[DIAPORAMA]To accompany salads and summer’s first barbecues (for those lucky enough to have a garden), discover recipes for light vinaigrettes and light sauces.
In order not to gain excess weight, not content with salads without sauce and steamed fish, we have made it easier for you to make a recipe for vinaigrette, cocktail sauce and mayonnaise. Because there is nothing better than making a homemade dressing to add flavor to the simplest salad.
Vinaigrette consists of two main ingredients: oil and vinegar. With a bit of salt and pepper and sometimes mustard to give it a cohesive touch. But from this combination, you can come up with many variations! We vary vinegars, which we can also substitute with other acidic ingredients (lemon, orange, grapefruit juice, etc.), we vary oils (olive, but also nuts, hazelnuts, sesame, hemp, etc.) or, well, we put on a cream base: coconut milk, yogurt, vegetable cream … And then we dare to use herbs, spices, seeds, fruit juice …
4 “light” sauces to replace mayonnaise
Vegetable mayonnaise. Pour 10 ml of soy milk, 5 ml of olive oil, 1 small peeled and chopped garlic clove and salt into a blender bowl. Mix with 1 pinch of lemon juice. Add personality with chopped herbs.
0% tartar sauce. Mix 1 hard boiled egg with 1 tbsp. in. mustard and 4 tbsp. in with. 0% cottage cheese. Add 1 tbsp. in with. gherkins, cut into very small cubes, 1 tbsp. in. chopped fresh parsley and 1 tbsp. in. chopped shallot. Lightly salt and pepper.
Low calorie aioli. Mix 2 egg yolks with 2 tbsp. in with. olive oil. Add 2 cloves of pressed garlic, juice of ½ lemon, then 2 petitsuisse with 0%. Season with a little Espelette pepper, salt and pepper.
Cocktail sauce style. Beat 40 g of tomato puree with 10% creamy yogurt, 1 tbsp. in. lemon juice and some Espelette pepper.
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2/9 –
Candied Tomato Vinaigrette
Mix 6 tbsp. spoons of olive oil, 4 tbsp. tablespoons of balsamic vinegar, 4 petals of candied tomatoes, 1/2 peeled and squeezed garlic clove, a few pinches of oregano, salt and pepper. Ideal with green bean salad, green salad, cauliflower and broccoli salad, fried zucchini and eggplant.
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3/9 –
Black olive vinaigrette
Mix 2 tbsp. coffee with tapenade of black olives with a slide, 3 tbsp. spoons of olive oil, 5 tbsp. tablespoons of wine vinegar, chopped basil. Ideal with tomato salad, grilled vegetables, green salad.
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4/9 –
Pomelo Vinaigrette
Mix 3 tbsp. tablespoons of grapefruit juice (if possible, add a scraped pulp inside the peel with a small spoon), 4 tbsp. spoon of olive oil, 1 tbsp. chopped onion, salt and pepper. Perfect with quinoa salad, beets, diced raw fish.
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5/9 –
Creamy soy vinaigrette
SMOOTH SOY VINAIGRET. Mix 1 tbsp. in. old mustard with a slide with 4 tbsp. in with. apple cider vinegar and 10 ml cooking soy cream. With grated raw vegetables (carrots, celery, etc.)
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6/9 –
Vinaigrette with coconut milk
Mix 2 tbsp. lime juice, 1 tbsp. coffee grated fresh ginger, 100 ml coconut milk, salt and pepper. Perfect with cauliflower salad, leek dressing and rice salad.
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7/9 –
Mango vinaigrette with lime
Mix 100 g of very ripe mango pulp, finely grated, juice of 1 lime, 4 tbsp. spoon of olive oil, 1 tbsp. tablespoons chopped coriander, salt and pepper. Ideal with rice salad with shrimp, Chinese cabbage, fish carpaccio.
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8/9 –
Avocado and coriander sauce
SAUCE WITH AVOCADO AND CORIANDRE. Mix 1 ripe avocado, peeled and pitted, with 1 soy yogurt, juice of 1 lemon, ½ garlic clove, 1 tbsp. in. chopped coriander, salt and pepper. Add some soy milk if the sauce is too thick. With pasta salad.
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9/9 –
virgin sauce
VIRGIN SAUCE. Remove the skin and seeds from 6 tomatoes. Dice them, add ½ peeled and pressed garlic clove, ¼ diced red onion, ½ lemon juice, salt and pepper, and 1 tbsp. in. each of these chopped herbs: chives, coriander, parsley, tarragon… Serve chilled with grilled meats.