Mustard, garlic, citrus, yogurt, ginger and even berry gas stations for those who are tired of oil and mayonnaise.
These gas stations are universal. They go well with greens, vegetables, meat and fish. So do not be afraid to experiment and add them to your favorite salads. By the way, gaskets with vinegar can be used as marinades for meat.
1. Honey-boiled dressing for salad
Photo: Nadki / Depositphotos
Ingredients
- 120 ml of vinegar;
- 240 g of mayonnaise;
- 1 teaspoon of a dining room;
- 1 teaspoon of sugar;
- 1 teaspoon of chopped onion;
- 170 g of honey;
- 1 teaspoon of chopped parsley;
- ¼ teaspoon of salt;
- ¼ teaspoon of ground black pepper;
- 120 ml of vegetable oil.
Cooking
Mix vinegar, mayonnaise and mustard.
Cooking
Mix all the ingredients in a jar or bottle with a tightly closing lid. Shake well.
Store a finished dressing in the refrigerator no more than a couple of weeks. Shake each time before use.
3. Home mayonnaise
Photo: Daffodil / Depositphotos
Ingredients
- 2 egg yolks;
- 2 tablespoons of water;
- 2 tablespoons of lemon juice;
- ½ teaspoon of salt;
- a pinch of ground white pepper;
- 240 ml of olive oil.
Cooking
Beat yolks in a metal bucket or bowl,
Cooking
Mix sour cream, mayonnaise, milk and sugar.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.
The finished refueling is stored in the refrigerator for a couple of weeks.
6. Cucumber-yogurt gas station
Photo: Elena Veselova / Shutterstock
Ingredients
- ½ cucumber;
- 1 clove of garlic;
- 240 g of natural yogurt;
- 1 teaspoon of lemon juice;
- ½ teaspoon of salt;
- ½ teaspoon of ground white pepper.
Cooking
Clean the cucumber, grind it and garlic. Mix all ingredients in a blender until a homogeneous consistency. Before use, cool the refueling in the refrigerator, but do not store it there for more than three days.
7. Orange gas station for salad
Photo: Elena Veselova / Shutterstock
Ingredients
- 60 ml of orange juice;
- 3 tablespoons of red wine vinegar;
- 2 teaspoons of honey;
- 1 ½ teaspoon of Dijon mustard;
- 1 tablespoon of olive oil.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and take it into the refrigerator. Shake again before use.
8. Italian salad dressing
Photo: zoeytoja / shutterstock
Ingredients
- 2 cloves of garlic;
- 240 ml of water;
- 60 ml of lemon juice;
- 60 ml of red wine vinegar;
- 1 teaspoon of sugar;
- ¾ teaspoon of salt;
- ¾ teaspoon of paprika;
- ¾ teaspoon of dried oregano;
- ½ tablespoon of crushed onions;
- ½ teaspoon of mustard powder;
- ½ teaspoon of dried thyme;
- 180 ml of olive oil.
Cooking
Cut the cloves of garlic in half. Grind all the ingredients, except olive oil, in a blender to a puree state. Then, whipping, gradually pour oil.
You can store refueling in the refrigerator for several weeks.
9. Lemon gas station
Photo: P-Fotography / Shuttestock
Ingredients
- a few peeps of green onions;
- a few twigs of parsley;
- 60 ml of lemon juice;
- 60 ml of sunflower oil;
- 60 ml of olive oil;
- 1 ½ teaspoon of sugar;
- ½ teaspoon of mustard powder;
- ¼ teaspoon of salt;
- ⅛ teaspoon of ground black pepper.
Cooking
Grind onions and parsley. Mix all the ingredients in the container with a tightly closing lid and shake well well.
10. Mustard dressing for salad
Photo: Dream79 / Depositphotos
Ingredients
- 120 g of mayonnaise;
- 2 tablespoons of sugar;
- 1 tablespoon of white vinegar;
- 1 ½ teaspoon.
Cooking
Mix all the ingredients until smooth. Store the finished refueling in the refrigerator for no more than a week.
11. Acute lime dressing for salad
Photo: zoeytoja / shutterstock
Ingredients
- 4 tablespoons of lime juice;
- 3 teaspoons of Lyme zedra;
- 60 ml of red wine vinegar;
- 1 tablespoon of soy sauce;
- 1 tablespoon of honey;
- 80 ml of olive oil;
- 1 chopped clove of garlic;
- ½ teaspoon of flakes of paprika or ground red pepper;
- 1 teaspoon of ground cumin;
- ½ teaspoon of salt.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and take it into the refrigerator for at least half an hour. Shake again before use.
12. Coconut milk
Photo: Ajafoto / Depositphotos
Ingredients
- ¼ small onion onion;
- 1 clove of garlic;
- 120 g of mayonnaise;
- 120 ml of coconut milk;
- 1 tablespoon of chopped dill;
- 2 tablespoons of chopped parsley;
- 3 tablespoons of chopped green onions;
- ½ teaspoon of salt;
- ¼ teaspoon of ground black pepper;
- 1 teaspoon of apple cider vinegar;
- 1 teaspoon of white wine vinegar.
Cooking
Grind onions and garlic. Mix all the ingredients and put in the refrigerator for half an hour. Sauce can be stored there for several days.
13. Refueling with avocados
Photo: Liliya Kandrashevich / Shutterstock
Ingredients
- 1 ripe avocado;
- 60 ml of white wine vinegar;
- the juice of the whole lemon;
- salt – to taste;
- ground black pepper – to taste;
- 180 ml of olive oil.
Cooking
In a blender, mix the pulp of avocados, vinegar, lemon juice, salt and pepper. Continuing to beat, gradually pour oil until you achieve a homogeneous consistency.
Refueling can be stored in the refrigerator for several days.
14. Refueling for “Caesar”
Photo: Mariakovaleva / Shutterstock
Ingredients
- 60 g of anchovy fillet in oil;
- 2 cloves of garlic;
- 3 egg yolks;
- 1 teaspoon of Dijon mustard;
- 2 tablespoons of lemon juice;
- 2 tablespoons of olive oil;
- 120 ml of sunflower oil;
- 2 tablespoons of grated parmesan;
- a pinch of ground black pepper.
Cooking
Grind anchovies and garlic. Beat the yolks,
Cooking
Grind all the ingredients in a blender until a homogeneous creamy consistency. Before use, cool the refueling in the refrigerator. It can be stored there for no more than three days.
16. French salad dressing
Photo: Elena Veselova / Shutterstock
Ingredients
- ¼ small onion onion;
- ½ teaspoon of mustard;
- 1 tablespoon of tomato paste;
- 80 ml of olive oil;
- 60 ml of white wine vinegar;
- 1 tablespoon of honey.
Cooking
Grind the onion and mix in a blender all the ingredients until a homogeneous consistency.
17. Ginger-martial dressing for salad
Photo: Annabieniek / Depositphotos
Ingredients
- 2 average carrots;
- 240 ml of vegetable oil;
- 120 ml of rice vinegar;
- 80 ml of soy sauce;
- 1 tablespoon of sugar;
- 1 ¼ teaspoon of fresh grated ginger;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Peel the carrots and cut into small pieces. Mix all the ingredients in a blender until a homogeneous consistency. Such a gas station can be stored in the refrigerator for up to two weeks.
18. Raspberry dressing for salad
Photo: Lyudmila mikhailovskaya / shutterstock
Ingredients
- 70 g of fresh or frozen raspberries;
- 60 ml of white wine vinegar;
- 1 ½ tablespoon of crushed onions;
- 120 ml of olive oil;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Mix all the ingredients in a blender until a homogeneous consistency. Store a finished dressing in the refrigerator no more than a couple of weeks. Before use, you need to mix it.
19. Strawberry-fine gas station
Photo: Amallia Eka / Shutterstock
Ingredients
- ¼ small onion head;
- 220 g of strawberries;
- 7 fresh mint leaves;
- 85 g honey;
- 60 ml of white wine vinegar;
- 2 tablespoons of lemon juice;
- 60 ml of vegetable oil.
Cooking
Grind the onion. Mix all ingredients except oil, in a blender until a homogeneous consistency. Continuing to interfere, gradually pour in vegetable oil. The gas station is stored in the refrigerator for no more than three days. Before use, it must be shaken.
20. Refueling with peanuts
Photo: Porosolka_Balt / Depositphotos
Ingredients
- 125 g of peanut pasta;
- 2 tablespoons of rice vinegar;
- 1 tablespoon of sugar;
- 1 teaspoon of soy sauce;
- salt – to taste;
- ground black pepper – to taste;
- 100 ml of water.
Cooking
Mix all the ingredients. Water may take a little less, so do not pour it all at once. The finished refueling in the consistency should resemble fat cream. It can be stored in the refrigerator for a couple of weeks.
These gas stations are universal. They go well with greens, vegetables, meat and fish. So do not be afraid to experiment and add them to your favorite salads. By the way, gaskets with vinegar can be used as marinades for meat.
1. Honey-boiled dressing for salad
Photo: Nadki / Depositphotos
Ingredients
- 120 ml of vinegar;
- 240 g of mayonnaise;
- 1 teaspoon of a dining room;
- 1 teaspoon of sugar;
- 1 teaspoon of chopped onion;
- 170 g of honey;
- 1 teaspoon of chopped parsley;
- ¼ teaspoon of salt;
- ¼ teaspoon of ground black pepper;
- 120 ml of vegetable oil.
Cooking
Mix vinegar, mayonnaise and mustard.
Cooking
Mix all the ingredients in a jar or bottle with a tightly closing lid. Shake well.
Store a finished dressing in the refrigerator no more than a couple of weeks. Shake each time before use.
3. Home mayonnaise
Photo: Daffodil / Depositphotos
Ingredients
- 2 egg yolks;
- 2 tablespoons of water;
- 2 tablespoons of lemon juice;
- ½ teaspoon of salt;
- a pinch of ground white pepper;
- 240 ml of olive oil.
Cooking
Beat yolks in a metal bucket or bowl,
Cooking
Mix sour cream, mayonnaise, milk and sugar.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.
The finished refueling is stored in the refrigerator for a couple of weeks.
6. Cucumber-yogurt gas station
Photo: Elena Veselova / Shutterstock
Ingredients
- ½ cucumber;
- 1 clove of garlic;
- 240 g of natural yogurt;
- 1 teaspoon of lemon juice;
- ½ teaspoon of salt;
- ½ teaspoon of ground white pepper.
Cooking
Clean the cucumber, grind it and garlic. Mix all ingredients in a blender until a homogeneous consistency. Before use, cool the refueling in the refrigerator, but do not store it there for more than three days.
7. Orange gas station for salad
Photo: Elena Veselova / Shutterstock
Ingredients
- 60 ml of orange juice;
- 3 tablespoons of red wine vinegar;
- 2 teaspoons of honey;
- 1 ½ teaspoon of Dijon mustard;
- 1 tablespoon of olive oil.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and take it into the refrigerator. Shake again before use.
8. Italian salad dressing
Photo: zoeytoja / shutterstock
Ingredients
- 2 cloves of garlic;
- 240 ml of water;
- 60 ml of lemon juice;
- 60 ml of red wine vinegar;
- 1 teaspoon of sugar;
- ¾ teaspoon of salt;
- ¾ teaspoon of paprika;
- ¾ teaspoon of dried oregano;
- ½ tablespoon of crushed onions;
- ½ teaspoon of mustard powder;
- ½ teaspoon of dried thyme;
- 180 ml of olive oil.
Cooking
Cut the cloves of garlic in half. Grind all the ingredients, except olive oil, in a blender to a puree state. Then, whipping, gradually pour oil.
You can store refueling in the refrigerator for several weeks.
9. Lemon gas station
Photo: P-Fotography / Shuttestock
Ingredients
- a few peeps of green onions;
- a few twigs of parsley;
- 60 ml of lemon juice;
- 60 ml of sunflower oil;
- 60 ml of olive oil;
- 1 ½ teaspoon of sugar;
- ½ teaspoon of mustard powder;
- ¼ teaspoon of salt;
- ⅛ teaspoon of ground black pepper.
Cooking
Grind onions and parsley. Mix all the ingredients in the container with a tightly closing lid and shake well well.
10. Mustard dressing for salad
Photo: Dream79 / Depositphotos
Ingredients
- 120 g of mayonnaise;
- 2 tablespoons of sugar;
- 1 tablespoon of white vinegar;
- 1 ½ teaspoon.
Cooking
Mix all the ingredients until smooth. Store the finished refueling in the refrigerator for no more than a week.
11. Acute lime dressing for salad
Photo: zoeytoja / shutterstock
Ingredients
- 4 tablespoons of lime juice;
- 3 teaspoons of Lyme zedra;
- 60 ml of red wine vinegar;
- 1 tablespoon of soy sauce;
- 1 tablespoon of honey;
- 80 ml of olive oil;
- 1 chopped clove of garlic;
- ½ teaspoon of flakes of paprika or ground red pepper;
- 1 teaspoon of ground cumin;
- ½ teaspoon of salt.
Cooking
Mix all the ingredients in a container with a tightly closing lid. Shake well and take it into the refrigerator for at least half an hour. Shake again before use.
12. Coconut milk
Photo: Ajafoto / Depositphotos
Ingredients
- ¼ small onion onion;
- 1 clove of garlic;
- 120 g of mayonnaise;
- 120 ml of coconut milk;
- 1 tablespoon of chopped dill;
- 2 tablespoons of chopped parsley;
- 3 tablespoons of chopped green onions;
- ½ teaspoon of salt;
- ¼ teaspoon of ground black pepper;
- 1 teaspoon of apple cider vinegar;
- 1 teaspoon of white wine vinegar.
Cooking
Grind onions and garlic. Mix all the ingredients and put in the refrigerator for half an hour. Sauce can be stored there for several days.
13. Refueling with avocados
Photo: Liliya Kandrashevich / Shutterstock
Ingredients
- 1 ripe avocado;
- 60 ml of white wine vinegar;
- the juice of the whole lemon;
- salt – to taste;
- ground black pepper – to taste;
- 180 ml of olive oil.
Cooking
In a blender, mix the pulp of avocados, vinegar, lemon juice, salt and pepper. Continuing to beat, gradually pour oil until you achieve a homogeneous consistency.
Refueling can be stored in the refrigerator for several days.
14. Refueling for “Caesar”
Photo: Mariakovaleva / Shutterstock
Ingredients
- 60 g of anchovy fillet in oil;
- 2 cloves of garlic;
- 3 egg yolks;
- 1 teaspoon of Dijon mustard;
- 2 tablespoons of lemon juice;
- 2 tablespoons of olive oil;
- 120 ml of sunflower oil;
- 2 tablespoons of grated parmesan;
- a pinch of ground black pepper.
Cooking
Grind anchovies and garlic. Beat the yolks,
Cooking
Grind all the ingredients in a blender until a homogeneous creamy consistency. Before use, cool the refueling in the refrigerator. It can be stored there for no more than three days.
16. French salad dressing
Photo: Elena Veselova / Shutterstock
Ingredients
- ¼ small onion onion;
- ½ teaspoon of mustard;
- 1 tablespoon of tomato paste;
- 80 ml of olive oil;
- 60 ml of white wine vinegar;
- 1 tablespoon of honey.
Cooking
Grind the onion and mix in a blender all the ingredients until a homogeneous consistency.
17. Ginger-martial dressing for salad
Photo: Annabieniek / Depositphotos
Ingredients
- 2 average carrots;
- 240 ml of vegetable oil;
- 120 ml of rice vinegar;
- 80 ml of soy sauce;
- 1 tablespoon of sugar;
- 1 ¼ teaspoon of fresh grated ginger;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Peel the carrots and cut into small pieces. Mix all the ingredients in a blender until a homogeneous consistency. Such a gas station can be stored in the refrigerator for up to two weeks.
18. Raspberry dressing for salad
Photo: Lyudmila mikhailovskaya / shutterstock
Ingredients
- 70 g of fresh or frozen raspberries;
- 60 ml of white wine vinegar;
- 1 ½ tablespoon of crushed onions;
- 120 ml of olive oil;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Mix all the ingredients in a blender until a homogeneous consistency. Store a finished dressing in the refrigerator no more than a couple of weeks. Before use, you need to mix it.
19. Strawberry-fine gas station
Photo: Amallia Eka / Shutterstock
Ingredients
- ¼ small onion head;
- 220 g of strawberries;
- 7 fresh mint leaves;
- 85 g honey;
- 60 ml of white wine vinegar;
- 2 tablespoons of lemon juice;
- 60 ml of vegetable oil.
Cooking
Grind the onion. Mix all ingredients except oil, in a blender until a homogeneous consistency. Continuing to interfere, gradually pour in vegetable oil. The gas station is stored in the refrigerator for no more than three days. Before use, it must be shaken.
20. Refueling with peanuts
Photo: Porosolka_Balt / Depositphotos
Ingredients
- 125 g of peanut pasta;
- 2 tablespoons of rice vinegar;
- 1 tablespoon of sugar;
- 1 teaspoon of soy sauce;
- salt – to taste;
- ground black pepper – to taste;
- 100 ml of water.
Cooking
Mix all the ingredients. Water may take a little less, so do not pour it all at once. The finished refueling in the consistency should resemble fat cream. It can be stored in the refrigerator for a couple of weeks.