Fry flour with the butter. The mixture was diluted with hot soup. Add the mustard, lemon juice, pepper and salt to taste. Mix well. The sauce boil on low heat to thicken. Remove from heat and stir

It takes two pots, fitting into one another for the preparation of a water bath. Much to boil water, put a little into it. Yolks are beaten with wire or mixer, add water, wine and lemon juice, without

Chop the onion finely and cooked watercress, tarragon, wine and vinegar. Boil until the left 1/4 of the liquid - about 50-70 ml. Remove from heat and cool. Strain. Beat the egg yolks with salt. At

Bacon, Shuka, liver, peppers, onions and mushrooms are cut into very small. In a pan with hot sunflower oil fry bacon consistently, peppers, chicken liver, mushrooms, onions, ham, corn and peas. The

The wine is poured into a saucepan, add the onion and bring to the boil. Reduce heat and boil until there is 1/4 of the liquid. Add the butter, stirring continuously. Season with salt and pepper to

Chushletata Wash, halve, remove seeds and is cut very finely. Tomato cut into cubes. Onions and garlic are cut very finely. At least tiganche heat the oil and fry it in the onion, garlic and

Yolks are broken down with olive oil. The walnuts ground or smash in a mortar, add 1 tbsp boiled water. Yolks mixed with the walnuts, add salt, sugar, vinegar (if strong light can be diluted with

Sauce of roasted mixed with tomato sauce and boil until it evaporates 1/3 volume. Add the broth and finely chopped mushrooms. Cooking continues on low heat for 20 minutes. The finished sauce is

Wine and mushroom broth cook until it evaporates 1/3 volume. Add sauce of roasted, tomato juice, beef broth and pepper. The mixture boil on low heat for ten minutes. Add chopped ham and mushrooms

The butter is heated and stew finely chopped onion to a light brown color. Pour the wine and boil until it evaporates 1/3 volume. Add sauce of roasted, tomato juice and pepper. Boiling was continued

Finely chopped onion stew in the butter until light yellow in color. Add the wine and boil until it evaporates 1/3 volume. Add the sauce and roasted tomato juice. Boiling was continued for 20-25

Wine and vinegar are mixed and boiled until half remain. Once the liquid cool, add chopped onions, tarragon and parsley, pepper, salt and egg yolks. The mixture is heated on low heat, gently breaks

Carrots and apples are grated and sauté until soft with 1-2 tbsp hot water. Add bread crumbs and the mixture was ground through a sieve. To the resulting puree is added ground allspice and black

In a saucepan pour the vinegar, add chopped in large pieces pepper and chopped onion. Allow the fire, while the vinegar almost turn aside. At this point, add the cream and egg yolks. The mixture was

Fry flour in the butter, add wine, mushroom broth, soy sauce and stir to thicken. Season with curry. Serve baked in sauce-boat of BBQ dishes.