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fresh fruits can be used instead of banana.
Mayonnaise
Egg yolks — 6
Mustard — 25g
Lemon — 1 piece
Vinegar- 20 g
Vegetable oil — 800 g
Salt, pepper to taste
Put fresh egg yolks into the blender jar and add mustard, salt and
the juice of half of the lemon. Mix them thoroughly. Then whilst
blending, gradually add the vegetable oil until the sauce is thick. Add
the vinegar and the remaining lemon juice and mix the substance again.
Season to taste. It is recommended to select the minimum operating
speed to prepare mayonnaise.
Oyster mushroom sauce
Fresh mushrooms — 500 g
Bulb onion — 100 g
Cream — 200 ml
Flour — 2 -3 table spoons
Wash the mushrooms, chop finely or mince them with a grinder
and brown them in vegetable oil, adding 2-3 tablespoons of flour as
they are browning. Peel onions and cut them into small pieces and fry
them in vegetable oil and mix with the cooked mushrooms. Add the
cream and then boil, add salt to taste. Finish off the sauce by blending
until smooth.
Such sauce will enhance any dish. It can be served with boiled
vegetables and pasta. It is good with meat and fish main courses.
Italian tomato sauce
Tomatoes — 4-6 pieces
Bulb onion — 40 g
Garlic — 2 cloves
Celery — 40 g
Green parsley
Sweet basil — several leaves
Vegetable oil — 2-4 table spoons
Salt, pepper to taste
Mix all the ingredients in the blender, add salt and pepper to taste.
Put the mixture plus oil into a pan and simmer for several minutes while
stirring constantly.
Tartar sauce
Pickled cucumbers — 4 pieces
Garlic — 5-6 cloves
Mayonnaise — 250 g
Mince cucumbers and garlic in the blender, pour mayonnaise over,
mix thoroughly and put into a fridge for 15 minutes. The sauce is ready.
Creamy Zucchini soup
2 medium- sized Zucchini cut into segments
Butter — 2 table spoons
Bulb onions (minced) — 2 table spoons
Garlic — 1 large clove
Curry powder — 1 teaspoon
Cream — ½ cup
Chicken broth — ½ litre
