Richtig gute Salatdressings selber machen - super einfach nach dem Baukastenprinzip

Today it's about dressings and if you want to know for the 32nd time how to make a Caesar's dressing, then you are wrong here, because I'm going to show you a few dressings that you probably don't know yet. Everything else doesn't make any sense, because there are already 8.2 million videos for the dressings you know. I am a connoisseur because it is about healthy nutrition on my channel. As a nutrition consultant, there is nothing else left to do, it is mostly about healthy nutrition. And because most people are afraid that healthy food doesn't taste good, it's about healthy food that just tastes sacredly good. And if you're wondering what kind of weird intro that is, subscribe to the channel because it's clear and now have fun with the video. When you assemble a dressing, you have to pay attention to a few little things, for example the right components. And an essential component of a good dressing is the acid, and it doesn't matter what kind of acid, whether it's rice vinegar, balsamic, light, dark, apple cider vinegar, lemon, lime. And if you throw them into rice vinegar, then the rice vinegar tastes like lime, but also acidic cucumbers are excellent as an acid base. In the end, any dressing can be assembled according to the construction kit principle and is therefore predestined to mix or smear properly. Who says sour, must also say sweet and you can also take what you like, whether sugar or syrup or sweet mustard, myrin, which is a fermented sweet rice wine. Everything that tastes good is allowed and now we have sweet and sour and now we still need salty. Whether simple salt or soy sauce, umeshu, i.e. fermented fruits, miso, which are fermented soybeans and grains, and tastes so sacredly good that you will never salt something again. But something like capers or olives can also be a salty flavor carrier. The next important component is the oil and here I personally only use two types, either well-oiled olive oil or, if I need a little more dominance, roasted sesame oil. But you can also take what you like in the end. If you prefer a creamy dressing, then you still need something that makes it creamy, e.g. aubergine or garlic mayo or nutmeg or mustard or mustard or nutmeg or sriracha or other chili sauce, e.g. gochujang or whatever you pronounce it. I don't know now, probably, you can correct me, gochujang. Our creamy makers often say the i-button of a good dressing. Speaking of good dressing, without garlic or onion or such a great onion from the garden or shallot or garlic powder or onion powder, of course, nothing works. These are the most important components if you want to make the dressing that tastes good. Then there are still a few spices and herbs missing and you do the same as the roof top. Just look in your spice shelf and what suits you, that goes into the marinade, I wanted to say, into the dressing. And if you have fresh herbs, then of course you take fresh herbs, because that's clear. Now we need a little something that makes it hot, a pepper, for example, or mild chili, a gochugaru or something. Or if you're a chili head, then take a mixture of Carolina Reaper and Moruga Scorpion and a 7 Pot Brainstrain, a yellow one. And if you want to know how to make the most delicious chili sauce in the world, then you have to watch the video up there on the right, it's just popping up. Or you can enter chili on YouTube. The first dressing I'm showing you today is my standard and therefore my absolute favorite dressing. And for that you need a blue bowl and a light miso, a tablespoon of sweet mustard, 2 tablespoons of light balsamic vinegar and 2 to 3 tablespoons of olive oil. Done. Awesome shit, super easy and sacrilegiously good, no fuss. This dressing always fits, no matter what kind of salad you make. The next dressing doesn't taste any less good, it's just a little spicier and for that you need a heaping teaspoon of medium hot mustard, a tablespoon of mirin, a tablespoon of rice vinegar or another. But I don't say that every time, you just notice that. A tablespoon of maple syrup, a tablespoon of tamari soy sauce and 2 tablespoons of sriracha chili sauce or other chili sauce. Done. Also super easy and really really good stuff. Really good, just throw it over the vegetables, whether it's salad or baked vegetables, it doesn't matter, it just rocks. Next I'll make a pimped soy sauce that tastes so sacrilegiously good that you wonder why I haven't always done it that way. For this you need a lot of onions from the garden and a few shallots. Of course, this also works with beautiful spring onions or normal onions, whether red, yellow or white, it doesn't matter. It doesn't matter if it's medium hot pepperoni, supermarket spiciness is perfectly sufficient. Just a little bit on the tongue and then you only need 3 cloves of garlic and that's how it's as fine as possible. If you can't handle three, take four, it just gets better. Now we're missing a ginger. Then throw it all together in a jar that can hold 500 ml and add a tablespoon of sugar, 2 tablespoons of dark balsamic vinegar, a little pepper and 200 ml of light soy sauce, shoyu for example. If you like, add half a teaspoon of turmeric and a little lemon juice and you already have a soy dressing that just makes everything a little tastier. Whether salad or tofu or cherries or whatever you want to have tasty. And it stays in the refrigerator all week. Of course, we also make a sweet chili dressing and for that we grate the zest of one organic lemon, because who wants to have wax in the dressing? And the juice of half a juicy or a whole non-juicy lemon in a blue bowl. Two teaspoons of maple syrup, a teaspoon of sriracha chili sauce, a teaspoon of roasted sesame oil, a little salt and pepper. Done. With the sweet chili sauce, nothing goes wrong and before you buy the sweet stuff from the supermarket, just make your sweet chili yourself in the future. And if that's not enough for you, then you have to make more. If I hadn't said before that the first dressing is my absolute favorite dressing, then I would say now that it is my absolute favorite dressing. And for that, the aubergine is thrown in the oven at high temperature and when the outside is black and the inside is soft, it comes in a bowl. The inside. To do this, we grate two cloves of garlic. Here you can also work with garlic powder, for example. A teaspoon of sugar, the juice of half a lemon, a heaping teaspoon of tahini, i.e. sesame, half a teaspoon of cumin, a quarter teaspoon of smoked paprika, only very subtle in the background, two tablespoons of olive oil, a pinch of salt and a heaping teaspoon of medium-spicy mustard. And then you do it with a magic wand or a mixer. Creamy and believe me, the thing goes well with fresh salad, potato salad, bean salad. It's just really tasty and if it's too thick for you, then add a little water. Speaking of water, you can of course also find many sauces and dressings in my cookbook. And because I noticed that prices are rising from August and my book is getting 2 euros more expensive than before, I thought to myself, I'll let you know if you don't have a book yet, necessarily want one and want to save 2 euros, you should sign up by August, because from then on it costs 24 euros. I hope I didn't tell a lie now, otherwise I'll be there in August like a fool. And you can find the book in the video description, linked or in the channel banner. We continue with the hearty miso dressing and for this you need a heaping teaspoon of pumpkin seed mousse or another nut mousse, a teaspoon of dark miso, which you can also find in the video description, a tablespoon of soy sauce, a tablespoon of maple syrup, a tablespoon of dark balsamic vinegar and you're done. This hearty dressing goes perfectly with hearty salads, noodle salads, a little pimping with a splash of miso dressing or bean salad or baked vegetables, or you can find something that suits you. Now we're going to make something a little smoky and for that we have an onion in a mixer, four cloves of garlic, a paprika, a large bunch of basil, half a tablespoon of oregano, half a tablespoon of smoked paprika, two tablespoons of dark balsamic vinegar, the juice of a lime, the juice of a lemon, a teaspoon of sugar or syrup, a dash of water, two tablespoons of olive oil and a little chili. You can easily make this dressing as a marinade and put it in the oven or fry it in the pan. The last dressing is as easy as genius and I could really drink it in liters, but of course we don't. Two heaping teaspoons of garlic mayo, two tablespoons of cucumber water, half a teaspoon of sugar, a dash of umeshu, a dash of light balsamic vinegar, a dash of mustard, a quarter teaspoon of garlic powder, a quarter teaspoon of onion powder and I don't want to say anything, but if you're diving, you just need good shoes. That was my feeling now, 27 dressings for the summer. Something is definitely there for everyone and if not, then make a Caesar's dressing today. That's not a problem either. Write something nice, don't forget to subscribe. See you next week, stay healthy and make a good dressing.