The recipe for cooking vinaigrette is classic. Classic vinaigrette - step-by-step recipe with photos. How to cook a classic vinaigrette with pickled mushrooms.

Classic vinaigrette is a simple traditional russian dish, which can be cooked on weekdays for any occasion.

Contents of the recipe:

Delicious and useful snack salad "Vinaigrette" is known to all the hostesses. He appeared during the reign of Alexander I, was prepared only by eminent chefs, and served exclusively to the royal feast. In today's time, the salad is so simplified that it became the most common. It is considered a snack dish, recipes of which there are many. Everyone can experiment with a variety of ingredients and prepare a dish to your taste. But still the main components of Russian classic vinaigrette, like potatoes, beets, carrots, pickles, onions and sauerkraut are the basis of all the recipes for vinaigrette. Due to these products, the dish is very useful for human health. it contains many minerals, vitamins, and most importantly low calorie.

But for vinaigrette we want it together - at least long enough to get it into our salad. One of the most effective ways of mixing it is using a blender. Add all ingredients in a small bowl and whip all ingredients together quickly. You can also add all the ingredients except the oil, and then whisk, adding oil to the flow, which can help in emulsification.

It was a little life change: just whip the salad in a salad bowl, add the greens and drop. It only works if you only have the right amount for your salad, but it's still an incredibly convenient option when the stars are leveled. 😉.

All the ingredients used for salad are used in approximately equal proportions, with the exception of onions, which are put a little less. Dressed vinaigrette with table vinegar, salt and vegetable oil. But if you want to make a difference in classic salad you can add a boiled egg to it, or slightly salted herring, but then exclude sauerkraut, and boiled carrots replaced with Korean. As a result of such additions, the vinaigrette will get a slightly different taste.

This is my favorite method, because it's easier. Just add all the ingredients to the stone jar, put on the lid, shake for a few seconds and: voila, vinaigrette! Bonus: you now have a ready-made container for storing the remaining clothes in the fridge for later!

Taste, adjust seasonings and serve

Once it's mixed, just try and season the seasonings, if you want, and it's good for you to go. Tip for tasting: for the most accurate representation of what the filling will taste like on your salad, dip the sheet into the bandage, get rid of excess and try.

Calorie content per 100 g is 102 kcal.
Number of servings - 1,5 kg
Cooking time - 20 minutes for slicing products, plus extra time for boiling and cooling vegetables

Ingredients:

Boiled potatoes - 3 pcs.
Boiled carrots - 3 pcs.
Boiled beets - 2 pcs.
Onions - 1 pc.
Sauerkraut - 300 g
Pickled cucumbers - 3 pcs.
Green onion - bundle
Salt - to taste
Sugar - 0.5 tsp.
Vegetable refined oil - for refueling
Table vine 9% vinegar - 2 tablespoons.

If you do not serve your vinaigrette right away, you may have to shake it right before serving. But here the bonus from several superstructures comes into play: both Dijon mustard and honey help to emulsify the bandage, which keeps it together longer. So think about adding one or both of them, if you have sex and do not want the embarrassment of a broken bandage or if you're just tired of shaking.

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Or, if you're ready to start making your own vinaigrette this time, scroll down for the recipe to print. Michael Rulman on how to make 3 variations of the classic salad dressing after the ratio of 3 to 1 oil to vinegar. Photo: Donna Rulman.

Preparation of classic vinaigrette

1. First, boil potatoes, beets and carrots in the slightly salted water in the rind, which then completely cool.

Then, peel off the onion onions, chop it into half rings and marinate in vinegar, sugar and 50 ml of warm water. Leave it to infuse for at least 15 minutes, but the longer the onions are in the marinade, the more delicious the salad will be.

It's all about proportions, and how knowledge of proportions for fundamental methods frees you in the kitchen. Here's a perfect example of a culinary relationship, a standard one: a 3 to 1 vinaigrette, or 3 parts of butter, 1 part of vinegar. The fact that we are willing to pay three or four dollars for a bottled salad dressing, when delicious vinaigrette costs just a pittance to become yourself, is an example of how far from the kitchen our food system has accepted us.

Perhaps you prefer a very spicy vinaigrette with two oils. If you use acidic lime juice, you may need more than 3 parts oil. But if you have olive oil, which you love, this is also excellent. It all depends on what tastes you want. Replace it with a delicious nut oil, and your vinaigrette is transformed again.

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Vinaigrette is probably the most famous salad in our country. He is even better known for such salads as or. Not one holiday can not do without the classic vinaigrette with peas, with, and even with herring, we usually call it a herring under the fur coat, but the salad is also with herring on the fur coat.

We will not give primacy to the vinaigrette to anyone. This is a purely Russian salad. Vinaigrette is simple cooking. The use of simple products. Caloric value of vinaigrette with vegetable oil is from 70 kcal. on 100 g. Of course, if you spoon there spoons of 5 mayonnaise, then it will be much more. The main composition of vinaigrette: potatoes, beets, carrots, green pea, vegetable oil. But of course there are as many recipes for vinaigrette as there are people preparing it.

Accept one ratio, and you will leave with a thousand vinaigrettes. Here are three examples, they are all based on mixing two tablespoons of sherry vinegar with six tablespoons of canola oil, each of which is built on the other. Remember, the better your sherry vinegar, the better the vinegar.

Vinaigrette with beans

This is an excellent all-purpose salad for salads, sliced tomatoes or other raw vegetables. Mix the vinegar, shallots, salt and pepper. Give it a whisk or a fork to soften the shallots, and then shed the oil while whipping. It's a little bit more hearty, the higher you can use to dress the greens, whole vegetables and cook a wonderful sauce that darkens over the white fish.

Step-by-step recipes for cooking classic vinaigrette-recipes with photos

Remember: Dressing for vinaigrette is one of the most important moments. I think this one, one of the very good gas stations: Dijon mustard fits best, because it is not sweet and moderately sharp. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons oil and black pepper. Stir thoroughly until smooth and season with the vinaigrette. For a special flavor, you can add a mustard or unrefined sunflower oil to the vinaigrette (mix it in half with the refined oil).
Mix the vinegar, shallots, salt, pepper and mustard. Stir in tarragon before serving. It makes a wonderful sauce for fried pork loin or any pork preparation. It is hearty and filled with ingredients. Grinded tarragon 1 hard egg, finely chopped 1 tbsp. chopped coriander 2 tea spoons of capers, roughly sliced. Stir in tarragon, egg, gherkins and capers. Vinaigrette is not just a salad. When cooking vinaigrette, science and art are mixed in equal parts.

Many connoisseurs argue about the ingredients: some take apples instead of carrots, others make fish or meat and mix the sauce based on mayonnaise or sour cream. As you know, the taste is not disputed. Here is the main recipe for vinaigrette and a few tips for experimenters.

How to make a salad with herring

Put everything in a bowl, add peas, olive oil and salt and mix well. Instead of pickled cucumbers, you can also take sauerkraut, marinated mushrooms or 100 grams of sauerkraut.

Boil potatoes and beets in a bowl, cool and cool.
Boil the cooked vegetables and pickled cucumbers finely.
Cut the onion very small.
Cover and cool for at least half an hour.
Then they are cooked together with potatoes and beets, and also finely cut into cubes.

But it was proved that long before the first French chefs arrived in the country.

1. Cut small potatoes into small deep cups.

2. Also finely and also diced carrots and sent to potatoes.

Recipes for Russian salads, mushroom caviar, Russian eggs, etc. recipes for Borsch, Solyanka, Shchy, etc. recipes for Russian blini pancakes, dumplings, fish and meat dishes. The only country in the world where no one will order a French refueling on its salad is France.

Recipe for classic vinaigrette with red caviar

As a fearless eater, the main professional music critic is basically everything, as long as it is cooked with love and understanding from fresh ingredients. This allows "other elements", such as capers, shallots, herbs or anchovies and mustard.

3. Cucumbers also cut into small cubes and also sent to potatoes with carrots.

4. We also cut the beet and send it there.

Always try to cut into vinaigrette all vegetables of the same size and shape.

With a halo narrow on the tennis elbow of the past. In the stellar kitchen, which is rarely found, there is enough staff to emulsify the vinaigrette without ties - it's always nice to narrowly thread the whisk past the tennis elbow. It has the advantage of lettuce, asparagus, fish, artichokes, cooked vegetables, meat or something that is always accompanied today on thin plates of vinaigrettes, only tender tend to fondle instead of drowning everything in heavy gravy.

Vinaigrette classic, step by step recipe

Johannes King, as juicy in Zileth, has ever seen the whole salad to create a liquid base for her vinegar. Do not lose sight of: Vinaigrette holding out a lot. Because of cheap oil or vinegar is not much to get here. But always comes with "a small amount of vinegar" to improve, as a possible balancing of the basic flavors of sour and sweet.

5. Salted cabbage cut into cubes we will not work, so just cut into small pieces and add to other vegetables in a cup.

6. Very finely chop the green onions and send them to the vegetables.

Today's recipe creates this by bypassing: apple slices are caramelized along with shallots, reduced and transferred with vegetables and wine. And, finally, Herbert Grönemeyer should not pour more alcohol on top of his salad. In fact, it can be called a trader. What is advertising, it is, is already wonderful.

"Chevalier d" Albinyak, a very depleted landowner from Limousin, sought his fortune in London at the beginning of the century. During his birth he began. House Vinagrette, as the name implies - France. And in classic vinaigrette there is wine or apple cider, butter, salt, pepper and often a little Dijon mustard.

7. Pour the red beans and green peas into the cup with vegetables, of course you can take the white beans, if there is no red bean.

8. A little salt, do not forget, we have salted cucumbers and cabbage, do not overdrain. Sprinkle with black pepper and season with vegetable oil. Thoroughly mix everything. Let's brew for 10-15 minutes.

And in vinaigrette, any sweetness has nothing in common. German chefs and cooks of each color seem to ignore this, especially in recent years. "Sweetened" that holds the material, and then goes to the north-east, the more preferable. Salad dress in Rostock can be ordered as a dessert.

And the most terrible thing is the dictatorship of balsamic, to which our country was subjected. Then more alcohol in the salad, like that of Grönemeyer. At times, the effective costs for this court are not considered at all - who really has so much space in the closet to store the whole Edeljutaten package? Inside it is forbidden to write "The Great Nation". This is stupid, stupid, cheap and without foundation, as in France is quite unusual.

9. The vinaigrette was infused, now you can decorate it to serve on the table. In the center of the dish, put the culinary ring - the shape and lay out around our ring our vinaigrette.

Professional advice: salad for everyone. Recipes for salad dressing, there are many. Here are some delicious options that are guaranteed to be healthy and varied, just the full program. Light vinaigrette and many variations. Salad dressing is essential for perfect pleasure. This gives your salad a special touch, bringing everything from it, so that you can taste in your mouth the true taste of the explosion. Without much effort, but still delicious, can be preparing light vinaigrette.

The drug is very fast: Squeeze oranges and measure 175 milliliters of juice out. Vinaigrette is a very versatile salad, so you can also change the main recipe again and again. Five minutes later you make a fiery chilli vinaigrette. Peel the shallots and garlic and chop very finely. Wash the chili, brush, remove the seeds and cut into small cubes. Raspberry toilet - good fruit.

10. We decorate the vinaigrette with dill sprigs and parsley leaves.

11. Cut the beets into slices very thinly, we will make rosettes out of it. Carrots also cut into thin circles.

Let the juice boil again a little and introduce gradually other ingredients into it. Then let the dressing and mashed pot with some of the raspberries cool. Some copies should survive and be given later with sauce over the salad. It not only looks good, but also the taste is fantastic.

How to cook a classic vinaigrette - the basic principles of cooking

Capers toilet - something specific. Some of them do not like capers, while you can add some extra kick to your dishes and your salad. Give it a try, and let the taste experiment one. Finally, professional chefs never know when "Taste" will try as a ready-made spoon.

12. We spread the beets of the beet into the ruler with overlap on each other, pieces 5-6. Stepping back from the edge to half of one beetroot petal, lay out three petals of carrots.

13. We wrap the petals of carrots in beetroot petals.

Preparation of classic vinaigrette

½ small lemon 1 teaspoon honey, 3 tablespoons olive oil pepper 2 tablespoons capers. Now he goes to the drug. In order to squeeze out a lemon and mix a tablespoon of juice with honey and salt. Now add olive oil and season with pepper. Then let the capers drain and salad with it! After everything is drawn a little, you can serve a sauce with arugula and prosciutto - the taste can not be beat.

Yogurt toilet - classic. Classics do not always need to be boring, as yogurt salad proves. It is combined with most salads and offers a particularly good contrast with other ingredients, such as spicy onions, chili or radish. The recipe provides for the following ingredients before.

14. Until you get a rose.

15. We will trim surplus beets so that they do not interfere.

16. With a ready flower we decorate the salad. We make such flowers 4-5 pieces. and we arrange on a salad evenly in a circle.

17. Carefully take out the form. What a handsome man we turned out. It's a pity there. But it looks so appetizing that we immediately go to the table.

Bon Appetit!

Original vinaigrette with beans, sauerkraut, green peas and special dressing

Ingredients:

Potatoes boiled - 2-3 pcs.
Sour cabbage - 200 g.
Beets - 2 pcs.
Carrots - 2 pcs.
Pickled cucumbers - 2 pcs.
Onions - 1 pc. (1 glass of water + 1 tsp sugar + 2 tsp balsamic vinegar)
Canned beans - 2/3 cup
Green canned peas - 1/2 cup
Green onion, parsley

For refueling:

Salt, pepper, 1 tbsp. lemon juice + 1 tsp. balsamic vinegar + 1 tbsp. honey 2-3 tbsp. vegetable oil. 1/2 tsp. sharp mustard

Preparation:

1. First, as we said above, all the ingredients of vinaigrette should be tried to cut into the same size and shape. This should be for you as a multiplication table, always in memory when you are preparing a vinaigrette. So, we cut all the products.

2. Put a chopped onion in a small bowl, fill it with chilled, boiled water, add a teaspoon of sugar, add balsamic vinegar. Vinegar can be added any. We stir and set aside. We do not need it yet.

3. Begin to bookmark. In a deep cup we have lined potatoes and cabbage.

4. Add the sliced pickled cucumbers and carrots.

5. We also add green peas and beans. I prefer canned beans, if you want, you can cook, boil raw.

6. Add beets, green onions and parsley.

7. Filter our onions, which are pickled and set aside, let it stay a little longer, while we are preparing the refueling.

8. We make the gas station. In a small deep cup, pour a little salt, ground black pepper, pour out lemon juice, put mustard, if you have it very sharp, add half a teaspoon, if not, you can whole, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. All mixed. We try to stir so that honey dissolves in lemon juice and vegetable oil. That is, to make the mass become homogeneous.

9. In a cup to vegetables, add the pickled onions and pour all the dressing.

10. Stir vegetables. We connect all the ingredients. Now you can try to see if there is enough pepper and salt in your dish and if necessary add.

11. Vinaigrette is ready. Look at how bright it turned out.

Put on plates and serve. If before that he stands to soak for a while, it will be very good.

Bon Appetit!

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Beets - 1 pc.
Pickled cucumbers - 3 pcs.
Onion - 1 head
Green peas - 1 pot (310gr)
Salad from cabbage - 200 g.
Vegetable oil

Preparation:

1. Potatoes, beets and carrots, washed and dried, we wrap each vegetable individually in foil. Bake in the oven at 180 °, until cooked.

2. Remove from the oven. The baked vegetables are cold, free of foil.

3. We cut the beets into small cubes, put them into a large deep cup and pour it with vegetable oil. This is done to ensure that the beets do not paint the rest of the ingredients with much color.

4. Other vegetables cut into the same cubes and add them to the beetroot.

5. We put green canned peas to vegetables.

6. Add the cabbage salad. We made a salad of cabbage, carrots and bell peppers. In total little by little. I do not describe the preparation of a salad, briefly: chop thinly cabbage, carrots, bulgarian pepper, cut them so that they are not long, you can salt a little to get the juice, mix it. That's all.

7. Add a little vegetable oil in our vinaigrette, salt pepper to taste. We mix everything thoroughly. The vinaigrette is ready.

We lay out on plates and serve. Or we serve common dish, if the company you have only your loved ones.

Bon Appetit!

Ingredients:

Potatoes - 2 pcs.
Beets - 2 pcs.
Carrots - 2 pcs.
Salted cucumbers are small - 2 pcs.
Green peas - 1 pot
Onions - 2/3 heads
Garlic - 1 tooth
Wine vinegar - 1 tbsp.
Lemon - 1/2 pcs.
Mustard
Vegetable oil
Black peppercorns

Preparation:

1. Vegetables, beets, potatoes, carrots, bake in the oven, in a bag. 30-35 minutes at 200 °. Please note that I always give degrees Celsius. We get out of the oven, check the readiness of the toothpick. We cut the package. We take and clean the vegetables from the peel. The quantity of beets, carrots and potatoes should be approximately equal.

2. Cut the vegetables into cubes about 0.5 cm from each side. First, cut the beets and add vegetable oil there, mix. For what, we already know that the beets do not strongly color other vegetables.

4. Finely chop the onion and add to the vegetables.

5. We cut salted cucumbers. Love the ambassador put a little more. Also lay out to vegetables. All mixed and add green peas. Pea also add to taste. Children we love when peas are very much. Juice of peas do not add, it will make porridge. We mix again.

We prepare the gas station.

6. The first version of the dressing: Salt, black pepper peas, less than a teaspoon and one clove of garlic grind, I do it in a mortar, you can in the mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then taste and you can add more if necessary. Also pour a couple of tablespoons of vegetable oil. This is the classic dressing.

7. We divide the vinaigrette into two parts. We will cook with two different dressings. In the first half we pour out our finished refueling.

8. Sprinkle with herbs, we have parsley, and mix. Everything, one kind is ready. Let it stand for at least half an hour to soak.

9. The second version of refueling: First, everything also, salt, peppercorns, a clove of garlic, everything is shredded, but then there are differences. Instead of wine vinegar - juice of half a lemon, also vegetable oil, about three times more than lemon juice, add greens, all mix.

10. Here we got the second option and although they look almost identical, they differ in taste. The first spicy, spicy, and the second with sourness. I like more with lemon, although with wine vinegar is good.

Try, choose.

Bon Appetit!

Ingredients:

Potatoes - 500 g.
Beetroot - 400 g.
Carrots - 250 g.
Apples (green, sour) - 2 pcs.
Onion - 1 head
Salt - 2 tsp.
Salted cucumbers - 350 g.
Green canned peas - 350 g.
Cabbage sour - 350 g.
Pepper - 1 tsp

Preparation:

Boil potatoes, beets, carrots, you can bake in the oven.
Ready vegetables are cooled, peeled and cut into cubes.
Also, in small cubes, cut two sour apples, add them to vegetables.
Cut the onions finely and also send them to the vegetables.
Solim vinaigrette with two teaspoons of salt. Stirring.
Add the diced cucumber.
We add green peas or as much canned beans to the cup.
We add sauerkraut. Stirring.
With one teaspoon of black ground pepper or to taste and mix again.

Cooked beets - 1 pc.
Boiled potatoes - 1 pc.
Carrots - 1 pc.
Sauerkraut - 100 g.
Green canned peas - 100 g.
Red bulb - 1 head
Mayonnaise
Vegetable oil
Salt pepper

Preparation:

The recipe for this vinaigrette is practically the same.

Boil the vegetables or cook them in a double boiler, then they will be a little crispy and also keep all the useful substances ..
Vegetables clean. We cut the same small cubes.
Finely chop the onions, onions we took red sweet, especially salad.
Instead pickled cucumbers we use sauerkraut
To make the beets do not stain much other vegetables, it must be cut, put separately, season with vegetable oil and mix.
Add to the beetroot potatoes, onions, carrots, sauerkraut, green peas. We mix everything thoroughly.
Solim and pepper to taste.
We divide the vinaigrette into two parts.