How to prepare a salad dressing without a prescription

Proper charging - an indispensable attribute of any salad. Without it, we would have had a chance to swim in the sea of ​​fresh greens and vegetables. Multipartite or minimalist salad dressing should find a place on your shelf refrigerator, so prepare the beaters and bowl, because now we will deal with how to cook them without a prescription.

The basis

Let's start with the analysis of the necessary components. Ideal base olive oil. Slightly bitter, with a grassy flavor, it gently emphasizes the flavor of the ingredients, without overloading refueling. Replacing the original olive oil may be avocado oil with a slight nutty flavor or flax oil - with zemlyanistym. Habitual refined vegetable oil, though good for salad dressings but rather manifests itself in baking and to cope with the hot due to the almost complete lack of taste.

Base oils may be supplemented with oils drop significantly more pronounced taste palette, for example sesame oil, or chilli.

Acid

Normal household vinegar is best left for domestic use, and in salads to add apple cider, wine or balsamic. Acceptable alternative - fresh juice or

Sweetness

The choice of sweeteners as wide as the range of oils. The dressing can add white or brown sugar, only to be completely dissolve the crystals of both. Ideal replacement of sugar - liquid honey, but if in addition to oils with a distinct taste, you may want to use a sweetener and bright, then give preference to maple syrup or agave.

additives

A variety of additives in salads - for imagination and likeness of the game, only the taste buds can become within which your guide. Add a pinch of filling rastortyh in a mortar spices (chili flakes, or maybe a little bit of grain coriander, fennel and cumin?), coarse leaves of thyme and rosemary before adding with a pound pinch of salt. Put in the garlic salad dressing is too risky to others, but it is permissible to replace the shallots or purple onions. Never superfluous, and mustard it, like egg yolk acts as an emulsifier.

Among other things, your choice may be determined by the kitchen, to which the dish: a little caper - for dishes with Mediterranean, miso paste - for cold Asian salad with fresh vegetables and noodles.

preparation

salad refill preparing starting from the proportions 3: 1: 0.5, i.e. three parts of oil should be added to one part of vinegar (lemon juice) and ½ part sweetener. For more acidic dressings can use two parts of acidulant. Salt and pepper to taste remains, but keep in mind that the charge should be ready to touch a little bit on the parameters acid, saltiness and sweetness, to be the most drop "too" because salad will make it much softer.

On the glass filling is enough teaspoon mustard, onion and a pinch each of the added spices.

The kneading also has its own quirks. It is necessary not just sluggish mix everything together and emulsify, which does not trickle down to the ingredients on the bottom of the salad bowl and envelops them. To do this, first whisk all ingredients are selected separately, and then, continuing to whisk work, start to pour oil. To simplify the procedure, you can use the banks, putting into it all components, tighten the cap, and a good shaking.

Remains of filling can be refrigerated in an airtight container, or all in the same bank.