December 28th, 2017 , 08:14 pm

The post contains three salad dressing recipes and eight salad recipes.

You can find many other recipes for the New Year, including Olivier salads, published in the community by clicking on the "" tag. And posts specifically with recipes for Olivier salad by clicking the tag " ".

The approach of the New Year surrounds us with pleasant chores, among which menu planning takes a special place. You can prepare a lot of delicious and appetizing dishes for the festive New Year's table. One of the constant representatives of the New Year's menu is the Olivier salad, the recipe of which can be changed according to preferences and can be adapted even for children.

When and by whom was salad invented?

The founder of the recipe is the French culinary specialist Lucien Olivier. During his lifetime, the cook kept the instructions secret, and after his death, the history of the origin of the salad became surrounded by mysteries. Chefs in 1904 tried to restore the ingredients of the original creation from Lucien Olivier. Pressed caviar, hazel grouse, veal tongue, boiled crayfish, kabul soybeans, fresh cucumber, lettuce, pickles, capers and boiled eggs were combined in one dish. But
Gourmets who were lucky enough to taste the work of the French chef did not like this salad. According to them, it was very different from the original.

What is included in the basis classic dish, calories

Olivier's new life began during the Soviet era. It was not easy to find gourmet foods in those days, so they were replaced with boiled sausage, boiled vegetables and other available ingredients. They prepared a salad in almost every
home.

The salad gained popularity back in Soviet times.

It was based on boiled eggs, potatoes and carrots. The proportion of these ingredients should be approximately 3/5 of the total amount of products; the composition of the basic recipe looks like this:

Boiled chicken eggs - 4-5 pcs.;
boiled potatoes - 4-5 pcs.;
boiled carrots - 1-2 pcs.;
pickled cucumbers - 4-5 pcs.;
boiled sausage - 400 g;
canned peas - 1 can.

The calorie content of an undressed salad is 210 calories per 100 g. The nutritional value of a dressed dish increases and depends on the dressing used.

What to fill with

Traditionally, Olivier is seasoned with mayonnaise, but increasingly preference is given to light dressings that can be prepared at home.

In addition to mayonnaise, sour cream can also be used to dress the salad.

1. Recipe for universal dressing

This universal dressing can completely replace mayonnaise in a salad; it is easy to prepare and does not contain raw eggs.

The sauce does not contain raw eggs or mayonnaise.

Ingredients:

Sunflower or olive oil - 3 tbsp. l.;
boiled egg yolk - 2 pcs.;
lemon juice - 1 tbsp. l.;
mustard - 1 tsp;
sour cream - 200 g;
salt, pepper - to taste.

Preparation:

1. Mash the egg yolks with a fork.

Mash the yolks of boiled eggs well

2. Add mustard, lemon juice, oil. Grind the resulting mixture well.


Add mustard and other ingredients to the eggs

3. Add sour cream and mix the sauce well.

Egg sauce can replace mayonnaise in many salads

2. White bean sauce

Another alternative dressing option is protein sauce, the composition of which is extremely simple:

Boiled white beans - 1 tbsp.;
any vegetable oil - 2-5 tbsp. l.;
mustard - 1 tbsp. l.;
salt, pepper, lemon juice - to taste.

The dressing is prepared as follows:

1. Grind and beat the beans with a blender until creamy.

Grind the boiled beans thoroughly in a blender

2. Gradually add vegetable oil, mixing the ingredients with a blender.
3. Salt and pepper the sauce, add lemon juice, mustard and mix thoroughly. The thick, aromatic dressing is ready.

Add salt, pepper and mustard to the sauce

3. Cooking homemade mayonnaise

Homemade mayonnaise contains only natural ingredients

Delicious homemade Provencal can be prepared in a matter of minutes, for this you take:

Fresh egg - 1 pc.;
juice of half a lemon;
refined vegetable oil - 300 ml;
salt - 0.5 tsp;
sugar - 1 tsp;
mustard - 0.5 tsp;
ground pepper - 1/4 tsp.

To make homemade mayonnaise, you need:

1. Place a raw egg in a mixing bowl. Add salt, sugar, pepper, lemon juice and mustard to it.

Beat the egg into the blender bowl, add lemon juice and dry ingredients.

2. Then pour in the oil.

Pour vegetable oil into the bowl

3. Beat the mass with a blender until a thick, homogeneous consistency is obtained.

Beat thoroughly until smooth, you should get a thick mass.

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Step-by-step recipes for Olivier salad on New Year(with photo)

You can approach the preparation of the dish with creativity and imagination. Involving all household members in the process is both more interesting and more fun.

1. Classic version with boiled sausage and pickles

You will need:

Medium size potatoes - 5 pcs.;
eggs - 5 pcs.;
carrots - 4 pcs.;
boiled sausage - 400 g;
pickled cucumbers - 3-4 pcs.;
canned green peas - 1 jar;
mayonnaise;
a little vegetable oil;
salt, black pepper - to taste.

Execution steps:

1. Prepare all products, peel vegetables and eggs.

Peel boiled vegetables and eggs

2. Chop the boiled potatoes and carrots into cubes. Salt them, add a little vegetable oil and mix. Oil is required to prevent the potato pieces from sticking together.

Cut potatoes and carrots into cubes, lightly salt and mix

3. Cut sausage, cucumbers and eggs into neat cubes. Add ground pepper and salt to taste.

Add black pepper to salad

4. Add peas and mayonnaise to the dish, mix everything well.

ADD MAYONNAISE TO THE SALAD AND MIX.

I don’t know why this is, but after the New Year I start to be drawn to Olivier. That's it, "after". On New Year's Day, you want to treat yourself to something more refined, unconventional, but after a while you realize that you just miss Olivier, and that's all. Doesn't that happen to you?

As always, when I'm cooking something traditional, I like to experiment. If not with the ingredients, then certainly with the presentation. I have already shown the vinaigrette on rye bread (I never published the recipe, I just teased it with a picture).

I’ve been wanting to try it with cancerous necks for a long time, but apparently it wasn’t my destiny. When I tried it for my doctorate without nitrites, I immediately wanted to make a salad with it. Having received a package with excellent sausage, I was already looking forward to the moment when I would devour Olivier. Good sausage in Olivier is half the battle, right? Well... peas are also tasty, small and sweet. And also a gas station.

Besides the sausage in Olivier, I was always confused by mayonnaise. There are people who cannot imagine a single dish without it. And I can’t even stand it in Olivier. Apparently she was fed up in those student days. Every time I hear the question: is there any mayonnaise, indignation grows somewhere inside me: no, well, you can’t flavor everything with this “magic mixture”. However, now I’m not talking about Olivier salad and other salads, where it seems to be an obligatory component, I’m talking about dishes in general - pasta, meat, everything, you’ve probably come across such people??? And apparently, I can’t stand it since I realized that by adding it to salads, our stores often tried, before, and probably now too, to hide a low-quality product.

As a result, I stopped buying mayonnaise a long time ago. There is no benefit from it. Yes, the taste... the less you eat it, the less you like it. In a pinch, you can always quickly prepare it at home. But to be honest, I don’t really want to cook it when I know how to replace it. In some cases, sour cream and yogurt, and in some cases you can’t do without it - the same emulsion that is called “pseudo-mayonnaise” or “mayonnaise without eggs.” Once upon a time I saw her at trio_mia and since then I almost always use it instead of mayonnaise.

Pseudomonnaise

50 ml milk at room temperature
100 ml refined sunflower oil room temperature (part of it can be replaced with olive oil, but keep in mind that the taste olive oil will be felt, take light, with a fruity taste, and not tart, with bitterness)
1/3 tsp. mustard
1/2-1 tbsp. lemon juice
1/3 tsp. salt

Pour milk into a whipping container and top with vegetable oil. Start blending with an immersion blender. Once the milk has combined with the butter and emulsified, add the remaining ingredients and lightly beat again. Do not overbeat, literally 2 pumps. This emulsion can be turned into different dressing sauces by adding wasabi, horseradish, paprika, and tomato paste.

Olivie

I won’t give an Olivier recipe, everything is by eye and the products are standard (potatoes, carrots and eggs are boiled, cooled and together with the other ingredients - peas, pickle, doctor's sausage - cut into cubes). But I’ll show you the pitch. I cut the sausage into circles, some thick so that I can cut them into cubes, and some thin so that I can make Olivier into layers, and put the sausage between them. In principle, you don’t have to add cubes of sausage at all, but make three layers and 2 mugs. This is convenient when you picked up some slices at the store, and then suddenly realized that you want Olivier. I cut the eggs into cubes, one egg into circles for decoration (I put it together with the caviar). This is the solution. I got the idea from a chef ;)

And recently I found another way to do without both mayonnaise and emulsion. I boil the eggs in a bag (you can also poach them), put them on the salad and cut them into pieces, add a little light sour cream and a few drops of lemon juice. The yolk flows out and, together with sour cream, turns into sauce. Try it, maybe you'll like it? It doesn’t look much different from what’s in the photo, so I didn’t take a separate photo.

PS The results of the draw are coming very soon, stay tuned!

Let me remind you that the classic Olivier salad includes: sausage (or meat), boiled potatoes, boiled eggs, pickles, fresh cucumber (optional), canned green peas, boiled carrots.

At the end of the article you will find step by step recipe classic Olivier.

If you want to diversify your usual salad, if you want to surprise your guests, try making unusual dressings. I offer three options: light with yogurt, “ladies” with orange and “summer” with bell pepper. It's tasty, original and varied.

French mustard dressing

Ingredients:

  • Dijon mustard - 1 tsp.
  • baked garlic - 2 cloves
  • low-fat, unsweetened yogurt 1-1.5% - 6 tbsp.
  • Apple vinegar(or grape) - 1 tbsp.
  • black pepper, salt - to taste

1. Garlic must be baked first. To do this, preheat the oven to 180 degrees, peel the garlic and bake for 2-3 minutes. This treatment will make the garlic softer, sweeter and more tasty, and will also remove the unpleasant aroma. You should not be lazy and definitely do this step.

2. First cut the baked garlic into pieces, and then mash it into a puree with a knife. Place the garlic in a bowl in which you will mix all the ingredients for the sauce.

This baked garlic is very tasty mixed with cottage cheese + herbs.

3. Add yogurt, mustard beans, and vinegar to the garlic. In principle, you can use any mustard, just not too spicy (not “Russian”). Vinegar can also be any kind, add it to taste.

Please note that natural (fruit) vinegar is 6%, and table (alcohol) vinegar is 9%. Accordingly, less table vinegar will be needed.

4. Using a spoon, mix all ingredients until smooth. Salt and pepper to taste. The pepper in this dressing is needed more for flavor, because mustard is responsible for the spiciness. Stir again and taste.

If you can't find natural yogurt, replace it with sour cream. Or make homemade yogurt from starter culture, which is sold in pharmacies.

Dressing with bell pepper

This dressing will make an ordinary Olivier unusual. It will even look a little different. Pepper will bring the taste of summer and refresh the salad.

Ingredients:

  • bell pepper- 3 pcs.
  • baked garlic - 2 cloves
  • vegetable oil - 2 tbsp. (you can take olive oil, sunflower oil or a mixture of these oils) - 2 tbsp.
  • tomato sauce- 2 tbsp.
  • black pepper, salt - to taste

1. Bell peppers must be baked first. To do this, wash it, grease it with vegetable oil, place it on a baking sheet and bake for 15-20 minutes. in an oven preheated to 180 degrees.

After baking, place the peppers in plastic bag so that he “sweats.” Screw tightly and leave for 15 minutes. After this it will be easy to clean it.

2. Peel the pepper and remove the seeds.

3. Cut the flesh of the peppers into arbitrary pieces and place them in a blender bowl.

Fresh bell peppers can be replaced with canned ones, which will be cheaper.

4. You should also bake the garlic in a preheated oven. Bake it for 2-3 minutes (after cleaning it first). Place the baked garlic in a blender with the peppers.

5. Now add tomato sauce, vegetable oil to the pepper and garlic, pepper and salt to taste. Mix everything until smooth in a blender.

6. Taste the dressing and add salt or pepper if necessary.

7. Mix the sauce with the prepared Olivier and enjoy!

Orange sauce for Olivier

Sauces based on orange juice are prepared quite often. They are characterized by piquancy and sweetness. More often than not, women like this taste, so this dressing can be called “ladies'.” If you like it, then you will like this dressing for Olivier.

Ingredients:

  • orange - 0.5 pcs. large
  • sugar - 1 tsp.
  • apple cider vinegar - 1 tbsp.
  • vegetable oil (any) - 6 tbsp.

Method for preparing sweet sauce for Olivier salad.

1. Take half an orange and squeeze the juice out of it using a citrus juicer. You can do this with your hands, just roll the orange on the table first or heat it in the microwave so that the juice is easily squeezed out. If squeezing the juice by hand, use a teaspoon to help extract more liquid from the orange.

2. Pour orange juice into a bowl, add sugar to it and stir. The amount of sugar may differ from that indicated in the list of ingredients, rely on your taste, as oranges come in different sweetnesses.

3. Pour apple cider vinegar (or wine) into the juice.

4. Oil should be poured into this sauce in a thin stream, while stirring the dressing with a whisk. When you have poured all the oil, continue whisking the sauce until it thickens a little.

5. Add salt and ground black pepper to the dressing to taste, stir and taste. If necessary, balance the taste with salt, vinegar or pepper.

You can prepare two or even three of these dressings at once and serve them. And the guests themselves will choose what to season Olivier with. Or everyone can try different variants and choose to your liking.

Olivier salad - classic recipe, proportions

To make the Olivier salad perfect, there are certain product proportions.

For a 0.5 liter jar of peas you need to take:

  • 2 medium potatoes
  • 1 carrot
  • 4 eggs
  • 200 gr. doctor's sausage
  • 100-150 gr. mayonnaise
  • 3 pcs. pickled cucumbers

Cooking method.

It is very important to choose all the ingredients correctly to make the salad truly delicious. It is also important to cut all ingredients to pea size. Then on your fork you will immediately have all the salad components in the correct proportions.

When choosing peas, pay attention to the composition. It should contain 4 items: fresh peas, water, sugar, salt. It is better to buy peas in glass jars. There should be no cloudy white sediment in the jar (this indicates overripe peas) or brown peas. Also pay attention to the canning date - it should be June-July. If the peas were closed in the fall or winter, it means that they used a frozen product or a dry, pre-soaked one.

1. Drain all the liquid from the peas and place them in a bowl.

2. Cut the cucumbers into small cubes. To prevent the cucumbers from sliding on the board, first cut them in half and place them on a paper napkin for 2 minutes. This way the cut will dry, the cucumbers will be easy to cut, and there will be no excess liquid in the salad.

3. Boil potatoes in their skins in salted water. Place potatoes in boiling water to preserve the maximum amount of vitamins. To make potatoes easier to cut, grease the knife with vegetable oil.

The potato flesh for salad should be yellow. White potatoes will quickly boil and fall apart in the salad.

4. For Olivier you need to take sweet carrots. Choose roots that are brightly colored, without cracks and green at the base. Boil the carrots in salted water and cut into small cubes.

5. Hard boil the eggs. To do this, cook them after boiling water for 7 minutes. Immediately cool the eggs under cold water to make them easier to peel. Cut the eggs into small cubes.

6. All that remains is to cut the doctor’s sausage, whichever one you choose good quality. There should be no greasy drops on the cut of the sausage, and it should not be bright pink.

7. Season the Olivier salad with mayonnaise, which is better to make yourself. And you have the most popular salad ready for the New Year and more!

I wish everyone bon appetit and happy holidays! Visit my blog and write comments on the articles. See you in the next article!

Nowadays, mayonnaise has become such a popular product that it is difficult to imagine the process of preparing many familiar dishes without it. They usually season salads, grease sandwiches, and are also used for baking meat, fish or vegetables. What if you suddenly don’t have this famous sauce on hand? What can you replace mayonnaise with? Experienced chefs can recommend many interesting options. It all depends on what kind of dish you need to prepare. There are a few original recipes, which will definitely appeal to lovers of culinary experiments.

Curd mayonnaise

Initially, mayonnaise is a product with a high content of fats and carbohydrates. Therefore, its benefits for the human body can be questioned. How to replace mayonnaise so as not to harm yourself? Proponents of protein nutrition can be offered an unusual option. This is mayonnaise made from cottage cheese. It's not difficult to make. This will require minimum set the simplest products:

  • 4 grams of table mustard;
  • 100 grams of cottage cheese (it is better to take soft);
  • salt;
  • 1 yolk;
  • ground pepper;
  • 5 grams of lemon juice.

This sauce is very easy to make:

  1. All ingredients must be collected in one container.
  2. Mix them thoroughly using ordinary cutlery (spoon, fork) or special kitchen equipment (mixer, blender).

The prepared mixture should be placed in the refrigerator for some time. The mass should acquire the desired consistency. In addition, the original ingredients need to exchange their aromas. This unusual protein mayonnaise will be an excellent addition to various dishes.

Seed sauce

Very often, sauces are used as an addition to various snacks. How to replace mayonnaise for someone who is used to dipping cut meats or vegetables into it? For such purposes, an option based on sunflower seeds is ideal. It will not be difficult to make such mayonnaise at home. You only need:

  • fresh seeds;
  • a little honey;
  • salt;
  • mustard seeds.

The number of ingredients is taken arbitrarily. It all depends on the personal taste of the hostess. This mayonnaise is prepared in several stages:

  1. First you need to soak the seeds. To do this, they should be filled with water and left for about 15 hours. If desired, you can even germinate them. In this case, the amount of vitamins in the sauce will increase significantly.
  2. After this, they should be rinsed well.
  3. Grind the seeds along with the rest of the ingredients in a blender.
  4. Add a little water to the resulting mass and beat it thoroughly.

The consistency of the prepared sauce can be adjusted by the amount of liquid. If desired, you can also add a little greenery to this mayonnaise. It will give the finished mass more freshness and aroma.

Salsa verde

It is believed that Italians, like the French, know a lot about sauces. And they can give advice on how to replace mayonnaise. In their opinion, salsa verde sauce is the most suitable option. To make it yourself, you will need:

  • 150 grams of any vegetable oil;
  • 3 anchovies;
  • one and a half glasses of parsley;
  • 2 cloves of garlic;
  • one tablespoon each of lemon juice and wine vinegar;
  • salt;
  • a quarter glass of capers;
  • freshly ground black pepper;
  • ½ teaspoon lemon zest.

The method for preparing this sauce is similar to the previous version:

  1. Place all ingredients except pepper and salt in a blender.
  2. Beat until the mixture becomes almost homogeneous. This will only take a few minutes.

The amount of salt and pepper is adjusted to taste. These components must be added to the ready-made mixture. The result is a wonderful sauce that will harmonize perfectly with any meat, fish or fresh vegetables. Women should really like this supplement. After all, the basis of this sauce is parsley, rich in iron, vitamin C, beta-carotene and folic acid. And all these elements are known to actively help the body fight aging.

Salad mayonnaise

IN Lately mayonnaise is increasingly used to prepare all kinds of salads. This popular thick sauce makes a wonderful addition to a variety of foods. But its high calorie content sometimes makes you think about possible alternative options. So what can you replace mayonnaise in a salad with? It turns out there are a lot of pretty interesting mixtures out there. For example, almond-based sauce deserves special attention. Here for 1 glass of water you need to take:

  • 200 grams of almonds;
  • 4 tablespoons lemon juice;
  • 10 grams of salt;
  • a piece of ginger root (1.5-2 centimeters);
  • 15-20 grams of honey;
  • ½ teaspoon grated nutmeg.

To prepare such a mass it will take time:

  1. First, the nuts need to be soaked in cold water for 8 hours.
  2. Remove the skin from them. This will not be difficult to do with softened fruits.
  3. Peel the ginger and finely chop.
  4. Place all the ingredients according to the recipe in a blender, add water and beat well. Here we must remember that the mass should not be very thick. After all, this is a sauce, not some kind of cream.

Fans of strong flavors can add a little mustard. This original sauce is an excellent answer to the question of how to replace mayonnaise in a salad. True, its use is partially limited. For example, such a mass should not be added to the dough.

Green sauce

What other salad dressing is there instead of mayonnaise? In the case of vegetable mixtures, a green sauce created by Spanish chefs is ideal. It requires only three ingredients:

  • olive oil;
  • garlic;
  • fresh herbs.

The quantity of each ingredient is chosen arbitrarily. There are no strict restrictions here. This sauce is very easy to make:

  1. Greens (usually dill and parsley) must be thoroughly washed.
  2. Peel the garlic.
  3. Place the prepared products into a blender and grind well.
  4. Add oil and repeat mixing.

It makes an amazing salad dressing instead of mayonnaise. All that remains is to pour the finished mixture over the chopped vegetables. If there is too much sauce, don't be upset. This dressing can be safely stored in the refrigerator for several days. At the same time, it absolutely does not lose its taste and aroma. This recipe is especially relevant in the fall, when vegetables are in season.

Curd-kefir sauce

On New Year's table“Herring under a fur coat” is a must in almost every Russian family. This salad has already become a real holiday attribute. But even on such days you need to think about your health. After all, the calorie content of mayonnaise, which is usually used to prepare such a salad, is quite high. What to do in such a situation? How to replace mayonnaise in “Herring under a fur coat”? Experts advise using an unusual mixture, for the preparation of which you will need:

  • 200 grams of cottage cheese;
  • salt;
  • 300-400 milliliters of kefir (or milk);
  • sugar;
  • 2 teaspoons table mustard.

Sauce preparation technology:

  1. Place cottage cheese in a deep container.
  2. Add mustard, a glass of kefir to it and beat thoroughly using a blender or mixer. When using milk, it will take more time for the mass to become almost homogeneous.
  3. Add salt and a little sugar to taste.
  4. If desired, you can add a pinch of cumin to the mixture for flavor.
  5. Pour in the remaining kefir to achieve the desired consistency.

Some may think that such a sauce is not suitable for a salad of vegetables and salted fish. But that's not true. You only have to try this option once, and the question of what to replace mayonnaise in “Herring under a fur coat” will never arise again.

Creamy sauce for Olivier

There is another salad that Russians have long liked. Today, as a rule, not a single holiday is complete without the famous “Olivier”. What sauce should I use instead of mayonnaise in this case? There are several options here too. For the simplest of them you will need:

  • 5 grams of fine salt;
  • 1 cup heavy cream (at least 22 percent);
  • 5 green onions.

There are subtleties in preparing this sauce:

  1. First, you need to add salt to the juice and wait until it is completely dissolved.
  2. While stirring with a mixer, gradually add cream. Don't rush and work at high speeds. The cream may curdle and the sauce will not work.
  3. Finely chop the onion with a knife.
  4. Add it to the finished homogeneous mass and mix again. In this case, the mixer will no longer be needed. A regular tablespoon will be enough.

Now this sauce can be used to season not only Olivier salad, but also other salads for the holiday table.

Sour cream sauce

People who don't eat eggs sometimes have a hard time. After all, they cannot eat everything that is prepared with mayonnaise. But even from this situation there is a way out. In some cases, sour cream is better instead of mayonnaise. Or you can make an original sauce based on it. Products you will need:

  • 50 grams of olive oil;
  • 175 grams of sour cream;
  • salt;
  • 25 grams of sugar;
  • a pinch of allspice;
  • 15 grams of vinegar;
  • teaspoon French mustard.

Getting ready sour cream sauce very fast:

  1. First of all, vinegar must be mixed with sugar, butter and mustard. At this stage you can use a mixer.
  2. Salt and add a little pepper to taste.
  3. Add sour cream and mix well again. Here you won't need a mixer. It must be remembered that with intensive stirring the sour cream gradually becomes liquid. And this is bad for such a sauce.

The finished mixture can be immediately used to dress your favorite salads. It should not be stored for a long time to avoid separation of the mixture.

Avocado sauce

Some people are forced by circumstances to change their diet. For example, what should vegetarians use instead of mayonnaise? After all, they also love to make all kinds of salads or prepare sandwiches in the morning. A delicate and very light avocado-based sauce is suitable for them. You will need the following ingredients:

  • 1 avocado;
  • 35 grams of olive oil;
  • 2 tablespoons lemon juice;
  • salt;
  • a couple of teaspoons of hot mustard.

The technology for preparing such a sauce is not particularly complicated:

  1. To begin, cut the avocado in half with a knife and remove the pit.
  2. Using a gentle teaspoon, scoop out the pulp and place it in a bowl.
  3. Add lemon juice, some mustard, oil and mix well.
  4. Add salt.
  5. Add the rest of the mustard. This must be done very carefully so as not to spoil the desired taste.

This sauce is good to spread on still warm toast. And if desired, it can be used to season any vegetable salads perfectly.

Bechamel

As you know, mayonnaise is used not only for making salads. This sauce is often poured over meat or fish before baking. But sometimes you have to look for other options. Moreover, there are a lot of them. For example, what can you replace mayonnaise in French-style meat? Any specialist will confirm that the best alternative is bechamel sauce. It will require a special set of components:

  • 100 grams of butter;
  • 60 grams of wheat flour;
  • 0.5 liters of milk;
  • 1 teaspoon grated nutmeg;
  • salt.

This sauce must be prepared in a certain sequence:

  1. First, you need to melt the butter in a saucepan. The fire should be small.
  2. Add flour and, stirring constantly, fry it a little.
  3. Add the remaining ingredients according to the recipe.
  4. Whisk everything well so that there are no lumps.

This mixture will be a good addition to fresh, juicy meat. After baking under a cheese crust, it will become even more tender and aromatic.

Yogurt based sauce

To prepare vegetable salads, it is best to use low-calorie dressings instead of fatty sauces. For such products, for example, yogurt-based mixtures are ideal. But here another question arises. It is not clear what yogurt to replace mayonnaise with. It is better, of course, to take a sugar-free, low-fat product. It will make you original and very delicious sauce for work you will need:

  • 250 grams of “Optimal” yogurt (2%, without sugar);
  • a teaspoon of table mustard;
  • zest of one orange;
  • 25-35 grams of honey;
  • 2 tablespoons lemon juice.

Preparing the sauce:

  1. First, mix the yogurt well with mustard.
  2. Add honey (you need to melt it first) and the rest of the ingredients. It is not necessary to use special equipment for mixing.

The finished sauce must be cooled well. The mass should brew properly. After this, it can be used to season fruit, vegetable and even mushroom salads.