4 light sauces to dress your menus in a healthier way

Light sauces are not only used to dress salads in a healthy way. They are also ideal for reducing calories in pasta dishes and making creams that accompany meat, poultry or fish, but also vegetables when they are a main dish. The selection of 4 light sauces that we present here will help you make meals contain fewer calories and make your daily diet much healthier and more balanced. The important thing is also that these light sauces are as rich and appetizing as the normal ones, and that they add variety and force to the meals. Many of them can be made ahead of time and kept on hand in the fridge, to enhance and garnish any vegetable or pasta dish. The selected light sauces are a false aioli, romesco, citrus and mustard vinaigrette and a yogurt sauce. Ingredients: 1 egg 2 cloves of garlic + 1 head 1 teaspoon of Dijon mustard 100 grams of Burgos cheese 0% MG 30-50 ml of water 3 ripe tomatoes 2 ñoras 15 grams of toasted hazelnuts 15 grams of toasted almonds 1 slice of bread toasted 250 ml of olive oil and 4 tablespoons plus 100 ml of vinegar 1 chilli Sweet paprika 150 ml of natural orange juice 2 tablespoons of lemon juice 2 tablespoons of apple cider vinegar 1 teaspoon of mild mustard 1 teaspoon of honey 250 grams of skimmed yogurt Juice of ½ lemon Salt and pepper How to prepare these 4 light sauces: False aioli: cook the egg for 10 minutes. Peel it and chop it, and put it in the blender glass. Add the Burgos cheese, also chopped, 1 peeled garlic clove, Dijon mustard and a pinch of salt. Add two tablespoons of water and blend. If it is too thick add another tablespoon of water.Romesco sauce: rehydrate the ñoras from the night before. Remove the seeds and reserve the rest. Roast the tomatoes and the head of garlic in the oven at 200 ° C on separate trays. The tomatoes are ready in 20 minutes and the garlic a little less. Remove the skin from the tomatoes and remove the garlic. Peel the almonds and toasted hazelnuts. When the tomatoes and garlic are cold, put all the ingredients in the blender: tomatoes and garlic, hazelnuts and almonds, the slice of toast, the oil, the vinegar and the ñoras, beat at medium speed. Add the sweet paprika, salt and chilli, beat and season with salt. Citrus and mustard vinaigrette: boil the orange juice and honey in a saucepan for two minutes. In the blender glass, put this mixture, 2 tablespoons of lemon juice, light mustard, 4 tablespoons of oil, 2 of apple cider vinegar, salt and black pepper. Beat very well and add salt to taste. Yogurt sauce: pour the yogurt into a bowl. Grate a clove of garlic, add the juice of ½ lemon, salt and freshly ground black pepper. Mix with a spoon. You can add a tablespoon of olive oil. With these light sauces your meals will have fewer calories but a lot of flavor, and you can accompany meats, fish, vegetables and pasta with them, knowing that you are taking good care of yourself.