Vinaigrette sauce - a modern version of light sour sauce 🥣

Kitchen appliances and utensils: deep container, towel, whisk (all this can be replaced with a blender), a tablespoon, a teaspoon, a saucepan

Ingredients

Step cooking

1. In a deep capacity we send 1 tsp. whole-grain Dijon mustard and honey. If the honey is sugared, it does not matter - it will disperse during mixing.
   
2. In the same capacity we pour 2 tbsp. l wine vinegar or any other substance that creates an acidic environment, such as lime or lemon juice. Using a whisk, mix the vinegar with mustard and honey.
   
3. Now gradually, in a thin stream we introduce 3 tbsp. l sunflower oil, constantly stirring with a whisk at an accelerated pace. The more vegetable oil in the sauce, the thicker it comes out.
   
4. For taste and aroma add 1 tbsp. l olive oil. Along with it, add the salt, ground black pepper and, possibly, other spices to your taste in the sauce.
   
5. Again, mix the sauce thoroughly, pour it into the saucepan and use it for dressing any salads with fresh or heat-treated vegetables, including the usual dish with the same name.
   

Did you know?If you do not want to bother and prepare the sauce manually, put this work on the shoulders of the blender. Put all the ingredients in the same order. Beat vigorously when adding vegetable oil, and then just mix lightly.

Video recipe

You can also refer to the video recipe of the dish. In it, you will see what ingredients are needed for the sauce (and how you can replace them), as well as learn how you can cook the sauce in general.

So, you met with the Vinaigrette sauce. It's amazing that this name is not only known to everyone for salad with beets, potatoes and carrots, but also a dressing for a variety of salads that you can think of. This sauce will give your dish a spicy sweet and sour hue, so try to cook it and appreciate it.