Deep residents confidently and cheerfully settled in our menu. But the culture of their preparation is still not enough. Having invented or subtracted some wonderful salad, people, without hesitation, generously pour it with mayonnaise. And often spoil the whole taste! It is not for nothing that the peoples who have long been eating the gifts of the oceans 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 are prepared for a long and difficult time - it is not for nothing that in the best restaurants there is even a separate “position”: a master chef in sauces. But there are absolutely simple gas stations that even a child will make - and how will your dish win!
French sauce
Most often, salads are prepared with dressing made of oil, which is usually recommended as olive, and preferably cold-pressed. However, only butter is boring. The French, as a dressing for seafood salads, mix it (a glass) with a third glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four crushed cloves of garlic, two tablespoons of hot mustard, salt and pepper. And they don’t recommend spicy wine vinegar to balsamic vinegar lovers , rub the grated shallots and half red into the sauce and pour in a spoonful of honey. Seafood salad dressing will have a very soft and elegant taste. Do not think that it will be cloying because of honey - sweetness is leveled by vinegar.
Piquant lime
Lemon juice is often added to salad dressing sauces. But cooking loves breadth of thought: lime is taken in this one. Peel is removed from it and the juice is squeezed; a piece of ginger finely rubs; three tablespoons of honey are dissolved in an incomplete stack of water. All components are mixed with a third glass of olive oil and brought to uniformity over low heat. Do not let the sauce boil! When it cools down - it can be used as intended.
Spanish green sauce "Salsa verde fria"
The Spaniards have their own favorite salad dressing with shrimp (and with its other "relatives"). She needs capers; in their absence, a pickled cucumber is also suitable. He is rubbed with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are chopped finely, all components are poured with the juice of one lemon and half a glass of olive oil. Salt, pepper - and in a third of an hour this option of salad dressing without mayonnaise is ready to fulfill its role. If you want more uniformity, you can skip solid ingredients through a food processor or blender.
Fragrant herbs
For some recipes, dressings for seafood and oil salads are not necessary. If you like aromatic dishes, put onion, cilantro, dill, basil - in equal quantities - and a little (or a lot, if you like) of garlic in a blender. It is better to add weight to sea salt. Already in a homogeneous state, five tablespoons of soy sauce (per glass of herbal puree) are added to the dressing - and your salad will delight everyone.
Tuna dressing
We mainly consider salad dressings without mayonnaise. But if you really like it - build it with your handles. And with nice additions! An egg is broken into a deep bowl, the juice of half a lemon and a spoon of strong mustard are poured, a mixer is taken - and whipping begins with the gradual addition of half a liter of lean oil. Ideally, it should be olive; You can take a mixture with sunflower. When the homemade mayonnaise begins to thicken, a can of tinned tuna is added . If it is a little thick - you can add a little water. Ideal seafood salad dressing!
Caviar Sauce
The preparation of salad dressings for this recipe involves the use of low-fat sour cream or natural yogurt. You can, of course, take mayonnaise, but it will “clog” the original taste of the sauce. In a blender, a bunch of dill with parsley, two garlic cloves and three with a slide of a spoon of red caviar are brought to a mushy state. A bowl of mild ketchup is combined in a bowl (without a strong aftertaste or smell; you can simply take tomato paste), half a glass of yogurt (sour cream) and the resulting paste. They are mixed with a mixer until smooth and sent to the salad.
Cream sauce
It is most appropriate as a salad dressing with shrimp. Two tablespoons of white wine are poured into a small skillet. When the drink is heated, a glass of fat cream, four crushed garlic cloves, pepper and salt and a full spoon of chopped greens are added to it. When stirring, without boiling, the sauce is heated for about five minutes, after which it cools and poured into the dish before sending it to the table.
Tomato sauce
For him, first frying is done from onions and carrots - both of them should be extremely finely chopped. Five minutes later, a spoonful of flour and the same amount of tomato paste are poured into it. After a couple of minutes of intensive mixing, a glass of fish stock is poured. In ten minutes of extinguishing, the dressing will noticeably thicken. A piece of butter is placed in it . When it melts, the sauce is poured into a blender, a little greens are put in there, and the mass is carefully made.
Orange sauce
Orange citrus is just great as a component of a seafood salad dressing. Juice is squeezed from one large orange, into which crushed pickled cucumber, a clove of garlic and a couple of sprigs of dill are poured. Two tablespoons of mayonnaise and one of vegetable oil interfere with the mass. When it becomes smooth, you can season salad.
Spicy orange sauce
And now the salad dressing recipe without mayonnaise and again with citruses. The juice is now squeezed out of two oranges, the zest is washed off from the lemon, both components are combined, three tablespoons of dry white wine and a spoon of horseradish are poured. Before use, you need to try and season the sauce in the right amount with salt and sugar.
Avocado Sauce
This vegetable can be safely sent dressings for seafood salads: it coolly sets off their taste. The simplest sauce is done like this: two peeled avocados are cut large, poured with lemon juice and made their way with two garlic blenders. Then the mass is mixed with a glass of natural unsweetened yogurt and seasoned with pepper and salt. You can add other seasonings, but very carefully so as not to make the taste of the dressing too sharp.
Salsa
The famous sauce is also prepared with the participation of avocados. Slices of tomato, halves of bell pepper, onion, one avocado plus chili pepper and garlic clove are stacked in a blender bowl. When the mass reaches uniformity, they interfere with it.
Teriyaki
The Japanese really know exactly which seafood salad dressings are most suitable! Of course, you will need quite exotic components, but they are not difficult to buy. Half a cup of soy sauce, a tablespoon of brown sugar and fifty milliliters of mirin and sake are combined in a bowl. The container is put on a quiet fire and heats up to a slow boil. Teriyaki should be boiled until syrupy, and the salad should be watered in the already cooled form.
Grape sauce
The berries are taken green and seedless, two hundred grams. Sweet or sour - you already find out from your own experience - who likes what. Chopped onion is peeled on ghee. Will become transparent - pouring half a glass of broth. After boiling, grapes are poured (to make it easier to "give itself up", you can mash the berries). In half a glass of milk, two tablespoons of flour are kneaded until all the lumps have disintegrated. The mixture is poured into a sauce that will cook for about ten minutes. If you are embarrassed by grape skins, you can strain it before pouring.
Tangerine sauce
The use of oranges for a variety of dressings can be called almost familiar, but tangerines ... However, do not hesitate - they fit perfectly into dressings for seafood salads. Three tangerines are cleaned, including seeds, divided into slices and passed through a blender. Then the mass will have to be wiped off the skin, pour a spoonful of cream into it and introduce the crushed yolk of a steep egg. The sauce is kneaded, an incomplete glass of olive or corn oil is poured into it . The seasoning is seasoned with a spoonful of curry with a large spoonful of crushed almonds and, if you like, salt and pepper. We told you about a variety of delicious salad dressings, but this one can be called a winner!