What vinaigrette is made of: ingredients, proportions, dressing

Today, the recipe for vinaigrette is known to almost any resident of our country. Our citizens are delighted with this dish. But in fact, the vinaigrette was invented in Germany or Scandinavia, our dish only took root and somewhat changed. The recipe for this amazing salad came to us only in the eighteenth century, when drawing closer to European countries. Our people soon appreciated the new dish.

The classic vinaigrette recipe with cabbage has its own secrets. For example, so that during storage no component loses its natural color, the first thing to do is cut the beets and mix them with oil. Also: if you are going to cook vinaigrette with onion, many chefs advise putting this ingredient in a dish right before serving and try not to store vinaigrette with onion for a short time in the refrigerator. Among other things, you should always take into account that such a salad with pickles is a dish that spoils quite quickly. Try to cook this dish just enough to immediately completely eat it. Consider further what vinaigrette is made of. We also offer several recipes and tips for making salad.

Useful qualities of vinaigrette

Vinaigrette is useful precisely thanks to the vegetables added to its composition. Consider what vinaigrette is made of:

1. Beets contain many minerals that help regulate metabolic processes and reduce fat deposition.
2. Potatoes are saturated with one of the most useful substances for the body - vitamin C. Thanks to it, the body's protective functions are strengthened and general immunity is strengthened.
3. Carrots contain vitamins such as B, C, E, D, and in addition, a large number of other useful elements. Carrots are a terrific antioxidant that removes harmful substances.
4. Pickles help to improve the digestive system, they have a large amount of fiber and iodine. There is a lot of vitamin C in sauerkraut, and besides this, A, B, K and E. It improves digestion and is endowed with bactericidal functions, and also improves metabolic processes.
5. Onions contain a tremendous amount of B and C vitamins, and also contain important elements such as iron, fluorine and iodine.

Vinaigrette with cabbage and beans has very few calories, so experts in the field of dietetics advise eating as much of this salad as possible to all those who want to lose a couple of unnecessary kilograms. And if you fill the dish with sunflower oil and seasonings, then the stool will normalize and there will be difficulties with bowel movements.

How to cook beets for vinaigrette

Traditionally, vegetables for salad are boiled on a stove in a pan. How much to cook beets for vinaigrette is determined by the size of root crops. If they are large - you need to cook at least an hour. Readiness is checked with a fork: if it is hard to stick in, you need to cook a little more.

Classic Vinaigrette

To master the skills of cooking vinaigrette from vegetables is not a difficult task. It is enough to strictly follow the recommended ratio of the ingredients included in the composition, find the ideal option so that the dish is not endowed with increased sharpness or, conversely, a lack of taste.

The ingredients for classic vinaigrette with sauerkraut are as follows:

• sauerkraut - 500 g;
• beets - 3 pcs.;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• green peas - 200 g;
• pickled cucumbers - 3 pcs.;
• vegetable oil - 100 g;
• 3 percent vinegar - 1 tsp;
• salt, spices, pepper - to taste.

Cooking

How to cook according to the classic recipe vinaigrette with cabbage:

1. My potatoes, cooked as a whole in a separate pan, then wait until cool, peel, cut into small cubes.
2. We do the same with beets.
3. Peel the onion, chop it lightly, cut the cucumbers into small strips.
4. We put all the cooked ingredients together in one dish, and we send cabbage there.
5. In order to prepare a dressing for our salad, mix the oil and vinegar together, put salt to taste and pepper. To the prepared vegetables, add green peas, mix thoroughly, season with a fragrant vinegar mixture.
6. If you want the vinaigrette serving to look beautiful, you need to use a simple trick. We take a glass, put it in the center of the necessary dishes. Spread the salad around the glass, then gently remove the vessel from the formed ring. We decorate the dish with parsley and dill leaves, as well as figures that are cut from beets, carrots and boiled chicken eggs.

Classic vinaigrette made with this recipe is ready with cabbage. Bon Appetit!

Making green pea vinaigrette

The method of preparation of such a salad common in winter does not limit the quantity and proportions of its constituent components. Anyone can add more or less based on their own taste in order to achieve the ideal.

Proportions of vinaigrette:

• potatoes - 3 pcs.;
• large beets - 1 pc.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• pickled cucumber - 3 pcs.;
• greens - to taste;
• green onion feathers to taste;
• canned green peas - 400 g;
• vegetable oil or any dressing for dressing.

Vinaigrette cooking technology:

1. Cook potatoes, carrots and beets directly in the peel on the stove or using a double boiler until the vegetables are soft and they can be pierced with a knife.
2. Peel the potato, cut into cubes with a side of about one centimeter.
3. We cut pre-peeled carrots, beets and pickled cucumbers into cubes of this size.
4. Finely chop the greens and feathers of chives.
5. Peel the onion, removing the peel, then cut into small pieces.
6. We mix all the components in one dish, pour peas from a jar there and put salt.
7. Ready vinaigrette can be seasoned with any vegetable oil or sauce, for example, mayonnaise. But then be prepared for the fact that the second option will turn out with a high content of calories.

Vinaigrette made in this way can be kept in the refrigerator for up to two days.

Making vinaigrette with sauerkraut

A delicious salad prepared in this way is ideal both as a daily dish and as a treat for a special occasion. In this case, it is better not to boil the vegetables, but to bake in the oven. To do this, you need to wrap the washed potatoes, beets and carrots with foil, put in the center of the baking dish or baking dish and let it bake in the oven for about an hour. In addition to cooked vegetables for a vinaigrette in the oven in foil, the following ingredients are needed:

• medium-sized pickled cucumbers - 3 pcs.;
• canned green peas - 200 g;
• sauerkraut - 200 g;
• lemon juice - 3 tbsp. l .;
• greens and seasonings - to taste;
• vegetable oil for dressing.

How to cook vinaigrette with vegetable oil and vegetables, described below:

1. Baked vegetables should be allowed to cool slightly, then peel them, cut into cubes and put in a convenient container.
2. We remove excess liquid from sauerkraut by pressing it with our own hands, then we add it to the rest of the components.
3. We put green peas on a sieve so that excess water can drain, then add it to the rest of the salad vegetables.
4. Next, we begin to prepare the sauce, which we will season with the finished salad. To do this, in a separate bowl, mix lemon juice, seasonings, green onion feathers and sunflower oil.
5. Pour the ingredients in the sauce and mix thoroughly so that the dressing is evenly distributed.
6. Leave the salad for about 30 minutes, putting it in the refrigerator to insist.

Making vinaigrette with fresh cabbage

If someone is wondering whether it is possible to spoil the vinaigrette, if you change sauerkraut in the list of ingredients for fresh, then the answer is no, it is impossible. Salad will still be equally appetizing and endowed with useful properties, especially if you cook it according to the following recipe.

What vinaigrette is made of

In addition to standard beets, carrots and potatoes, we will need such a list of ingredients:

• cabbage - half a cabbage;
• pickles - 2 pcs.;
• canned green peas - 200 g;
• onion - 1 pc.;
• vinegar and vegetable oil for dressing;
• salt and sugar to taste.

Order of preparation:

1. Cook potatoes, carrots and beets using a slow cooker, using the warm-up function, for about one hour.
2. We clean the onion, rinse it under running water and chop lightly.
3. Cabbage should be white. We grind it too, mix it with the onion and wrinkle it thoroughly with our hands.
4. Prepared (peeled and boiled) ingredients and pickled cucumber shred, send them to the cabbage-onion mixture.
5. Throw the peas from the jar onto a sieve to remove excess liquid.
6. We make dressing for vinaigrette (oil-vinegar sauce), put sugar and salt.
7. Stir thoroughly and serve aromatic salad on the table.

Making Bean Vinaigrette

Beans, of course, can not be called the standard ingredient of vinaigrette, but nevertheless, this vegetable combines well with other components of the salad. A feature of the preparation of the following recipe is a vinegar and mustard dressing.

What is vinaigrette made of? In addition to the usual three vegetables - potatoes, carrots and beets - the following ingredients are needed:

• red or white beans - 200 g;
• pickled cucumber - 3 pcs.;
• red onion - 1 pc.;
• dill and green onions (medium-sized bunches) - 1 pc.;
• mustard - 1 tbsp. l .;
• vinegar - 2 tbsp. l .;
• sunflower or olive oil for dressing.

The order of preparation of vinaigrette with white beans is as follows:

1. We cook carrots, potatoes and beets in any convenient way. When they are cooked and stand for a bit to cool, we peel the peel from vegetables and cut into small cubes.
2. Beans must first be soaked in advance overnight, bay with cool water. If this is not done, then you need to let the beans stand in water for at least a couple of hours. Cook in salted water for about one hour.
3. To boiled vegetables and beans, add cucumber, which is shredded medium-sized, as well as chopped greens and green onions.
4. In a separate bowl, mix the components that make up the dressing sauce: oil, mustard, salt, spices, vinegar. We mix until smooth and pour salad dressing ingredients.
5. We leave the finished salad to stand in the refrigerator for about two hours.
   

How to season vinaigrette

What type of oil can be suitable as a dressing for vinaigrette if olive oil is not suitable? It so happened that our people from vegetable oils prefer sunflower. For salad dressing, they usually take unrefined. What can be done with vinaigrette except oil? When preparing this salad, the oil can be mixed with mustard, grated horseradish, vinegar or a small amount of sugar. It happens that they do not add additional ingredients to the dressing.

Basically, the presence of certain components depends only on taste and desire. For example, you can add less vinegar if the salad already has a lot of pickles. Or instead, take lemon or lime juice if it is more to your liking. If sauerkraut or pickles are present in the vinaigrette, then you can not salt the dressing.

If you don’t want to add either lemon juice or vinegar, you can mix sunflower oil with pickle from a cucumber in a ratio of 3 to 1. Or you can simply use wine, but it is white.

When choosing a salad dressing, you can show imagination, but most importantly, remember the sense of proportion and how the different components combine with each other. If the choice fell on unrefined oil, then it is better to use vinegar with a not very bright aroma. If you prefer balsamic vinegar, then it is better to take refined oil.

Refueling Components

What is the best way to season a salad? Choose the components:

• Vegetable oil. It will be good if the selected oil has an aroma (unrefined sunflower or olive). But also nothing prevents the use of the standard non-aromatic option.
• Vinegar. It is advisable to take the usual, but if desired, any other, for example, from apples or grapes, will do. Alternatively, consider lime or lemon juice.
• Mustard. Suitable to stabilize the sauce. This ingredient is not very important, you can not add it at all, but here's the curious thing: those people who are not enthusiastic about mustard calmly use it as part of vinaigrette dressing. A substitute for such a specific component can serve as a yolk of boiled eggs, hard-boiled, grated horseradish and hot pepper, pre-chopped.
• If you want, you can add greens and seasonings to give a rich taste. Basil, thyme and rosemary go well together.

You need to take vegetable oil and vinegar in a ratio of 3 to 1. Coarse salt and pepper are added to the vinegar in the desired amount, mixed with vegetable oil. All components are whipped or sent to a sealed container and shaken actively several times. If the composition contains mustard, then the oil is initially mixed with vinegar. The method of manufacturing a dressing in all cases is approximately the same, only the ingredients change. Add the sauce to the salad shortly before use.

Since the oil-vinegar mixture is the most suitable dressing for vinaigrette, let's figure out how to make the fat dressing delicious, without deviating too much from the standard recipe. A suitable ingredient is garlic. You can grind one clove and add to the classic dressing so that it reaches its maximum saturation. Or you can diversify the sauce with the help of various vegetables: bake and grate pepperoni, or make tomato puree. In the same way you can dilute the dressing with olives. The original ingredient is honey. Just a single teaspoon for three tablespoons of vegetable oil is enough. In addition, chop the onion, mix with chopped green onions and other herbs, and then send the resulting mixture to a dressing.

Vinaigrette Tips

Ordinary vinaigrette is considered one of the easiest salads to prepare, but still, some nuances should be taken into account:

• If you bake vegetables for cooking vinaigrette in an oven, rather than boil, they will not lose their vitamins and minerals, but will transfer them to the finished dish as much as possible.
• If pickled cucumber is used as one of the components, the vinaigrette quickly deteriorates, therefore it is not recommended to store the finished salad even in the refrigerator for more than a day.
• You can make beets do not stain other components. To do this, it must be mixed with vegetable oil separately from all vegetables.
• If pickled cucumbers are not to your liking as an ingredient, then they can be replaced in a salad with apples and canned mushrooms.
• In order to refuel as much as possible soaked all the components, they must be cut into small cubes.