiments in their kitchens, choosing new and interesting combinations of products. Trying to create homemade salad dressings is no exception. So what are the best ingredients to use to soak certain dishes?

In cooking, there are certain secrets regarding the harmonious combination of products. For example, dressings that contain avocado, lemon juice, walnuts, parsley, cottage cheese, dill, and Dijon mustard will go well with meat salads. As for vegetable dishes, the most successful options for them will be sauces made from olive and sunflower oil, lemon juice and Provençal herbs. If we talk about fruit salads, then when coming up with a dressing for them, it is best to experiment with yogurt, cottage cheese, raisins, sea buckthorn, grated chocolate and even alcohol in small quantities.

Caviar sauce

Preparation of salad dressing according to this recipe involves the use of low-fat sour cream or natural yogurt. You can, of course, use mayonnaise, but it will “overwhelm” the original taste of the sauce. In a blender, a bunch of dill with parsley, two garlic cloves and three heaped spoons of red caviar are brought to a mushy state. In a bowl, combine a glass of mild ketchup (without a strong taste or smell; you can just take tomato paste), half a glass of yogurt (sour cream) and the resulting paste. Mix with a mixer until smooth and add to the salad.

Cream sauce

It is most appropriate as a dressing for salad with shrimp. Two tablespoons of white wine are poured into a small frying pan. When the drink is heated, add a glass of heavy cream, four crushed cloves of garlic, pepper and salt and a full spoon of chopped herbs. While stirring, without boiling, the sauce is heated for about five minutes, then cooled and poured into a dish just before serving.

Seafood salad dressing

This version of the sauce is perfect for dressing salads made from seafood. It goes especially well with shrimp, perfectly emphasizing the delicate taste of sea meat.

To prepare this sauce, combine in one bowl a tablespoon of French mustard with grains, half a glass of sunflower oil, 60 ml of vinegar and a small amount of ground black pepper. All ingredients must be thoroughly mixed using a blender or mixer - the dressing is ready!

Teriyaki

The Japanese know exactly which seafood salad dressings are most suitable! Of course, you will need quite exotic components, but they are not difficult to buy. In a bowl, combine half a glass of soy sauce, a tablespoon of brown sugar and fifty milliliters each of mirin and sake. The container is placed on low heat and heated to a slow boil. Cook the teriyaki until it becomes syrupy thick, and pour it over the salad when it has cooled down.

Cooking method No. 3:

(more gentle on the stomach)

* 1 glass of sour cream * 2 cloves of garlic * 1/3 tsp. mustard * Caesar salad dressing (store-bought) * salt

Some stores already sell ready-made Caesar salad dressing; of course, its taste leaves much to be desired, but we will need it for this recipe. So, let's start: 1. Squeeze the garlic through a garlic press into sour cream, add mustard and the prepared Caesar dressing. 2. Mix everything in a blender, add cheese and aromatic herbs if desired. That's all, this method of cooking is very fast and more pleasant for the stomach.

Comments (0)

Squeeze the juice from 1/3 lemon.

Wash and peel the ginger root with a potato peeler, grate it on a tiny grater, add lemon juice and mix.

Drain and strain the juice from the resulting mass into a small saucepan or frying pan - this is convenient to do with a tablespoon; you can use a strainer.

Add soy sauce, olive oil and sugar to the ginger-lemon juice and place the pan on low heat. Now the main thing is to evaporate the sauce without allowing it to boil, stirring steadily, bringing its consistency to the state of liquid caramel.

After the sauce is ready, it needs to be poured into a saucepan, cooled and refrigerated.

This Italian sauce is ideal for green and vegetable salads. It can also be served with fish or rice.

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Italian salad dressing

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Grape sauce

The berries are taken green and pitted, two hundred grams. Sweet or sour - you will already find out from your own experience - who likes what. The chopped onion is fried in ghee. When it becomes transparent, add half a glass of broth. After boiling, add the grapes (to make it easier to “give themselves away”, you can mash the berries). Mix two tablespoons of flour in half a glass of milk until all the lumps dissolve. The mixture is poured into the sauce, which will cook for about ten minutes. If grape skins bother you, you can strain it before pouring.

Tangerine sauce

The use of oranges for a variety of dressings can be called almost habitual, but tangerines... However, rest assured, they fit perfectly into seafood salad dressings. Three tangerines are peeled, including removing seeds, divided into slices and passed through a blender. Then you will have to wipe the mass from the skin, pour a spoonful of cream into it and add the mashed yolk of a hard-boiled egg. The sauce is mixed, and an incomplete glass of olive or corn oil is poured into it. The filling is seasoned with a spoonful of curry, a large spoonful of crushed almonds and - if you want - salt and pepper. We've told you about a variety of delicious salad dressings, but this one is a winner!