Grind the garlic with a pinch of salt and pour into a deep dish . Add chutney, the oil, black pepper and lovage. Mix well. Optional can be added and chilies.

The oil is mixed with vinegar and add thereto the finely chopped onion, pickles and parsley. Add mustard, pepper and salt. Mix well. Gradually add cooking cream, stir and sprinkle with dill. The sauce

Dandelion leaves are soaked in salted water to be taken from them bitterness. All the vegetables are finely chopped, add the chopped eggs and mix. Add the yogurt, salt, lemon juice and grated lemon

All products are placed in a deep bowl and beat with a blender. Serve cold in sauce-boat. The sauce is suitable for watering fried or baked fish fillets.

Cream, olive oil, salt and basil is put into a deep, narrow court. Take a blender for 5 minutes and stirred to obtain a homogeneous mixture. The finished sauce is suitable for topping salad with

All Products put in a deep bowl and beat with a blender until a uniform mixture. The sauce is used as a marinade for chicken fillets of white meat. You can pour the meat and after baking.

Wash tomatoes well cleaned and skinned them . Pour a cut of 4 in a suitable container. Add spices, salt and olive oil. Beat about 5 minutes with a blender. Thus prepared sauce is used in flavoring

The cleaned Grind garlic with the salt. Add the vinegar, wine (beer), soy sauce and finally the oil.

The walnuts are cleaned, crushed and put in a bowl for sauce. Add salt, crushed garlic, vinegar and 1 cup hot water. The oil becomes heated and it is poured mixture.

The ingredients for the sauce mix, they were added 1 cup water and stirred on the stove, until thickened.

All products are mixed and stirred until a homogeneous mixture. With the resulting sauce is seasoned as salad of cucumbers or other vegetables. The amount of the products is based on the preferences

We light roux from the butter, onion, mushrooms, tomato paste and flour. Diluted with warm milk and boil 2 minutes. After thickened was added and the meat broth, then an additional 1-2 minutes boil

In the butter fry the chopped onions. Sprinkle with flour, diluted with vermouth and Pernod. Add parsley Blend in cream, seasoned with lemon juice, saffron, salt and pepper. Boil 5 minutes for the

Egg yolk is boiled and crushed with a fork. Mix with other products immediately before pouring the green salad.

Pepper cut into strips, and onions. Lightly fry them. To prepare sauce, combine all ingredients and heat on medium heat 4 minutes, stirring constantly. Add peppers and onions.