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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Чебуреки (Čeburekas, çüberek, çiğ börek)
Сheburek (Čeburekas, Çüberek, Çiğ Börek)
Deep-fried flat pies with lamb and onion
Вареники с грибами (Pierogi ruskie, Virtinukai, Калдуны)
Mushroom dumplings (Pierogi ruskie, Virtinukai, Kalduny)
Stuffing: sautéed onions and baked potatos


2 egg yolks (Guinea fowl); ½ cup of melted butter; 1 tbsp. lemon juice; salt, white pepper

Hollandaise Sauce

Place a mixing bowl in a pan with gently boiling water so that the bowl bottom does not touch the pan bottom. In the bowl, beat the eggs with a whisk, pour a couple of tablespoons of melted butter at room temperature, then pour another portion of melted butter and lemon juice, whisking until emulsifying, adding remaining butter in small portions. Add salt and pepper (if the sauce has thickened too much, pour in a couple of tablespoons of cold water). The sauce can be served with asparagus, yang boined potato, Eggs Benedict.

Голландський соус (Hollandaise Sauce)