[DIAPORAMA]To accompany salads and first summer grills (for those lucky enough to have a garden), discover recipes for light vinegrettes and light sauces.
In order not to add too much weight, without getting fed up with sauce-free salads and steamed fish, we have facilitated the recipe of vinegrettes, cocktail sauce and mayonnaise. Because there is nothing like making your own homemade sauce to flavor the simplest salads.
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Vinaigrette consists of two basic ingredients: oil and vinegar. With a little salt and pepper, and sometimes a touch of mustard to give a binder. But from this combination, you have to imagine a host of variations! We change the vinegars, which we can replace with other acidic ingredients (lemon, orange, grapefruit juice, etc.), we vary the oils (olive, but also nuts, hazelnuts, sesame, hemp, etc.) Or well, we put a creamy base: coconut milk, yogurt, vegetable cream… And then, we dare to use herbs, spices, seeds, fruit juice…
4 “light” sauces to replace mayonnaise
Mayonnaise with vegetables. In a blender bowl pour 10 cl soy milk, 5 cl olive oil, 1 small clove of peeled and minced garlic and salt. Mix by adding 1 drop of lemon juice. Personalize with chopped herbs.
tartar sauce 0%. Mix 1 boiled egg with 1 tbsp. c. mustard and 4 tbsp. in s. cottage cheese 0%. Add 1 tablespoon. in s. peeled cucumbers, cut into very small cubes, 1 tbsp. c. fresh minced parsley and 1 tbsp. c. minced onion. Lightly salt and pepper.
Low calorie aioli. Beat 2 egg yolks with 2 tbsp. in s. olive oil. Add 2 cloves of crushed garlic, ½ lemon juice and then 2 0% petitsuiss. Arrange with a little Espelette pepper, salt and pepper.
Cocktail sauce style. Beat 40 g of tomato puree with 1 0% creamy yogurt, 1 tbsp. c. lemon juice and a little Espelette pepper.
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Vinegrette with candied tomatoes Mix 6 tablespoons. tablespoons olive oil, 4 tablespoons. tablespoons balsamic vinegar, 4 candied tomato petals, 1/2 clove peeled and crushed garlic, a few tops of oregano, salt and pepper. Ideal with green bean salad, green salad, cauliflower and broccoli salad, grilled zucchini and eggplant.
Vinegrette with black olives Mix 2 tablespoons. coffee filled with black olive tapenada, 3 tbsp. tablespoons olive oil, 5 tablespoons. spoons of wine vinegar, minced basil. Ideal with With a tomato salad, grilled vegetables, a green salad.
Pomelo Vinaigrette Mix 3 tablespoons. tablespoons grapefruit juice (if possible add a little minced pulp inside the peel with a small spoon), 4 tbsp. tablespoons olive oil, 1 tbsp. ground chickpeas, salt and pepper. Ideal with a salad with quinoa, beets, raw fish cut into cubes.
Creamy soy vinaigrette VINEGRETTE E LEME SOYE. Mix 1 tablespoon. c. mustard stuffed with 4 tablespoons. in s. cider vinegar and 10 cl of cooking soy cream. With raw minced vegetables (carrots, celery, etc.)
Vinegrette mango lime Mix 100 g of very roasted mango meat, finely mixed, the juice of 1 lime, 4 tbsp. tablespoons olive oil, 1 tbsp. spoons of chopped coriander, salt and pepper. Ideal with a rice salad with shrimp, Chinese cabbage, a fish carpaccio.
Avocado and coriander sauce AVOCADO AND CORIANDER SAUCE. Mix 1 roasted, peeled and raw avocado with 1 soy yogurt, the juice of 1 lemon, ½ garlic clove, 1 tablespoon. c. minced coriander, salt and pepper. Add a little soy milk if the sauce is too thick. With a pasta salad.
virgin sauce Virgin sauce. Peel and seeds 6 tomatoes. Cut into cubes, add ½ clove of garlic, peeled and crushed,. Red onion, cut into cubes,. Lemon juice, salt and pepper, plus 1 tbsp. c. Each of these minced herbs: chickpeas, coriander, parsley, tarragon … Serve chilled with grilled meat.