Refills for seafood salads. Sauces for dressing salads. Dressing for salad with shrimps

Depth residents confidently and cheerfully settled in our menu. But the culture of their preparation is still not enough for us. Having thought up or subtracted any remarkable salad, people, without thinking, generously watered it with mayonnaise. And often spoil all the taste! It's not for nothing that peoples who have eaten the oceans for ages have invented a variety of seafood salad dressings. 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 long and hard - not without reason in the best restaurants there is even a separate "post": a master chef for sauces. But there are also absolutely simple refuellings, which even a child will do-and how will your dish win!

French sauce

Most often salads are prepared with butter dressing, which is usually recommended as olive, and preferably - cold pressing. However, only butter is boring. French as a dressing for salads from seafood mix it with a glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four pressed garlic cloves, two spoons of mustard, salt and pepper. And not to fans of an acute they advise to replace wine vinegar with balsamic, to rub into sauce rubbed onion-shallot and half red and to pour in a spoonful of honey. The dressing for seafood salads will have a very mild and elegant taste. Do not think that because of honey it will be cloying - sweetness is leveled by vinegar.

Spicy lime

Lemon juice is very often introduced into sauces for dressing salads. But cooking loves the breadth of thinking: this one takes lime. From it, peeled and squeezed juice; A piece of ginger finely rubs; Three spoonfuls of honey dissolve in an incomplete pile of water. All components are mixed with a third glass of olive oil and on a quiet fire are brought to homogeneity. Do not let the sauce boil! When it cools down, it can be used for its intended purpose.

Spanish green sauce "Salsa verde fria"

The Spaniards have their favorite dressing for salad with shrimps (and with other of its "relatives"). She needs capers; In their absence, and pickled cucumber. It is rubbed with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are finely chopped, all the 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 refueling for salads without mayonnaise is ready to fulfill its role. If you want more uniformity, you can put solid ingredients through a food processor or blender.

Aromatic Herbs

For some recipes, seafood salad dressings and butter are not necessary. If you like fragrant dishes, put in a blender bow-feather, coriander, dill, basil - in equal quantities - and a little (or a lot, if you like) garlic. It is better to salt the mass with sea salt. Already in a homogeneous state, five spoons of soy sauce (per glass of herb puree) are added to the dressing - and your salad will please everyone.

Tunnel dressing

In general, we are considering refueling for salads without mayonnaise. But if you really like it - build it with your pens. And with nice additions! In a deep bowl, break the egg, pour juice of half a lemon and a spoon of strong mustard, take a mixer - and start beating with the gradual addition of half a liter of lean oil. Ideally, it should be olive; You can take a mixture with sunflower. When homemade mayonnaise begins to thicken, a can of canned tuna is added . If it is dense - you can add some water. Ideal for seafood salads!

Caviar Sauce

Preparation of dressings for salads, according to this recipe, involves the use of low-fat sour cream or natural yogurt. You can, of course, take mayonnaise, but he will "score" the original taste of the sauce. In a blender, a bunch of dill with parsley is brought to the porridge, two garlic cloves and three with a spoonful of red caviar. In a bowl, a glass of uneven ketchup is combined (without a strong taste or smell, you can just take tomato paste), half a glass of yogurt (sour cream) and the resulting paste. The mixer is kneaded to homogeneity and sent to a salad.

Cream sauce

It is most appropriate as a salad dressing with shrimps. Two spoons of white wine are poured into a small frying pan. When the drink warms up, a glass of fat cream is added to it, four chopped cloves of garlic, pepper and salt and a spoonful of chopped greens. When stirring, without boiling, the sauce is heated for about five minutes, after which it is cooled and poured into the dish just before it is shipped to the table.

Tomato sauce

For him, first make a roast from a bulb and carrots - and then both must be finely chopped. About 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 broth poured in. In ten minutes of extinguishing refueling noticeably thickens. A piece of butter is placed in it . When it melts, the sauce is poured into a blender, a little green is put there, and the mass is carefully punched.

Orange sauce

Orange citrus is simply remarkable as a component of the filling for seafood salads. From one large orange squeezed juice, which is peppered with crushed marinated cucumber, a clove of garlic and a pair of sprigs of dill. Two spoons of mayonnaise and one of lean oil interfere with the mass. When it becomes smooth, you can fill the salad.

Spicy orange sauce

And now the recipe for dressing for salads without mayonnaise and again with citrus. The juice is squeezed out now from two oranges, the peel is erased from the lemon, the two components are combined, three spoons of white dry wine and a spoonful of horseradish are poured in. Before use, the sauce should be tasted and sprinkled in the right amount with salt and sugar.

Avocado sauce

This vegetable can safely send refills for salads from seafood: it's a great shade of their taste. The simplest sauce is done this way: two peeled avocados are cut large, sprinkled with lemon juice and pierced with two garlic blender. 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 flavor of the dressing too harsh.

Salsa

The famous sauce is also prepared with the participation of avocados. In a bowl of a blender, slices of a tomato, halves of the Bulgarian pepper, bulbs, one avocado plus a chili pepper and a garlic clove are added. When the mass reaches uniformity, it is intervened

Teriyaki

Already the Japanese know exactly which seafood salad dressings are the most suitable! Of course, quite exotic components will be needed, but it is not difficult to buy them. In the bowl, half a cup of soy sauce, a tablespoon of brown sugar and fifty milliliters of myrin and sake are joined. The capacity is put on a quiet fire and heated to a slow boil. Cook teriyaki need to syrupy density, and salad to water them in the already cooled form.

Grape sauce

Berries are taken green and pitted, two hundred grams. Sweet or sourish - you already find out from your own experience - who likes what. On the melted butter, a crushed bulb is presented. Will become transparent - poured half a glass of broth. After boiling, grapes are poured (to "give themselves" more easily, you can mash the berries). In a half-glass of milk, two spoons of flour are mixed, until all of the lumps disintegrate. The mixture is poured into a sauce that will cook for about ten minutes. If you are confused with grape skins, you can strain it before pouring it.

Mandarin sauce

The use of oranges for a variety of gas stations can be called almost customary, but tangerines ... But do not doubt - they fit perfectly into the seafood salad dressings. Three mandarins are cleaned, including from the pits, divided into segments 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 a crushed yolk of a steep egg. The sauce is mixed, an incomplete glass of olive or corn oil is poured into it . Pour the spoon with a spoonful of curry with a large spoon of crushed almonds and - if you want - with salt and pepper. We told you about the most different tasty dressings for salads, but this one can be called the winner!