How to make vinaigrette at home - recipes with video

Previously, famous chefs prepared vinaigrette, and the dish itself was found only on the royal table. Now everyone can make such a salad at home.

Vinaigrette is an appetizer characterized by a high content of vitamins and minerals, low calorie content. Residents of European countries call it "Russian salad", because the composition includes ingredients that are traditional for our country. For example, meet sauerkraut outside of Russia is quite difficult.

The name was given to the salad during the time of Alexander I. According to the story, a famous chef from France stopped by the palace kitchen to see how Russian culinary specialists cook food. He saw the cook pouring vinegar on an unknown dish and uttered the word “vinaigrette”. So in France called vinegar. The courtiers felt that the French expert voiced the name. From that moment on, the royal menu included a dish called French origin.

Classic recipes include the use of beets, carrots, potatoes, pickles, sauerkraut and onions in the same proportions. The exception is onion, which is usually added more, and carrots, which put less. As a dressing, a sauce of vegetable oil, three percent vinegar, salt, pepper is used.

Classic vinaigrette

Classic vinaigrette is a healthy, light, inexpensive snack that positively affects the digestive system. The list of required ingredients is presented by pickles, potatoes, beets. Sauerkraut or soaked apples are also added.

• Individually boil carrots, potatoes, beets. Finished vegetables cut into strips or cubes. Also chop the apple and cucumbers. Put the ingredients in a bowl, add slaw.
• The next step involves preparing a gas station. Pour a little water into a small bowl, add dry mustard, sugar, butter, salt. After thorough mixing, dilute the resulting mixture with apple cider vinegar.
• Before serving, season with sauce, transfer to a salad bowl, sprinkle with chopped onions.

For decoration, use slices of boiled beets, fresh tomatoes, cucumbers.

Delicious Bean Vinaigrette

The next recipe I will introduce is bean salad. If vegetables are not boiled, but cooked in the oven, the dish will receive unsurpassed taste and aromatic qualities.

• Potato - 2 pcs.
• Beets - 1 pc.
• Pickled Cucumber - 1 pc.
• Dry beans - 0.5 cups.
• Vegetable oil - 3 tbsp. spoons.
• Salt, parsley, lettuce.

1. Rinse and soak the beans in cold water for about 7 hours. Replace the water, put the beans to cook on low heat. After two hours, remove from the stove, put in a colander.
2. Boil potatoes and beets without peeling. I recommend to cook separately. After cooling, boiled vegetables with cucumber cut into cubes.
3. Mix prepared foods, salt, and oil. Garnish with parsley and lettuce before serving. The result is a beautiful appetizer.

You can add a little sauerkraut, pickled mushrooms or soaked apples to the vinaigrette.Keep in mind that taste directly depends on the quality of the sliced ​​ingredients. The finer the ingredients cut, the tastier the salad. The second is suitable fried potatoes or boiled rice with meat.

Original recipe with herring

In the old days, French sauce was called vinaigrette, for the preparation of which olive oil, sugar, wine vinegar, salt, and mustard are used. It was used as a dressing for various salads, one of which was awarded the name vinaigrette. It was based only on fresh and boiled vegetables.

Beans are often added to vegetable vinaigrette, salted breasts, sauerkraut and even homemade herring.

• Potato - 5 pcs.
• Large beets - 1 pc.
• Carrot - 2 pcs.
• Onion - 2 heads.
• Herring fillet - 1 pc.
• Sunflower oil - 3 tbsp. spoons.
• Apple cider vinegar - 1 tbsp. a spoon.
• Green onions, sugar, pepper and salt.

1. Rinse the potatoes, beets, carrots and steam. After cooling, cut the potatoes and carrots into small cubes, and finely chop the beets (be sure to taste it to correct the amount of sugar).
2. Cut herring fillet into small slices, as for herring under a fur coatand after onion cut into half rings. If you cut into cubes, the taste will not suffer. As you like.
3. For the sauce, beat vegetable oil with vinegar, and then mix with mustard, sugar, salt.
4. Combine the chopped fish with chopped onions, mix thoroughly, pour a few tablespoons of the finished sauce, leave for 10 minutes to marinate.
5. Mix herring with onions with chopped vegetables and season with sauce. Season with a little salt and season with pepper. After mixing, send an hour or two in the refrigerator. This is enough to fill the ingredients with dressing.

Serve in portioned bowls or in a salad bowl, previously decorated with onions and herbs.
I recommend serving vinaigrette with herring in portions. Using a culinary ring, use slices of rye bread to make circles to serve as the basis. Without removing the ring, fill it with salad. It remains to remove the ring, decorate the vinaigrette and serve on the dessert plates.

How to cook in a slow cooker

Classical methods of cooking vinaigrette are known to all housewives. But, the recipe in a slow cooker is known to units. I tried it recently. The results of the experiment were surprising, and the finished dish turned out to be successful.

The first plus of vinaigrette in a slow cooker is steamed vegetables. Such processing preserves the taste, benefits and color as much as possible. They have more vitamins left, which is important. After cooking the beets in the pan, difficulties arise with washing the dishes, which are difficult to wash. Using a slow cooker eliminates this need. Plus, you don’t have to cut boiled vegetables, they are cut raw, and then mixed.

During the experiment, one drawback was discovered - it takes a different amount of time to prepare different products. Therefore, try to remove the cooked vegetables from the slow cooker in a timely manner.

• Potato - 3 pcs.
• Carrot - 1 pc.
• Beets - 1 pc.
• Onion - 1 pc.
• Pickles - 4 pcs.
• Canned peas - 0.5 cans.
• Salt, herbs, pepper and vegetable oil.

1. Wash, peel and cut the potatoes with beets and carrots. Pour a liter of water into the multicooker bowl, put chopped vegetables. Activate steaming mode.
2. After about forty minutes, remove the potatoes from the container and put on a plate. Cook the carrots and beets on. After another twenty minutes, remove the carrot. Cooking beets usually takes about eighty minutes.
3. Cut pickles, transfer to a salad bowl with chopped onions and canned peas. Put potatoes with carrots there, add salt and pepper.
4. Putting beets last. It remains to pour vegetable oil and mix thoroughly.

Before serving, lay the vinaigrette on plates and decorate with greens. It goes well with potatoes, oven-baked lambother dishes.

Helpful information

Vinaigrette is on the menu of every person living in our country. Contrary to the French name and Prussian roots, this is a Russian dish. In ancient times, only herring and beets were used. It is difficult to say why the herring was replaced with carrots and potatoes. However, now the treat is perfect for lean table, everyday menu, festive feast.

Thanks to the efforts of cooks, the salad was modified to the modern version, took root in the country, became as popular as Russian salad.

I will share a few tips.

• To keep the vegetables color, cut beets first and season them well with oil.
• Many vinaigrette recipes include the use of pickled cucumbers and sunflower oil. The combination of these products reduces shelf life. Refuel as much as you eat in one go.
• The benefits of vinaigrette are undeniable, especially in winter. Doctors recommend it even nursing mothers.

The article with recipes for cooking vinaigrette came to an end. Not every hostess is eager to cook it because of the long and laborious preparation of ingredients. I think the result is worth it. The time you spend on cooking will be more than paid off with sincere gratitude to the people who present this “Russian salad”.

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