A step-by-step recipe with a photo of making a lemon-balsamic dressing with ketchup and mustard for a salad. Application options, ingredient combinations and recipe video.
There are hundreds of different salad dressings in the culinary world, from classic to exotic. However, it is not enough to cook them correctly, it is also important to know what they are suitable for. Today I propose a recipe for an interesting sauce that is best suited for vegetable salads - lemon-balsamic dressing with ketchup and mustard for salad. It will emphasize and ennoble the taste of many vegetables in the best way. The dressing will add exquisite sourness and pleasant aroma to the salad. It is very well suited for salad leaves, cucumbers, cabbage, spinach, cabbage, wild garlic, other types of salads and herbs.
The mustard will add mild pungency to the dressing. However, depending on its type, mustard can add sweetness, tenderness, or spice to a dish. The same goes for ketchup, which can be tender and spicy. Therefore, the taste of the sauce depends on the selected type and proportions of these products. Lemon juice and balsamic vinegar add a touch of sourness to the dressing. Thanks to such a range of flavors, the sauce will perfectly complement any salad and will give a new taste to an old recipe. It is also worth noting that this dressing can be used as a marinade for meat and poultry. It will perfectly soften the fibers and make the meat tender, just melting in your mouth.
See also how to make soy lemon sauce with French mustard.
- Caloric content per 100 g - 429 kcal.
- Servings - 4-5 tbsp.
- Cooking time - 5 minutes
Ingredients:
- Vegetable oil - 2 tablespoons
- Lemon - 1 tsp lemon juice
- Table or balsamic vinegar - 0.5 tsp
- Soy sauce - 1 tablespoon
- Ketchup - 1 tsp
- Mustard - 0.5 tsp
Step-by-step preparation of lemon-balsamic dressing with ketchup and mustard for salad, recipe with photo:
1. Combine vegetable oil with balsamic or table vinegar and pour the food into a small deep bowl.
2. Add mustard to the food.
3. Stir the food slightly with a fork.
4. Add ketchup to the ingredients.
5. Use a fork to stir the food again until smooth.
6. Next, add soy sauce to the food.
7. Wash the lemon and pat dry with a towel. Cut the fruit in half and squeeze out 1 tsp. fresh juice.
8. Stir the lemon balsamic dressing with the ketchup and mustard salad well. You can use it immediately for salad dressing or store it in a glass jar under a lid in the refrigerator for up to 3 days.
See also the video recipe on how to make French salad dressing.
