Even the most ordinary salad will become a work of culinary art if it is topped with a spicy dressing. Step-by-step recipe with photos of garlic salad dressing made from mustard and soy sauce. Video recipe.
There are hundreds of different salad dressings, from classic vegetable oil to the most exotic. Many of them are universal, but some will better emphasize and enhance the taste of specific products. Therefore, it is not enough just to prepare them, you also need to know what they are suitable for. Today I picked up a dressing popular in many countries, which is very universal, because... goes well with most salads, especially vegetable ones. Also, the sauce, which includes mustard, garlic and soy sauce, will be an excellent addition to fish and meat dishes. This dressing will give even the simplest combination of vegetables and lettuce a unique and piquant taste. It is easy to prepare such a sauce from the most ordinary ingredients, and the cooking process will take no more than a few minutes.
You can experiment with this dressing. For example, add egg yolk to the composition, beat it with vegetable oil and mustard with a mixer. The consistency of the sauce will become thick, similar to mayonnaise. Then add the rest of the recipe ingredients into it.
It is worth noting that the sauce is also healthy, because... it contains garlic, which is a natural antioxidant. It helps treat colds, prevents the occurrence of influenza and acute respiratory viral infections. Therefore, such a dressing will be especially useful in the autumn season, when the risk of catching a cold increases.
- Calorie content per 100 g - 12 kcal.
- Number of servings - 1
- Cooking time - 10 minutes
Ingredients:
- Olive oil - 2 tbsp.
- Mustard - 1 tsp.
- Garlic - 1 clove
- Soy sauce - 1 tbsp.
Step-by-step preparation of garlic salad dressing from mustard and soy sauce, recipe with photo:
1. In a small container, combine olive oil, soy sauce and mustard. Stir until smooth and liquid.
2. Peel the garlic and finely chop it or pass it through a press. If you squeeze it through a garlic press, the aroma and taste will be more pronounced.
Step 1: prepare the garlic.
Place the garlic cloves on a cutting board and lightly press them with the handle of a knife. After this, easily remove the husks from the vegetable ingredient.
Then, using a garlic press, we chop our vegetable ingredient and transfer it to a free bowl. Step 2: prepare vegetable oil.
Take a Turk and pour vegetable oil into it. Heat it over medium heat. When the oil is well heated and boils, remove the container from the heat using oven mitts. Allow the ingredient to cool to temperature 50° - 60°С.
Step 3: Prepare lean garlic salad dressing.
Place the chopped garlic in a mortar and add salt to taste to the same bowl. Using a pestle, grind the two ingredients well until smooth and transfer it to a clean bowl. Then add cold boiled water and slightly cooled vegetable oil to the same container using a tablespoon. Using the same cutlery, thoroughly mix all the ingredients together. 
Then pour the garlic dressing into a clean glass jar and cover it with a nylon lid on top. Step 4: Serve lean garlic salad dressing.
Season the finished salad with a small amount of garlic dressing and mix all the ingredients well using a tablespoon. This dressing can be used not only for vegetable salads or boiled bean snacks, but also added to soups. Add garlic dressing to your salad and you will feel how your dish will acquire a completely new unique taste! Bon appetit! - – If you want the garlic dressing to be very spicy, add ground red pepper to it. The technology for preparing the spicy dressing is somewhat different: we transfer the chopped garlic ingredient into pre-heated and then slightly cooled vegetable oil. Then lightly simmer the oil-garlic mixture over low heat in a frying pan, and only then add ground red pepper to the same container. Mix everything well until smooth and can be served.
- – If you are preparing a spicy garlic dressing, remember that it is not suitable for all people.
- – To prepare the dressing, you can use unrefined sunflower oil or olive oil.
Fragrant and hot, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying in every known way to prepare everything that you grew over the summer, this story is for you. Especially if nature has gifted you with an unprecedented harvest of garlic.
The easiest way to preserve garlic for the winter is as follows: thoroughly dry the harvested garlic, put it in nylon tights and hang it in a dry place. Or you can use our grandmothers' old, tried-and-true recipe: dry the garlic without cutting the stems, and then weave it together using twine into a braid or wreath. There’s no shame in hanging such beauty in the kitchen.
You can store dried, unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. You can prepare garlic for the winter in other ways: dry it, freeze it, pickle it, pickle it, preserve it in oil, add it to various pickles, or prepare all sorts of preparations for the winter that contain garlic. There are many ways, the main thing is not to be lazy and prepare delicious and healthy garlic for the winter, using our recipes and recommendations.
Pickled garlic “Quick and easy”
Ingredients:
10 heads of garlic,
5 dry red chili peppers,
dill umbrellas,
blackcurrant and cherry leaves,
black peppercorns.
For the marinade:
4 tsp. Sahara,
4 tsp. salt,
2 liters of water,
5 tbsp. l. 9% vinegar.
Preparation:
Divide the garlic heads into cloves, peel them, place in a separate bowl, pour boiling water over them for a few minutes, then drain in a colander and cool. Place dill umbrellas, currant and cherry leaves in the bottom of sterilized jars, throw in black peppercorns, then place the prepared garlic cloves on top of it all, and throw 1 chili pepper on top. To make the marinade, boil water in a saucepan, add sugar and salt and let it simmer until the salt and sugar dissolve. Pour the boiling solution into the filled jars, cover them with sterilized lids and leave for 10 minutes. When the time is up, pour the marinade back into the pan, place over medium heat and simmer for 5 minutes. Finally, carefully add the vinegar. Pour the marinade over the garlic and spices again and roll up the lids. Turn the jars upside down, wrap them and leave them until they cool completely, and then store them in a cool place.
Salted garlic (dressing)
Ingredients:
2 kg garlic,
600 g coarse salt.
Preparation:
Peel the garlic heads, divide them into cloves, then chop them finely or pass through a press or meat grinder, mix well with salt and place very tightly in prepared, clean, dry jars. Close them tightly with nylon lids and store them in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.
Garlic, dried in slices
For cooking, choose hot varieties of garlic. Divide the garlic heads into cloves, peel them, cut them about 3-4 mm thick, place them on a sieve with a fine mesh and dry in the oven at a temperature of 50-60°C for 6 hours, remembering to turn the cloves over from time to time so that the garlic is dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature from +2 to +10°C.
You can grind dried garlic into flour using a coffee grinder and get garlic powder, which can be added to the finished dish like salt, the main thing is to get used to it and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.
Garlic in vegetable oil
First thoroughly dry the harvested garlic, select the amount you need and disassemble the garlic heads into cloves. Peel the cloves, place in glass jars with a capacity of no more than 0.5 liters and fill with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions will the workpiece be stored for a long time. Once you have used all the garlic for its intended purpose, do not discard the vegetable oil under any circumstances. It will absorb the garlic aroma and its spicy taste, so add it to salads, vinaigrettes, and use it when preparing fish, meat, and vegetable stews.
You can do the same procedure, but after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll up with boiled metal lids.
Lightly salted garlic
Ingredients:
garlic - as much as you want.
For brine (per 1 liter of water):
80 g salt,
leaves of black currant, cherry, horseradish, fresh dill.
Preparation:
Disassemble the collected and dried heads of garlic into cloves, peel them and place them in prepared, pre-sterilized and dried jars. Add washed and dried currant leaves, horseradish, cherries and dill to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water, without boiling, and pour it over the garlic and herbs. Cover the neck of the jars with gauze, tie them with thread and leave the jars with the contents in this form at room temperature for 5 days. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough prepared lightly salted garlic, then you can place 1-2 jars in the refrigerator.
If you have nowhere to store the pan, conditions simply do not allow it, but you really want to try garlic in beet juice, the next option is just for you.
Garlic in beet juice
Ingredients:
garlic - quantity as desired,
For brine (per 1 liter of water):
50 g salt,
50 g sugar,
100 ml table vinegar,
100 ml beet juice,
250 ml boiled water.
Preparation:
Peel the dried garlic, separate it into cloves, remove the top layer covering them and blanch in boiling water for 3-4 minutes, then immediately lower the colander with the garlic into cold water (you can add ice cubes to the water). Place the prepared garlic in dry, sterilized 1-liter jars and fill with hot brine with boiled water added to it. Sterilize the filled jars in boiling water for about 5 minutes, then roll up with boiled iron lids and store in a cool place until the first convenient opportunity.
Garlic marinated in apple cider vinegar
Ingredients:
For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
5 tbsp. l. apple cider vinegar.
Preparation:
Separate the young heads of garlic into cloves without removing the outer layer. Rinse them and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Place the prepared garlic cloves into clean, dry, pre-sterilized half-liter jars. Pour marinade over their contents and sterilize for 5-7 minutes, then immediately roll up the lids.
Pickled garlic
Ingredients:
1 kg garlic,
350 ml water,
150 ml beet juice,
35 g salt,
25 g sugar.
Preparation:
Rinse the young heads of garlic in cold water, remove the stems and the top layer of peel. Then fill with cold water and leave for a day at room temperature. After a while, rinse the garlic heads, place them in an enamel pan and pour in the marinade, to prepare which you boil water with sugar and salt, cool the resulting solution and add beet juice to it. Cover the pan with the marinated garlic with a clean cloth or large piece of gauze. Place a wooden circle on top, on which you place a pressure, for example, a jar of water or a heavy cobblestone intended for these cases, once thoroughly washed and already tested. Again, leave the pan with garlic in the beet brine at room temperature, but for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.
Pickled garlic with citric acid
Ingredients:
young garlic - quantity as desired.
For the marinade (per 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
½ tsp. citric acid.
Preparation:
The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances.
Peel the garlic heads, separate them into cloves and soak in warm water for 2 hours, then peel them. Place the garlic cloves in a colander and rinse with cold water. Then place it in a saucepan of boiling water, removed from the heat, for 2 minutes and immediately cool in a cold one. Prepare the filling. When heating the water, completely dissolve the citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized 0.5 liter jars and fill with hot marinade. Sterilize the filled jars at low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.
Garlic pickled with honey
Ingredients:
2 kg garlic,
30 ml white currant juice,
100 g honey,
1 liter of water,
70 g salt.
Preparation:
Rinse the heads of young garlic in cold water, peel it, as they say, to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse thoroughly again and place in a clean container specially boiled for this purpose. Mix currant juice, honey and salt with cold water. Pour this solution over the garlic and leave at room temperature to ferment. After 2 months, wonderful garlic pickled with honey will be ready for use.
Garlic seasoning with herbs and red currants
Ingredients:
600 g garlic,
600 g dill,
600 g parsley,
1 kg red currants,
40 g dill seeds,
200 g sugar,
20 g salt.
Preparation:
Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let them dry and chop finely. Mix the greens with garlic, add currants, sugar, salt, crushed dill seeds in a mortar to this mixture and mix everything thoroughly. Place the resulting mixture in dry, pre-sterilized jars, close with nylon lids and store in a cool place.
Oriental garlic seasoning
Ingredients:
800 g garlic,
200 ml vegetable oil,
40 g ground red pepper.
Preparation:
Peel the garlic, rinse it and pass through a meat grinder or press. Heat the vegetable oil and let it cool. Gently place the garlic in it, stir and leave for 1 hour. Then add ground red pepper, mix thoroughly again and place in dry, sterilized jars. Close the jars with nylon lids and store in the refrigerator.
Garlic with basil
Ingredients:
2 kg heads of garlic,
200 g basil greens,
2 liters of water,
140 g salt,
200 g sugar.
Preparation:
Rinse the garlic heads thoroughly. Remove the bottoms, stems and top layer of husks. There is no need to separate the garlic into cloves in this recipe. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, place them in dry sterilized jars, sandwiching a layer of garlic with a layer of basil, and fill with cold boiled water with sugar and salt dissolved in it. The solution must cover the heads of garlic. Close the jars with plastic lids and place in a cool place.
Gas station "Yuzhnaya"
Ingredients:
3 kg garlic,
1 kg carrots,
1 kg sweet pepper,
400 g dill,
400 g celery greens,
4 tbsp. salt.
Preparation:
Pass the garlic, divided into slices and peeled, through a press. By the way, one little secret: to peel the garlic quickly and easily, soak it in warm water for 30 minutes. Then simply rub the cloves between your palms, and the peel will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the seeded pepper into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Cover them with plastic caps and store them in a cool place.
Korean style garlic
If you have never experimented with preparing garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like the preparation, simply double the amount of ingredients.
Ingredients:
500 g garlic,
100 ml 9% vinegar,
400 ml soy sauce.
Preparation:
Wash the peeled garlic cloves, place them in a clean jar and fill with vinegar. If it doesn't cover the garlic, add a little water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. You will need exactly this amount of time for the garlic to soak in the marinade. After a week, drain the marinade and place the garlic cloves in sterilized jars, filling them only halfway with garlic. Boil the soy sauce for 10 minutes, cool it and fill the jars with garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, the magnificent snack will be ready. When guests come to you and you want to treat them to your signature dish, say, meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.
Garlic-ginger paste
Ingredients:
600 g garlic,
400 g ginger root.
Preparation:
To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, slightly spoiled. Clean it, remove spoiled areas, wash and grind with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop using a blender. Combine these ingredients, mix thoroughly, place in small, clean jars and store in a cool place. By the way, the paste will turn out even piquant if you add chopped chili pepper to it.
Pickled garlic cloves with fresh herbs, horseradish and cinnamon
Ingredients:
young garlic - amount per 1 liter jar.
For the marinade:
3 tbsp. water,
1 tbsp. 9% vinegar,
1 tbsp. l. salt,
1.5 tbsp. l. Sahara,
fresh parsley, dill,
1 chopped horseradish root,
bay leaf,
a few peas of allspice,
several buds of cloves,
a little cinnamon.
Preparation:
Place the garlic cloves, peeled and washed under cold running water, into a clean, dry, sterilized 1-liter jar and fill with marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped herbs, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. After filling the jar with marinade, roll it up with a boiled lid and store it in a cool place.
By the way, to prevent the garlic cloves in jars from darkening and to look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then start canning.
Happy preparations!
Larisa Shuftaykina