The taste of many salads depends not only on the main products that make them up, but also on refueling or sauce. That is why the population of the planet prefers to “fill” with familiar ketchup or mayonnaise any dish. In cooking, on the contrary, it is customary to add diversity to the familiar dish with the help of sauces and gas stations. I propose an unfamiliar recipe for sauce with a very familiar name of vinaigrette.
Helpers
Multimixer-minister
Mixer with a beat for whipping
Citrus juicer
Toster/Roster
Cooking time
15 minutes
Products
Olive oil 1 cup
Greens of garlic, dill, parsley of 50 g of each species
Lemon juice 1 h. l. And
0.5 hours. l. salt
0, 5 hours. l. Sahara
1/3 hours. l. shallow black pepper
In advance
Rinse greens and cut off stems
Buy olive oil
Squeeze lemon juice
Cooking
Grind all the greens with sugar and salt.
Add pepper and lemon juice.
Pour olive oil with a thin stream, stirring slowly with herbs.
It is good to mix all products at the minimum velocity of the mixer within 3-5 minutes.
Note
If you want a thinner and balanced taste of the vinaigrette sauce, then do it in advance and put it for 1-2 hours in the refrigerator.
Putting on the table: vinaigrette sauce is good for salads with fresh vegetables. Serve in a saucer, offer rye toasts to it.
Bon appetit!