Salad dressings and sauces

Each dressing serves a different purpose in salads, from enhancing fresh greens to adding complexity to hearty dishes with grains, meats, or roasted vegetables. Selecting the right dressing depends on the ingredients in the salad and the flavour profile you want to achieve.

Mustard sauce with capers

Rub the yolks of hard-boiled eggs through a sieve and beat them white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Put capers and finely chopped egg whites in the sauce.

Serve the sauce with cold boiled fish or tinned in its own juice.

For 2 eggs - 2 tbsp. vegetable oil, 2 tbsp. mustard, 3-4 tbsp. vinegar, 1 tbsp. small capers, 1/2 teaspoon sugar.

Fruit and berry sauce

Rub blackcurrant jam or jam with mustard, add port wine, lemon and orange juice, and rub through a sieve. Cut lemon and orange peel into thin straws, and scald them by dipping them in boiling water for 1 minute. Scald the finely chopped onion in the same way. Cool the peel and onion and mix with the sauce. You can add pepper. Serve the sauce with roast game, duck, goose.

For 2 tbsp. of jam or jam - 1/2 teaspoon of mustard, 1 tbsp. of port wine, 1/2 tbsp. of lemon and orange zest, 12 small onions.

Sour cream and vinegar dressing

Mix sour cream with salt, pepper, vinegar and sugar.

For 4 cups of sour cream 1/4 cup of vinegar, 1 teaspoon of icing sugar, salt and pepper to taste; or for 1/2 cup of sour cream 1-2 tablespoons of vinegar, sugar to taste.

Sour cream sauce with horseradish

Cleaned, washed horseradish root grated and mixed with sour cream, salt, sugar (to taste).

Serve sour cream sauce with horseradish to cold and pour piglet, jelly, and cold fish.

For 1 cup of sour cream - 1 root of horseradish.

Vinegar and vegetable oil dressing

Mix the vinegar thoroughly with salt, ground pepper, sugar and oil before dressing the salad.

For 1/4 cup of vinegar 1-2 tbsp. of vegetable oil, 1 teaspoon of icing sugar; or 2 tbsp. of vinegar 4-5 tbsp. of vegetable oil, 1/2 teaspoon of icing sugar, salt and pepper to taste.

Dressing in lemon juice with eggs

Mash the cooked egg yolks with a fork in a dish, add salt and pepper, and pour olive oil into a thin stream, stirring continuously. Knead until a homogeneous mass is formed. Stir continuously, pour in the lemon juice and whisk until the mixture has the consistency of cream.

Instead of 3 yolks, you can use 2 finely chopped hard-boiled eggs (whites and yolks).

Instead of lemon juice, you can use 3% vinegar. For 1/4 cup of oil (olive, corn or other refined oil) - 1/4 cup of lemon juice, 3/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, 3 yolks of hard-boiled eggs.

Tomato paste dressing

Thoroughly mix tomato paste with vegetable oil and mustard, adding boiled water, and season to taste with salt, sugar, and ground red pepper.

For 2 tbsp. of tomato paste - 2 tbsp. of vegetable oil, 1 tbsp. of prepared mustard, 2 tbsp. of water.

Caesar Dressing

Caesar salad dressing is creamy and flavorful, often used with romaine lettuce and croutons. Its base of mayonnaise gives it a rich texture, while the garlic and Parmesan add depth. Mix together the mayonnaise, lemon juice, Dijon mustard, and minced garlic in a medium bowl. Stir in the Parmesan cheese. Season to taste with salt and pepper, and adjust the lemon juice for desired acidity. This dressing is iconic for Caesar salad but also works well with grilled vegetables or drizzled over a chicken salad.

Ingredients:

• Mayonnaise: Serves as the creamy base of the dressing.
• Lemon Juice: Brightens the dressing with fresh citrus acidity.
• Dijon Mustard: Enhances flavour with a slightly spicy note.
• Garlic: Adds pungency and depth.
• Parmesan Cheese: Lends a salty, umami-rich flavour that’s essential to Caesar dressing.
  
  

Honey Mustard Dressing

Honey mustard is a classic sweet and tangy dressing that pairs perfectly with both fruit and vegetable salads. The mustard adds sharpness, while the honey offers sweetness that balances the acidity of the vinegar. Combine the mustard, honey, and vinegar in a bowl, stirring until well mixed. Slowly add the olive oil while whisking to create a smooth dressing. Season with salt and pepper to taste. This dressing is excellent for salads that feature grilled chicken, leafy greens, or fruits like apples and pears. Its sweet and tangy profile also complements roasted vegetables.

Ingredients:

• Dijon Mustard: Adds sharpness and tang, balancing the sweetness of the honey.
• Honey: Sweetens the dressing and balances out the mustard's spiciness.
• Apple Cider Vinegar: Adds a mellow tartness to the dressing.
• Olive Oil: Gives the dressing its smooth texture.

Greek Yogurt Ranch Dressing

A healthier alternative to the traditional ranch, this version uses Greek yoghurt for creaminess, cutting down on the fat content but still offering plenty of flavours. Start by mixing together the Greek yoghurt, olive oil, and lemon juice. Add the garlic powder, onion powder, and fresh or dried dill. Season to taste with salt and pepper. Greek Yogurt Ranch is perfect for dipping vegetables or drizzling over hearty salads featuring romaine or iceberg lettuce.

Ingredients:

• Greek Yogurt: The base of the dressing, provides creaminess and protein without the heavy fat content of sour cream or mayonnaise.
• Olive Oil: Adds richness and a touch of healthy fat.
• Lemon Juice: Adds freshness and brightens the overall flavour.
• Garlic Powder and Onion Powder: Provide savoury, classic ranch flavours.
• Dill: Adds a herbaceous note and fresh flavour.

Tahini Dressing

Tahini-based dressings offer a rich, nutty flavour that's great for adding depth to salads or grain bowls. The lemon juice and garlic balance the richness of the tahini. Whisk together tahini, lemon juice, and garlic. Slowly add water until you reach your desired consistency, thinning it as needed. Season with salt and pepper.This dressing is excellent on roasted vegetables, grain salads, or as a dip for raw vegetables. It pairs particularly well with Mediterranean-inspired dishes featuring chickpeas, cucumbers, and tomatoes.

Ingredients: 

• Tahini: A sesame seed paste that gives the dressing its rich, nutty flavour.
• Lemon Juice: Adds acidity and cuts through the richness of the tahini.
• Garlic: Adds a sharp, pungent flavour.
• Water: Helps thin the tahini to a pourable consistency.