Two hard-boiled egg yolks and one crude mix and beat with vegetable oil, gradually adding. Add grated onion, finely chopped pickle and mustard. The sauce is seasoned with lemon juice, salt and pepper

Solids are finely as possible in small piecesers. Mixed with mayonnaise. The sauce is seasoned with lemon juice, salt and pepper and dilute to desired consistency with wine. If the sauce is served to

A hard-boiled and one raw egg yolk is mixed and stirred a vegetable oil, which was added drop by drop at first, then engaging a mayonnaise - trickle. Mayonnaise seasoned to taste with lemon juice

Finely chopped roots soup sauté in 1 tbsp vegetable oil and gradually adding wine. Boil on low heat sandwiching until the wine remain half. Once cool, rub through a sieve, in which rubbing and yolks

Apple and tomatoes grated and rub through a sieve. The butter is mixed with egg yolks until fluffy. Add tritiated feta cheese and little by little puree, stirring the mixture constantly. Add the cream

The butter is mixed with a pinch of salt on foam, and thereto were added one by one raw egg yolks, and the mixture was stirred vigorously. Add chopped onion and parsley. Sauce seasoned to taste with

The butter stir well and add it to the tomato paste and very finely chopped anchovy fillets, onions, mushrooms and cooked carrot . The mixture is stirred well and seasoned to taste with sugar, lemon

Apple peel and grate finely. Thereto was added the same amount of grated horseradish. Add remaining ingredients and mix.

Yolks of eggs and other ingredients without lemon juice are mixed thoroughly and heated gradually with constant stirring until the mixture begins to thicken. Place in a bowl with cold water (or ice)

Cold yolks and crushed clove of garlic mixed with the remaining ingredients and place the dish in a water bath. The mixture is stirred until it begins to thicken. Removed from heat and stirred until

Finely chopped roots soup sauté in 1 cup meat broth. Add ground meat and remaining broth and boil on low heat for one hour. After cooling, the mixture was filtered without triturated. Of vegetable oil

To the basic sauce is added spices and boil. The wine is added after the withdrawal of the sauce from the heat. Serving to keep sandwiching a lid. * The basic sauce is prepared by one of the following

Grated root for soup, beet and apple with a pinch of salt sauté in the butter until soft. Add broth gradually, and then the main sauce, chopped tomatoes (or tomato paste) and spices. Everything boils

Fat underlying melted and it stew chopped roots for soup and apple. Prepare a light roux of butter and flour plant, diluted with sauce of braised meat and add to the vegetable mixture. As a boil, add

Basic sauce mixed with broth, then simmer on low heat. Add wine and spices. The sauce is retired from the fire and keep cover with lid for 15 minutes, then to use is left in the water bath. * The