Sauces for meat dishes

Sauces for meat dishes

——- The first option / available — From what is always at home / ——
2 tablespoons mayonnaise
2 tablespoons kefir
1 tbsp. sour cream
2 tooth
a pinch of red pepper
pinch of black. pepper
a bunch of green cilantro or dill, parsley, basil to your taste of grass
Mix everything, cut the greens, garlic through the press

——- The second option / type of mayonnaise / GARBAGE ——
Cooking in a blender
Put in the blender cup:
2 eggs
2 tablespoons of salt
garlic / to taste /
black and red pepper / to taste /
1-2 tbsp. gt; oils
lemon juice or a little vinegar
1/3 tbsp. kefir

Beat all the ingredients until smooth and start pouring a very thin trickle of vegetable oil. Add lemon juice to taste (optional)
Sauce to store in the fridge, before serving, season the sauce with kefir mixed well.

—— The third option is Sauce with KARI ——

2 tablespoons sour cream
2 tablespoons mayonnaise
2 tbsp. yogurt or kefir
pepper red and black
1/2 tsp. kari
2 tooth. garlic
1 tablespoonful of vinegar
All combine and mix thoroughly — the sauce is ready
Store the sauce in the refrigerator.

—— The fourth option HORN — HONEY —-

2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons mustard Dijon / grains / or without your taste
1 tbsp. honey
1 tooth
1 tsp lemon juice
1 tbsp olive oil
pepper white
Mix all ingredients until a thick, uniform paste is obtained.

—— The fifth version of the Sharp TURKISH SAUCE ——

In the blender pawn
2 onions
1 tbsp tomato paste or
1/2 st.tomata rubbed
2 tablespoons olive oil
salt, red and black pepper
1 tsp coriander
greens of cilantro, dill
1 tsp lemon juice or vinegar to taste
1 sweet pepper / red /

Grind in a blender to a fine crumb and pour the resulting mass into a saucepan, seasoning with spices to taste.

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