How to make salad dressing: 2 recipes with mint and ginger

In addition to its unconditional culinary qualities, ginger also has many beneficial properties. It is used to lose weight, strengthen the immune system and increase the vitality of the body. The astringency and piquancy of ginger root gives dishes interesting flavor tones, increasing their attractiveness and appetizing.
An important feature of ginger is that it goes well with meat and fish, vegetables and poultry, and side dishes of rice and potatoes. With such qualities, it is obvious that sauce with ginger will be in demand in every family.

We have selected for you several of the most popular recipes with different compositions, in each of which the ginger sauce plays with different colors.

Nuances of preparation

Despite the fact that the ginger sauce itself is very simple to prepare, some details of product selection and preparation are important to consider. If you decide to make ginger sauce for the first time, consider the following nuances:

• Use fresh root. When dry, the seasoning loses some flavor notes and has a weak aroma.
• When choosing a root, pay attention to its appearance. Do not pick up product if it has green or blue stains on it. A slightly wilted root will also not be suitable for sauce.
• It is not advisable to experiment with the proportion of products in the recipe. As a rule, they are already precisely calculated to obtain a certain flavor combination. It is especially important to accurately measure the ginger itself: if there is too much of it, the astringency of the dish will increase so much that it will be impossible to eat. If there is a shortage of the main ingredient, the expression of taste will disappear.
• There are two ways to serve ginger sauce: pour over the dish before serving, or pour the gravy into a gravy boat.

These are general rules that are followed for any technology for preparing gravy.

How to diversify and what to serve the sauce with

Many people like the sweetish-spicy honey-ginger sauce for fish or meat. To prepare it, you need to remove the onions and add 2 tablespoons of natural honey to the seasoning in its place. The honey-fruit aroma and taste of the resulting sauce will go well with seafood and chicken tempura. Or just boiled shrimp and baked chicken wings.

What else can you add to the seasoning to vary the taste? A spice such as mustard or garlic is perfect. If vinegar seems too aggressive, this spice can also be successfully replaced with lemon or lime juice. And if, instead of onions, you chop pieces of fresh pineapple in a blender along with ginger, you will get a real fat burner! The taste of meat or fish with this additive cannot be expressed in words – you just have to try it.

Some people cannot live without adding mayonnaise to their dish. Ginger and this seasoning are not the best combination. But if you can’t eat without mayonnaise, it’s better to prepare it yourself and add just a little to the ginger sauce - no more than one spoon. sauce at all.

Don't know what else honey-onion-ginger sauce will go with?

Ginger is a spice that goes harmoniously with meat, vegetables, fruits and is included in the ingredients for confectionery products. The good thing about the root is that, in combination with certain foods, it enhances or weakens their taste and aromas. It is especially good for preparing sauces, giving them piquancy, a subtle aroma and an unforgettable aftertaste.

Classic recipe

We'll start with the classic version of the sauce. In this form, ginger sauce can be used as a dressing, for pre-marination, and as a gravy for hot stewed and baked dishes.

Compound:

• ginger (grated root) – 3 teaspoons;
• lemon juice – 30 ml or 1 tablespoon;
• honey – 1 tablespoon;
• olive oil – 50-60 ml;
• soy sauce – 60 ml.

Cooking:

1. We have already talked about the ease of making gravy. So, we start by simply mixing oil, lemon juice and soy sauce.
2. Add grated root and honey to them, stir everything again, and get ginger sauce.

Universal recipe

Sweet and sour sauce is considered a universal option for seasoning most vegetable and meat dishes. According to one recipe presented below, you can prepare 3 dressings of different consistency.

This dressing has a beautiful golden color and can be served uncrushed.

Step-by-step cooking instructions.

1. Dice 2 onions, half a head of garlic, 30 grams of ginger root.
2. Place in a frying pan with olive oil, fry for 2-3 minutes;
3. Pour 2 tbsp into a separate deep container. l. soy sauce and dry white wine, half a glass of any fruit juice, 1 tbsp. l. apple cider vinegar, 3 tbsp. l. ketchup, 2 tbsp. l. sugar, stir to dissolve and combine the ingredients.
4. Pour into a frying pan with vegetables and let it boil.
5. Separately connect 1 tbsp. l. starch with a small amount of water, mix thoroughly to get rid of lumps;
6. Add starch to the frying pan and cook the mixture over low heat until the desired consistency.
7. Remove from heat and allow to cool.

You can prepare a thick sauce from the resulting mixture if you put the entire contents of the frying pan into a blender and grind it. To get a less thick dressing, you can pour the mixture into a sieve to separate the sauce from the vegetable pieces, or you can serve it unchanged. All based on personal preference.

Ginger sauce is a great option for holidays and weekdays. It will diversify the menu, enrich the taste of any dishes, make the presentation more interesting, increase the usefulness of the food consumed and improve digestion. The main thing is that it is easy to prepare at home without professional skills and equipment.

Hello everyone!

And happy April 1st, friends!

Finally, spring is coming into its full rights, which makes me very, very happy. I want to spend more time outside, recharge with the energy of the sun.

And of course, there is more greenery!!! REAL, spring!!!☺

I don’t mean that “supermarket salad”, but dandelion leaves, nettle leaves, wild garlic, wild onions... After all, all this contains the maximum complex of useful substances in the spring!!!

Recipe for meat dishes

The set of products in ginger gravy for meat includes fruits (peach, mango, pineapple). With them they acquire a special taste elegance.

Ingredients:

• grated ginger – 2 teaspoons;
• peach, mango or pineapple – 150 grams;
• Dijon mustard – 1 teaspoon;
• sugar – 3 tablespoons;
• salt to taste;
• olive oil – 50 ml;
• a little white allspice;
• parsley (greens) - several sprigs.

Cooking steps:

1. So, we have grated ginger root. All products are at hand. Remove the skin from the peach and cut it into small pieces.
2. Now we need a saucepan. Pour 2-3 tablespoons of water into it, put peach pieces and cover them with sugar. Let's start heating. We need the sugar to completely dissolve and the contents of the pan to begin to boil.
3. At the moment of boiling, pour ginger into the saucepan, reduce heat, cook for 10 minutes.
4. Remove the hot stock from the stove, take a large spoon and transfer all the ingredients from the pan into the blender bowl. We also send all other products there. Grind until smooth. Now the ginger sauce is completely ready to serve.

Recipe for Sesame-Ginger Dressing. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Sesame-Ginger Dressing.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	539.7 kcal	1684 kcal	32%	5.9%	312 g
Squirrels	0.3 g	76 g	0.4%	0.1%	25333 g
Fats	57.2 g	56 g	102.1%	18.9%	98 g
Carbohydrates	6.5 g	219 g	3%	0.6%	3369 g
Alimentary fiber	0.3 g	20 g	1.5%	0.3%	6667 g
Water	35.5 g	2273 g	1.6%	0.3%	6403 g
Ash	0.161 g	~
Vitamins
beta Cryptoxanthin	1.143 mcg	~
Lutein + Zeaxanthin	4.286 mcg	~
Vitamin B1, thiamine	0.01 mg	1.5 mg	0.7%	0.1%	15000 g
Vitamin B2, riboflavin	0.008 mg	1.8 mg	0.4%	0.1%	22500 g
Vitamin B4, choline	4.96 mg	500 mg	1%	0.2%	10081 g
Vitamin B5, pantothenic	0.064 mg	5 mg	1.3%	0.2%	7813 g
Vitamin B6, pyridoxine	0.033 mg	2 mg	1.7%	0.3%	6061 g
Vitamin B9, folates	7 mcg	400 mcg	1.8%	0.3%	5714 g
Vitamin C, ascorbic acid	11.63 mg	90 mg	12.9%	2.4%	774 g
Vitamin E, alpha tocopherol, TE	5.844 mg	15 mg	39%	7.2%	257 g
Vitamin K, phylloquinone	21.1 mcg	120 mcg	17.6%	3.3%	569 g
Vitamin RR, NE	0.1149 mg	20 mg	0.6%	0.1%	17406 g
Betaine	0.003 mg	~
Macronutrients
Potassium, K	80.94 mg	2500 mg	3.2%	0.6%	3089 g
Calcium, Ca	6.2 mg	1000 mg	0.6%	0.1%	16129 g
Magnesium, Mg	6.89 mg	400 mg	1.7%	0.3%	5806 g
Sodium, Na	3.14 mg	1300 mg	0.2%	41401 g
Sera, S	3.11 mg	1000 mg	0.3%	0.1%	32154 g
Phosphorus, Ph	6.9 mg	800 mg	0.9%	0.2%	11594 g
Microelements
Iron, Fe	0.226 mg	18 mg	1.3%	0.2%	7965 g
Manganese, Mn	0.0314 mg	2 mg	1.6%	0.3%	6369 g
Copper, Cu	31.74 mcg	1000 mcg	3.2%	0.6%	3151 g
Selenium, Se	0.143 mcg	55 mcg	0.3%	0.1%	38462 g
Zinc, Zn	0.054 mg	12 mg	0.5%	0.1%	22222 g
Digestible carbohydrates
Mono- and disaccharides (sugars)	3.7 g	max 100 g
Glucose (dextrose)	0.321 g	~
Sucrose	2.825 g	~
Fructose	0.346 g	~
Essential amino acids
Arginine*	0.005 g	~
Valin	0.008 g	~
Histidine*	0.003 g	~
Isoleucine	0.006 g	~
Leucine	0.008 g	~
Lysine	0.007 g	~
Methionine	0.001 g	~
Threonine	0.004 g	~
Tryptophan	0.001 g	~
Phenylalanine	0.005 g	~
Nonessential amino acids
Alanin	0.004 g	~
Aspartic acid	0.024 g	~
Glycine	0.005 g	~
Glutamic acid	0.019 g	~
Proline	0.005 g	~
Serin	0.005 g	~
Tyrosine	0.002 g	~
Cysteine	0.001 g	~
Sterols (sterols)
Phytosterols	1.714 mg	~
beta sitosterol	142.857 mg	~
Saturated fatty acids
Saturated fatty acids	8.6 g	max 18.7 g
8:0 Caprylic	0.001 g	~
10:0 Kaprinovaya	0.006 g	~
12:0 Lauric	0.005 g	~
14:0 Miristinovaya	0.003 g	~
16:0 Palmitinaya	6.246 g	~
18:0 Stearic	2.117 g	~
20:0 Arakhinovaya	0.329 g	~
Monounsaturated fatty acids	30.619 g	min 16.8 g	182.3%	33.8%
14:1 Myristoleic	0.001 g	~
16:1 Palmitoleic	0.502 g	~
18:1 Oleic (omega-9)	29.958 g	~
18:1 cis	0.001 g	~
20:1 Gadoleic (omega-9)	0.144 g	~
Polyunsaturated fatty acids	15.938 g	from 11.2 to 20.6 g	100%	18.5%
18:2 Linolevaya	14.96 g	~
18:2 Omega-6, cis, cis	0.003 g	~
18:3 Linolenic	0.006 g	~
18:3 Omega-3, alpha-linolenic	0.003 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	2.1%
Omega-6 fatty acids	15 g	from 4.7 to 16.8 g	100%	18.5%

The energy value of Sesame-Ginger dressing is 539.7 kcal.

• Serving = 10 g (54 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Garlic-ginger version

This is another recipe that goes well with meat dishes, especially with fatty meats.

Ingredients for gravy:

• grated ginger – 2 teaspoons;
• turnip onion - 1 small head;
• garlic – 6 cloves;
• soy sauce – 2 tablespoons;
• olive oil – 2 tablespoons;
• a pinch of ground black pepper.

Preparation:

1. Remove the skin from the garlic cloves. Place all ingredients into a blender bowl. Add oil. Stir until the sauce has a homogeneous structure.
2. If you are not satisfied with the thickness of the gravy, add oil and stir again.

Experienced chefs recommend serving this sauce with stewed pork or steaks.

Salad recipe with ginger, cabbage and carrots

This dish is prepared quite simply. You don't need any special skills to prepare it. To make this salad as tasty as possible, you only need to follow a simple recipe.

The following products will be required:

• 250 grams of regular cabbage.
• 100 grams of carrots.
• 30 grams of vegetable oil.
• One and a half teaspoons of 9% table vinegar.
• About 50-100 grams of ginger root (that’s how much one root weighs on average).
• Ground black pepper (ideally freshly ground).
• A few pinches of sugar.
• Dried red pepper.
• Salt and other spices - you can add to your taste.

Recipe for salad with ginger root, carrots and cabbage:

• First, rinse all the vegetables and ginger.
• Peel the carrots and cut them into thin strips.
• After this, cut the cabbage into small squares.
• The pepper will also need to be cut into squares, but small ones so that it does not bake while eating.
• After this, open the cabbage and carrots halfway. Now pour them from the container into a colander and rinse with cold running water. Wring out and rinse again.
• Now pour these ingredients into the container in which you will prepare the dish, add spices, mix thoroughly. Add vinegar and stir again.
• Next, in a small frying pan, you will need to heat the vegetable oil well, add red pepper and ginger root to it. Then start mixing all the ingredients (about 20 seconds). Remove the frying pan from the heat.
• The final step in preparing a salad with ginger, cabbage and carrots is to add oil and spices to the products that we boiled. Mix the dish thoroughly, let it cool and soak for about 10-20 minutes.

You can serve it to the table!

Recipe for dressing fish

Fish has a specific taste and aroma, and in order for the gravy, especially with such a self-sufficient spice as ginger, to ideally suit it, special ingredients are needed. Ginger sauce for fish dishes includes classic products that improve their taste.

So what you need to take:

• grated ginger – 2 teaspoons;
• garlic – 2 cloves;
• 50 ml white wine;
• lemon juice – 1 tablespoon;
• soy sauce – 1 tablespoon;
• olive oil – 40 ml;
• dill – 2-3 sprigs;
• salt and black pepper to taste.

Let's prepare it like this:

1. Peel the garlic, crush it, finely chop the dill.
2. In a deep bowl, mix wine, lemon juice, soy sauce and oil.
3. Add garlic, ginger, herbs and spices to the wine mixture. After adding salt and pepper, mix thoroughly by hand or in a blender.

In this form, ginger sauce is suitable not only for fish (stewed or baked), but also for seafood dishes.

Delicious and healthy fresh ginger sauce for herb and vegetable salads

I love ginger and I always have it at home.

I used to drink tea with it, but for about three months now I’ve been making a delicious salad sauce from it.

We can talk about it endlessly, but I’ll just say a few words about its effect on our digestion.

Ginger is a powerful remedy for any gastrointestinal disorders; it improves intestinal function, relieves spasms, and has a carminative effect. Using ginger, you will forget what intestinal problems are☺

The main active component of ginger (gingerol), which also determines the taste of this plant, prevents the development of colon and rectal cancer, destroys malignant cells and leads to a reduction in pancreatic cancer tumors.

And of course, another plus is that ginger increases metabolism and helps you lose weight and burn excess fat deposits.

That's why I love cooking and eating my ginger sauce so much☺

Ginger salad dressing - recipe

So, here's the recipe!

Ingredients:

• ½ cup
• 1 tablespoon grated fresh ginger
• pinch of freshly ground black pepper and salt
• ½ cup rice vinegar or regular white vinegar
• 1 tbsp. l honey

But now I don’t use rice vinegar and honey, but replace these components with ready-made balsamic vinegar and honey.

This makes it tastier and healthier, because balsamic vinegar also has a lot of healing properties. I will definitely write about this in the next post.

Preparation:

It's simple here, friends! Take a jar with a lid and mix all the ingredients, shake vigorously!!! The sauce is ready.

Peculiarities:

• You need to grate the root directly with the peel, there are a lot of useful substances under it, so the ginger needs to be rinsed very thoroughly and wiped dry.
• The sauce should be stored in the refrigerator for one week, this amount is enough for me for a week.
• It is enough to add 1 tbsp to the salad bowl.
• Do not forget about contraindications; not everyone can use ginger!!!

You can serve with any fresh herbs, vegetable salads; it goes very well with tomatoes, cucumbers, and bell peppers.

Try cooking!

Alena Yasneva was with you, bye everyone!

Ginger is rightfully classified as a “hot” spice because it has a warming effect on the human body. Sauces made from ginger go well with fish, meat dishes, rice, and stewed vegetables. Let's look at some interesting ginger sauce recipes.

Honey ginger sauce

Ingredients:

• honey – 1 teaspoon;
• ginger root – 50 g;
• vinegar, olive oil - to taste.

Preparation

To prepare ginger sauce, take ginger root, peel and grind in a blender. Add honey, olive oil and a little vinegar to this paste. That's it, the meat sauce is ready!

Ginger soy sauce

Ingredients:

• ginger root – 20 g;
• onion – 1 pc.;
• vegetable oil – 3 tbsp. spoons;
• apple cider vinegar – 4 tbsp. spoons;
• soy sauce – 1.5 tbsp. spoons;
• water – 1 tbsp. spoon.

Preparation

Take fresh ginger root, peel it, grate it on a fine grater, or grind it using a blender. We also clean and grate the onions. Place the ginger and onion pulp into a bowl, add vegetable oil and beat everything thoroughly until smooth. Carefully add apple cider vinegar and mix everything again.

Pour the ginger sauce into a gravy boat and serve with those dishes whose unique and exquisite taste you want to highlight.

Ginger garlic sauce

Ingredients:

• ginger root – 50 g;
• garlic – 100 g.

Preparation

Peel the ginger and garlic in advance. Ginger is easy enough to peel, just like potatoes. Then cut the ginger into small pieces so as not to damage the blender during the cooking process. Then place the chopped root along with the garlic in a blender container and grind until smooth. You can also use a meat grinder, the only difference is that in a blender the sauce turns out more pasty and piquant. You can put the finished sauce into jars and store it in your refrigerator, using it as a source for your culinary masterpieces. This sauce can be stored for a very long time, so we recommend making it for future use.

Original ginger sauce

In Russian cuisine, the role of citrus fruits has long been wonderfully played by lingonberry and cranberry juices. An amazing ginger sauce is made if you add cranberries to it instead of lemon. This sauce will enhance the taste of salmon, poultry, and white fish dishes.

Products:

• fresh cranberries – 400 grams;
• grated ginger – 1 tablespoon;
• water – 2 tablespoons;
• vinegar - 2 tablespoons;
• sugar – 200 grams.

Preparation:

1. Wash the berries, dry them, pour them into a saucepan.
2. Add sugar and grated ginger to them. Add water. Cook until thickened.
3. Remove from heat and pour in vinegar. The gravy should now cool down and then it will be ready to serve.

Serve the sauce cold with hot chicken and fish, and use it on baked salmon.

Creamy sauce with ginger

Delicate creamy ginger sauce will be a wonderful addition to any meal. To prepare it you need to use the following ingredients:

• 40 g ginger root;
• 50 ml cream;
• 2 cloves of garlic;
• ground nutmeg, salt, pepper.

The gravy recipe is extremely simple:

1. Heat cream over low heat until simmering;
2. Remove the cream from the heat and let it cool slightly;
3. Add ginger to the sauce, heat the mixture for a few minutes;
4. Enter the remaining ingredients.

For dressing salads

How often do you change your salad dressings? As a rule, we use sour cream, mayonnaise or butter. Often we just don’t want to bother with complex gas stations, and in vain. Believe me, if you at least once offer your household a salad with ginger gravy, they will become its regular fans. Tart, tender, pleasantly refreshing and slightly spicy, it excites the taste buds and gives the main dish a special culinary charm.

What you need for it:

• natural yogurt without fruit additives – 200 ml;
• grated ginger root – 2 teaspoons;
• garlic – 1 clove;
• sweet variety of mustard - 1 tablespoon;
• fresh dill – 2-3 sprigs;
• salt to taste.

Preparation:

1. Peel a clove of garlic, wash the dill, chop everything. Crush the garlic into a paste.
2. Mix all our products, add salt, and let them stand in the refrigerator for 30 minutes.

We use it for salad with fresh vegetables, with meat and rice, with potatoes. Before adding to the salad bowl, try a small portion to determine the amount of dressing.

Spicy carrots (beets) for the winter

To prepare you will need:

• 1 kg of peeled carrots;
• ginger root 3–4 cm long;
• glass of water (200 ml);
• granulated sugar 200 g;
• 2 tbsp. l. salt without a slide;
• 200 ml white wine vinegar 6 percent;
• ground black, red, white pepper.

1. Cut the carrots into narrow circles.
2. Peel the ginger root and cut into strips.
3. Mix the chopped vegetables in a separate bowl and set aside for now.
4. Now you need to prepare the marinade. To do this, bring water, granulated sugar, salt and pepper to a boil in a separate pan until the salt and sugar are completely dissolved. After this, pour vinegar into the marinade. This is done as a last resort so that the vinegar does not lose its pungency and strength during the process of boiling the marinade.
5. Prepare two 0.5 liter glass jars. Wash them thoroughly and sterilize them.
6. Arrange the prepared vegetables evenly among the jars and marinate in the marinade, pouring the marinade into the jars with vegetables.
7. Cover the jars with gauze or cloth and leave to cool on the counter for several hours.
8. After cooling, close the prepared salad tightly with lids and store in a cool place.

You can taste the spicy carrots immediately after cooling, and they can be stored in the refrigerator or cellar for several months. For complete readiness, it is better to keep the jars in a cool place for two weeks and only then eat them.

If you happen to have beets at home instead of carrots, you can prepare spicy beets using the same recipe. You just need to boil it a little first so that the beets retain their slightly firm structure and do not turn into “beet porridge”.

Ginger with garlic

Since we have already touched on Russian cuisine, we will not ignore the oriental one. Moreover, the oriental sauce with ginger is so simple that even the most inexperienced housewife can prepare it.

What we need:

• fresh ginger root – 5-6 cm (about 100-150 grams grated);
• garlic – 1-2 heads, depending on their size (150 grams).

Cooking:

1. We clean everything. Grind until you get a homogeneous paste. You can pass it through a meat grinder, or chop it in a blender. All! The sauce is ready.

If we talk about proportions, it is advisable that ginger and garlic are taken in a ratio of 60:40. This is exactly the version of ginger sauce that you will be served in Thailand with rice or Thai chicken.

It must be said that oriental cooks adore ginger for its spicy pungency and magical aroma. In addition, they are convinced that thanks to the presence of ginger in their dishes, oriental women look young and beautiful, and men remain healthy and strong for a long time.

Ginger sauce

​Ingredients:​

Honey ginger sauce

​Chopped ginger - 1 tbsp. l.​

• ​10 g ginger root:​
• ​1/2 tsp. – salt;​
• ​A bunch of green onions​

​1 tbsp. l. – water.​

​6 tbsp. l. – olive oil

Ginger soy sauce

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• ​Ingredients:​
• ​Grate the lemon, orange and ginger root on a fine grater. Add raisins, marmalade, honey, lemon juice and mustard to them. Grind everything thoroughly into a homogeneous mass using a blender. Orange-ginger sauce is ready!​
• ​Cooking​
• ​ginger root – 20 g;​
• ​Red wine – 2 tbsp. l.​
• ​5 g orange zest;​

​Peel the seeds and skin of the tomatoes, cut them into pieces and add chopped ginger root to it. After which the mixture must be salted and covered with film. Place it in the refrigerator overnight. In the morning, strain the juice from the tomatoes into a saucepan. Add sugar to it and cook over medium heat, stirring for eight minutes until syrup forms.​

​ Garlic cloves – 4 pcs.​

​Mix all ingredients using a blender or food processor until you obtain a homogeneous mass. This dressing goes well with meat and chicken.​

Ginger garlic sauce

​2 tbsp. l. – apple cider vinegar

• ​4) To prepare the sauce, it is better to use an immersion blender so that you can make a small portion. Place onion, ginger in a glass, porcelain or enamel bowl, add sunflower oil and use a blender to bring everything to a smooth paste.​
• ​2 tsp. Dijon mustard (no Dijon, use regular) 1 tsp. ground ginger (or 2 cm fresh ginger root) 1 bunch of dill

​1 tsp lime or lemon juice half a large sour green apple 1/4 celery root a bunch of dill

​Peel the ginger and garlic in advance. Ginger is easy enough to peel, just like potatoes. Then cut the ginger into small pieces so as not to damage the blender during the cooking process. Then place the chopped root along with the garlic in a blender container and grind until smooth. You can also use a meat grinder, the only difference is that in a blender the sauce turns out more pasty and piquant. You can put the finished sauce into jars and store it in your refrigerator, using it as a source for your culinary masterpieces. This sauce can be stored for a very long time, so we recommend making it for future use.​

Orange-ginger sauce

​onion – 1 pc.;​

• ​Water – 2 tbsp. l.​
• ​5 g lemon zest;​
• ​Add lemon juice and tomatoes to it. Cook for 10 minutes until it becomes jam, then cool.​
• ​Soy sauce – 150 ml.​
• ​This dressing with its bright piquant taste and aroma is perfect for seafood or fish dishes. To prepare it you will need:​
• ​2 tbsp. l. – crushed coriander
• ​empty​
• ​Preparation:​

​Preparation:​

​Ingredients:​

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Cranberry-ginger dressing

Like citrus sauce, cranberry ginger sauce is also suitable for salad, fish and poultry. Based on it, you can prepare dressings not only with cranberries, but also with lingonberries. Their sweet and sour taste goes well with chicken, salmon, and white fish.

The cooking recipe is as follows:

• rinse and lightly dry 400 g of cranberries;
• chop 1 tbsp. l. root;
• add 200 g sugar;
• pour the ingredients 2 tbsp. l. water, put on fire and cook until thick;
• remove from heat, pour in 2 tbsp. l. vinegar, let cool.

The sauce keeps well in the refrigerator for up to 7-10 days. It has a beautiful color, thick consistency and bright aroma. In the recipe, vinegar is sometimes replaced with red wine.