Several recipes gravy
Mint sauce (for lamb) fresh mint Leaves washed and finely whipped. Vinegar brought to the boil, dissolve the sugar, cool, pour the mint and serve with lamb. 4 tablespoons finely whipped fresh mint - 1 Cup of white vinegar 4 slices of refined sugar. Sauce parsley RUB the Flour with butter. Stirring vigorously, add to the mass of flour and butter hot meat broth, pepper, salt and melkoprosejannyj parsley root. 1 parsley root - 1 tablespoon butter, 1 tablespoon wheat flour, 3 cups of broth, 6 grains of pepper. Mustard gravy Flour lightly fry in butter, adding a little broth and powdered mustard. As well as salt, sugar, lemon juice or vinegar and sour cream. All well heated and mixed. 3 teaspoons mustard - 1 tablespoon butter 3/4 tablespoon flour, 2 cups of broth, 1/2 teaspoons teaspoon salt, 1 tablespoon sugar, 1 lemon or 3 tablespoons of 3% vinegar, 1 tablespoon of sour cream. Gravy team is Ready mustard, grated boiled egg yolks, sunflower oil, vinegar and salt, well ground, add finely chopped and hard-boiled eggs, sliced cucumbers (fresh or salt), marinated mushrooms, chopped green onions and dill, all mix well. If gravy will be very thick, it is diluted with vinegar. 1 tablespoon mustard 5 egg yolks, 1 egg, 2 tablespoons of sunflower oil 4-5 tablespoons vinegar, 1 cucumber, 5-6 pickled mushrooms, 1 bunch of green onions and dill.