A person, getting used to heavy sauces and dressings for various dishes prepared on the basis of animal proteins and fats, may simply get confused on days when the use of lean dishes is prescribed for Orthodox believers. Meanwhile, there is a huge variety of lean sauces and dressings.
First of all, of course, one should remember In addition to the well-known sunflower and olive oil, on sale you can find flaxseed, nut, peanut, corn, camelina, sesame, hemp oil, pine nut oil, pumpkin seeds, milk thistle. All vegetable oils differ in their nutritional value and taste. By adding this or that oil to your sauce, you can get completely different shades of taste and aroma.
Deserve special attention. You can add sesame seeds, cashews, peanuts, sunflower seeds, almonds, walnuts, etc. to the sauce for a unique nutty-creamy flavor. Before using for making the sauce, pour the seeds and nuts with cold water and soak for several hours, then drain the water, replace it with fresh and puree the fruits with a blender. The resulting thick paste can be used both as an independent sauce and as part of more complex sauces and dressings. You just need to add salt and spices to taste.
How to make lean mayonnaise? Mayonnaise in our country still occupies a leading position as a sauce for salad dressing. As a rule, people use mayonnaise of industrial production and sometimes with an incredible and scary composition. Meanwhile, you can easily prepare light and healthy sauces at home, similar to mayonnaise, which will act as a worthy replacement for the usual heavy and harmful sauce saturated with starch, emulsifiers, preservatives, etc.
Take 1.5 cups of boiled white beans, place in a blender bowl or rub through a sieve, then add 100 ml of cold water and vegetable oil, 0.5 tbsp. lemon juice, salt to taste, sweeten and add black pepper. Beat everything thoroughly until a thick, homogeneous sauce is obtained.
Rub 50 grams of broccoli along with a few sprigs of parsley, celery or cilantro. Gradually pour in 50 ml of vegetable oil and water, add 1 tsp. honey, salt and spices to taste.
Grind 3 tablespoons in a coffee grinder. peeled sunflower seeds, transfer to a cup, add 1 tbsp. lemon juice, 5 tablespoons vegetable oil, gradually, rubbing the sauce with a spoon, pour in 50 ml of water. Season to taste using black Himalayan salt to give the sauce an egg-like flavor.
Dry 200 grams of white sesame seeds in a frying pan, pour into a blender bowl and grind to a tight paste. Gradually add vegetable oil, continuing to grind the seeds with a blender, until a mushy mass is obtained. In total, you will need about 6 tablespoons of oil. Tahini is added to salads, cereals, desserts, and this paste can also be found in many dishes of Arab cuisine.
For example, Boil 3 small beets or bake in a peel, rub together with 1 clove of garlic in mashed potatoes, add 1 tbsp. lemon juice, 2 tablespoons tahini, salt and season with ground cumin to taste.
Or.
It is prepared in the same way, but instead of beets, take 1, 5 cups of boiled chickpeas.
Chutney, as experts say, should be so spicy that it was impossible to eat it and at the same time so sweet that it was impossible to stop. Chutney is prepared from fruit puree with the addition of hot spices and sugar. Chutney is boiled like jam, covered and kept in a dark place for about 1 week to ripen the sauce, mix the flavors and reveal the aroma.
In 1 tbsp. stew vegetable oil until soft 150 grams of mushrooms cut into slices and 1 onion, cut into half rings. Add 4-5 tbsp. coconut cream, 1 - 2 tablespoons vegetable milk, salt and spices to taste. Remove from heat as soon as the sauce boils.
There are many recipes for raw food sauces that are suitable for use on Orthodox fasting days.
Sesame seed and water, taken in equal quantities, are ground with a blender. Sour cream will be ready in 1-2 minutes.
Grind 150 grams of red sweet pepper, 1 cup of peeled walnuts, 2 cloves of garlic, gradually adding 2 tbsp. vegetable oil and water, but not more than 50 ml, salt to taste. If sauce is usually served with a salad, then on the contrary, vegetables cut into pieces are served with a dip.
So it's obvious that making lean sauces and salad dressings isn't difficult at all. Sometimes it is enough to replace products of animal origin with their vegetable equivalent, and sometimes you can show your imagination, creating new interesting combinations of tastes.
