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.

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.

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

Cut mushroom pickle, onion and parsley. Watering mayonnaise with wine and cream, add the mustard and other products, add salt, pepper, sweeten, add lemon juice and confusion. Serve with vegan boiled

Grind the garlic in a mortar with the salt. Add chopped peppers and crush well. Put it drained sour cream and stir get. The basil was cut into strips and stir the sauce. * Suitable for potatoes

Prepare as pass a garlic the walnuts, a slice soaked in water and squeezed bread, salt and 1 tbsp sunflower oil. Dilute with thick yogurt, optional can put a little vinegar to taste.

Cream is heated on the stove, add the milk and crumbled feta cheese. Stir not burn to the slight dissolution of the feta cheese and put pepper and dill, not too finely chopped. And salt may be put

In compote jar (800 ml), Tap eggs should be at room temperature, put spices and pour sunflower oil to the crook of the jar. Place the blender to the bottom of the jar and passaged without raises

Flour fry in a little sunflower oil. Diluted with cold broth while stirring, as the court is shifted from the heat until well have broken the mixture. Place the fire and diluted with the remaining

In the oil fry the flour. Add stirring fish broth and white wine, salt, pepper, chopped parsley, lovage, grated nutmeg. Mix well. Finally add the beaten egg yolks and lemon juice.

Everything is mixed and stirred with a blender. Be careful not to cross the sauce. If cross add 1 egg.

Crush the garlic with the salt of kashitsa. Gradually add spoon by spoon the oil and keep stirring until a thick porridge. Add citric acid or fresh lemon juice. Add the yogurt and mix well. You should