Useful Tips

Shrimp sauce


A good dressing can make a good salad even better! Spicy, sweet, creamy and mustard - this is only the tip of the iceberg in the world of gas stations. Each of them will make the already familiar salad sparkle with new flavors. 15 breathtakingly delicious dressing recipes for your favorite salads - we will reveal all the secrets and ingredients!

Greek salad dressing

Let's start with the classics, this dressing is perfect for Greek salad, for different types of pasta, vegetable salads, fish or meat, and it will also become a wonderful marinade due to the light tart aroma of olive oil.

To prepare it, you need (in the end, a glass of refueling comes out):

  • 2 cloves of garlic, chop,
  • 2 tablespoons Dijon mustard,
  • 1/2 cup olive oil,
  • 2 tbsp lemon juice
  • 1/2 tsp Sahara,
  • 5 tbsp wine vinegar
  • salt, basil leaves and oregano (1/2 tsp) as desired.

Mix all the ingredients in a container convenient for you, you can use a jar with a lid, close the lid and shake.

If you want the sauce to be with froth, then for a start, all the ingredients, except the butter, beat the blenders for literally 10 seconds, and then the oil is slowly poured.

Useful tips! You can store such a dressing in the refrigerator for up to 2 weeks. Wine vinegar and oil will be separated, just mix the sauce again. If the oil hardens, remove the dressing from the refrigerator before serving food.

Ingredients (1 serving)

  • Olive oil up to 100 ml
  • 2 pcs egg
  • Table mustard 0.5 tsp
  • Garlic 1-2 cloves
  • Large shrimp 10-12 pcs
  • Lemon, salt, ground black pepper, green basil to taste
  1. Shrimp sauce is prepared very simply and quickly. You can use a mixer, but it’s much more convenient with a whisk for whipping. Products must be very fresh, as shrimps with sauce are not heat treated. In addition, the products must be chilled, so aioli sauce mixes better.

    Thaw large shrimp

    Beat yolks with mustard, add garlic and spices

    Add olive oil to the sauce in small portions

    Add lemon juice to the sauce

    Serve thawed shrimp and sauce with a glass of beer

    Shrimp sauce made from olive oil, eggs and garlic

    Shrimp sauce made from olive oil, eggs and garlic for a good time


    Melt the butter in a pan. Pass the garlic through a press or chop finely with a knife. Stir fry for about a minute.

    Add cream and bring them to a boil, stirring constantly. Season with salt and pepper. Cook the sauce on low heat for about 10 minutes, until it thickens.

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    2. Sour cream and garlic sauce

    The sauce perfectly complements meat, fish and vegetable dishes. It can also be used as a salad dressing.


    • 3-4 cloves of garlic,
    • 1 bunch of dill
    • 200 g fat sour cream,
    • salt to taste
    • ground black pepper to taste.


    Pass the garlic through a press. Finely chop the dill. Add garlic, herbs, salt, pepper to sour cream and mix well.

    Cooking features

    The process of preparing alioli sauce is not complicated, but it has several subtleties, without the knowledge of which the expected result can not be obtained.

    • According to traditional cooking technology, garlic is ground in a mortar, adding oil to it literally drop by drop, until the composition becomes sufficiently liquid and homogeneous. After that, the oil is introduced in slightly larger portions, whipping the sauce with a mixer or whisk. If you can chop the garlic not only in a mortar, but also with a blender, as well as with a special press, then you still need to interfere with the oil gradually, otherwise the sauce will not be thick enough and homogeneous.
    • It is better to prepare the sauce from room temperature products, especially if the yolks are part of it. In the form of heat they beat better than in chilled form. Therefore, planning to prepare alioli sauce, eggs and other products should be removed from the refrigerator in advance.
    • If you use raw eggs to make the sauce, you must first wash them well. They must be fresh and of high quality. If you are not sure that the chickens that carried them were healthy, it is better to replace the quail eggs.
    • Olive oil in the recipe for the sauce can be replaced with a mixture of sunflower. To their taste, liquid seasonings prepared on their basis hardly differ.
    • Alioli is not recommended to be made in large quantities, since it is tasty only in fresh form and quickly deteriorates, especially if it contains eggs.

    Usually alioli served with fish and seafood. The Catalans also serve it to paella. It is believed that this sauce is also a good addition to poultry and vegetables.

    A simple recipe for alioli sauce

    • garlic - 3 cloves,
    • olive oil - 100-120 ml,
    • salt is a large pinch.

    • Crush the garlic cloves with the flat side of the knife, chop finely, fold into a mortar.
    • Add salt to the garlic, mash it with a pestle.
    • Add a few drops of oil, mash the garlic with it.
    • Continue to grind the garlic, adding a little oil, until the sauce is sufficiently thin and completely homogeneous.
    • Transfer the mixture to a bowl. Beating it with a whisk, add the remaining oil on a spoon.

    It remains to pour the seasoning into the gravy boat and serve. This version of alioli is considered basic.

    Spanish mayonnaise

    • olive oil - 150 ml,
    • garlic - 5 cloves,
    • yolk of raw chicken egg - 1 pc.,
    • lemon juice - 20 ml
    • salt - 3 g
    • table mustard (optional) - 3 ml.

    • Finely chop the garlic, rub in a mortar with salt.
    • Transfer to a small bowl for whipping.
    • Wash the egg. Break it by separating the protein from the yolk. Put the yolk to the garlic.
    • Pour lemon juice over the egg yolk and garlic. Beat them with a whisk until a homogeneous composition is formed.
    • Continuing to beat the products, pour olive oil into them in a thin stream. If you are afraid that the sauce will not turn out homogeneous enough, you can whip the products with a mixer.
    • At the last stage, add mustard and whip the sauce again.

    This version of alioli sauce is often called Spanish mayonnaise. It actually looks like it in taste, in appearance, and in cooking technology, but contains a lot of garlic.

    Alioli with basil and bread crumbs

    • garlic - 5 cloves,
    • olive oil - 0.25 l,
    • wheat bread without crust - 50 g,
    • basil leaves - 10 g,
    • milk - 100 ml
    • egg yolk - 1 pc.,
    • wine vinegar (6 percent) - 20 ml,
    • salt to taste.

    • Break the bread crumb, put it in the cup, pour milk and wait until the bread is softened. Wring it out.
    • Wash, blot the basil leaves.
    • Finely chop the garlic, grind it in a mortar and salt until gruel.
    • Wash the egg. After breaking it, separate the yolk from the protein.
    • In a blender bowl, put bread crumb, garlic gruel, basil leaves and egg yolk.
    • Turn the unit on at low speed, grind and at the same time mix the contents of its bowl until smooth.
    • Add a tablespoon of oil. Beat products for 5-10 seconds. In a spoon, enter the remaining oil, each time whipping the sauce for 5-10 seconds.
    • Add vinegar. Whip the sauce again.

    The given version of the sauce can be found in Malta. Also here, tomatoes are often added to it.

    Alioli Catalan

    • garlic - 1 head,
    • olive oil - 120 ml,
    • pear - 150-180 g
    • sugar - 5 g
    • apple or grape vinegar (6 percent) - 40 ml,
    • salt to taste
    • water - 0.25 l.

    • Mix water with sugar.
    • Wash the pear, peel, remove areas with seeds. Cut the pear pulp into medium-sized cubes.
    • Bring the sweetened water to a boil, put the pear slices in it and cook them for 5 minutes. Throw it in a colander.
    • Remove the top layer of husk from the garlic head. Wrap it in foil. Put in an oven preheated to 180 degrees for 20-25 minutes.
    • Wait a while until the foil cools down. Expand the garlic head. Remove the baked garlic pulp.
    • Put the pear and garlic in a blender bowl, chop them until mashed.
    • Add oil and vinegar, whisk the products together.

    The sauce will have a denser consistency, if you add a little oil to pears and garlic, and you add vinegar last.

    Walnut and garlic alioli

    • walnut kernels - 50 g,
    • garlic - 3 cloves,
    • lemon juice - 20 ml
    • fresh dill - 20 g,
    • olive oil - 40 ml,
    • salt is a pinch.

    • Grind the garlic, grind in a mortar with salt.
    • Crush the nuts with a knife, add to the garlic, crush them together.
    • Pour in lemon juice, grind food with it.
    • Continuing to grind garlic and nuts in a mortar, gradually introduce oil.
    • Add finely chopped dill to the finished sauce, mix seasoning well.

    In Georgia, a similar sauce is often used for dressing salads and other dishes.

    Alioli Mediterranean Sauce is a mixture of garlic and olive oil. Most often, it also includes raw eggs or egg yolks, lemon juice or vinegar, vegetables or fruits, nuts. All this allows you to get options for liquid seasoning with very different tastes and pick them up for almost any dish.

    Balsamic vinegar honey dressing

    This dressing is great for vegetable salads with lots of greens. Honey balances the acidity of vinegar and lemon juice and gives salads a special flavor.

    For her you need to take:

    • 2 tbsp balsamic vinegar
    • 1 tbsp honey
    • 1/2 tbsp. l lemon juice
    • 1 tbsp Dijon mustard
    • 1/4 cup olive oil
    • salt and ground pepper as you wish.

    In a small bowl, beat together vinegar, honey, lemon juice, mustard and olive oil. Season with salt and pepper.

    Citrus salad dressing

    This sauce will create fresh sourness from three types of citruses: lemon peel, orange and grapefruit. Low-calorie dressing is suitable for salads with various greens and lettuce, as well as for salads with shrimp. You will need:

    • 1/4 tsp grated zest of grapefruit,
    • 1/4 cup grapefruit juice
    • 1/2 tsp grated orange peel,
    • 1/4 cup orange juice
    • 1/2 tsp grated lemon peel,
    • 2 tbsp. tablespoons of wine vinegar,
    • 2 tbsp. tablespoons of lemon juice
    • 2 tbsp olive oil,
    • salt pepper.

    Whip all the ingredients together in a bowl. The sauce can be used immediately for salad dressing, and the leftovers can be stored in the refrigerator for up to 3 days.

    Refueling a Thousand Islands

    For the recipe you will need:

    • 1/2 cup sour cream (for a less oily version, you can replace sour cream with non-fat natural yogurt),
    • 1 cup kefir,
    • 1/4 cup mayonnaise,
    • 1/3 cup ketchup
    • 1 egg
    • 2-3 canned gherkins,
    • 1 tsp chopped white onion, finely chopped,
    • salt, pepper to taste

    1. Hard-boiled egg and finely chop. Gherkins also need to be finely chopped.

    2. Mix all ingredients in a bowl, season with pepper and salt. You can add finely chopped parsley.

    You can store the sauce in the refrigerator for up to 5 days.

    Mustard Honey Salad Dressing

    This is a great versatile salad dressing. Pleasant mustard spicy is great for bitter greens, such as arugula, chicory, radicchio or iceberg lettuce. Try one of the spring salads. It can also be used as a marinade for meat or fish.

    For honey mustard dressing you need to take:

    • 1 clove of garlic
    • 2 tbsp liquid honey
    • 2 tbsp. l olive oil,
    • 1 tbsp white wine vinegar
    • 1 tbsp mustard (can be Dijon or grained),
    • salt and pepper to your taste.

    Chop the garlic. Mix it with vinegar, mustard, honey and oil, at the end do not forget to add salt and pepper.

    Garlic sauce for fresh salads

    For garlic dressing you need to prepare:

    • 1 cup kefir,
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise,
    • 1 small head of garlic
    • salt and pepper to your taste.

    Squeeze the garlic through a garlic press or chop finely. Mix in a bowl with other ingredients until smooth.

    French salad dressing

    For the recipe for this dressing you will need:

    • 1/2 small onion,
    • 3 cloves of garlic,
    • 1/2 cup olive oil,
    • 2 tbsp Sahara,
    • 2 tbsp ketchup
    • 2 tsp worcestershire sauce
    • 1 tsp Dijon mustard
    • salt, pepper to your taste

    Preparation: onions and garlic need to be chopped well, you can use a blender. Chopped onion and garlic with the rest of the ingredients until smooth. Before serving, cool the sauce in the refrigerator.

    The sauce will be a decoration for sheet salads with chicken.

    Homemade Lemon Dressing with Olive Oil

    This dressing is a classic sauce for Italian bruschetta. But its taste is so fragrant and pleasant that it is used with pleasure for dressing salads or as a marinade for chicken. If you suddenly decide to use it as a marinade, then it is better to put the chicken in it for the night.

    This olive dressing is often used in Greek salad; it goes well with tomatoes, cucumbers, avocados, asparagus, arugula and spinach, Feta cheese, Parmesan, goat cheese. Of all the above ingredients, you can cook delicious fresh salads.

    To prepare refueling you need:

    • 1/2 cup olive oil,
    • juice of one lemon
    • 2 cloves of garlic (squeeze in a crush for garlic),
    • a pinch of sweet paprika
    • 1 tbsp dried thyme
    • 1 tsp Sahara,
    • 1 tomato.

    Put all the ingredients in a blender, it is better to cut the tomato beforehand, and beat well.

    Creamy Honey Mustard Dressing

    This salad topping is a variation on the theme of honey mustard dressing described above, but with the addition of yogurt. For her you will need:

    • 100 ml natural yogurt
    • 2 tbsp mustard,
    • 3 tbsp liquid honey
    • 1 tsp lemon juice
    • dried garlic -1/2 tsp,
    • salt, pepper to your taste.

    Mix all the ingredients well and the dressing is ready! This sauce will be a great addition to chicken salads or chicken nuggets.

    Simple Yogurt Salad Dressing

    This recipe will decorate any fresh salad of greens and lettuce leaves. You need:

    • 100 ml natural yogurt
    • 1/2 tsp lemon juice
    • 1-2 cloves of garlic (chop)
    • salt and pepper as you wish

    In a bowl, mix yogurt, lemon juice and garlic, beat well. Add salt and pepper, you can add a little favorite greens, thyme, cilantro or oregano.

    Ranch Cucumber Sauce

    One of the most popular sauces in the States, it’s easy to prepare, and the taste is amazing. Cooking:

    • 1/2 cup low-fat sour cream,
    • 1/4 cup mayonnaise,
    • 1 small cucumber
    • 3 tbsp finely chopped fresh parsley,
    • 1 clove of garlic
    • 2-3 arrows of green onions,
    • salt, ground pepper to taste,

    Peel the cucumber, peel the middle of the seeds. Cut the cucumber into the thickener for the blender, put the rest of the ingredients in it. Beat everything well until smooth. Condemn the sauce in the refrigerator. It can be stored for up to 3 days in the refrigerator.

    This sauce is suitable for a simple salad of tomatoes, cucumbers and lettuce leaves.

    Classic Italian dressing

    The classic dressing recipe will give your salads a touch of sourness. For her you need:

    • 3 tbsp olive oil,
    • 2 tbsp white wine vinegar
    • 1-2 cloves of garlic (chop)
    • Italian seasonings (oregano, basil, rosemary),
    • fresh ground pepper to your taste.

    All components are well mixed and done!

    Creamy Italian dressing

    • 3/4 cup mayonnaise (if you make homemade mayonnaise, honor and praise be)
    • 1 tbsp olive oil,
    • 2-3 tbsp wine vinegar
    • 1 tbsp lemon juice
    • 1/4 grated Parmesan cheese,
    • 1 tbsp Sahara,
    • 2 cloves of garlic,
    • 1/2 tsp Italian seasoning (a mixture of oregano, basil, etc.),
    • salt to taste

    Mix all the ingredients with a blender. Before serving, cool the sauce. It is suitable not only for salads, but for meat dishes.

    Strawberry Salad Dressing

    Ideal salad dressing of salad mix, feta cheese, cashew and slices of fried breast.

    • 1/2 cup white wine vinegar
    • 3 tbsp olive oil,
    • 1/4 cup frozen or fresh strawberries,
    • 2 tsp liquid honey

    Mix everything in a blender until smooth.

    Olive oil and fresh basil dressing

    It is especially suitable for various Italian salads with fresh maracella, tomatoes and pasta.
    What do you need:

    • 4 tbsp olive oil,
    • 2 tbsp white wine vinegar
    • a handful of fresh basil leaves (it is very important to take fresh leaves)
    • 1 clove of garlic.

    Grind the garlic and basil in a blender, then add the remaining ingredients and mix again. Add salt and pepper to your liking.