Bread stick. Sauce

Walnut and garlic 105 g walnut pieces (with the shell removed), 4 peeled cloves of garlic, 2 glasses of olive oil, 1/3 glass of white wine vinegar, salt. Spread out the pieces of walnut on an oven tray and roast at 180°C for 5 minutes. Leave to cool. Put the walnuts and garlic in the blender and process. Slowly pour oil and then vinegar into the walnut and garlic mixture while you continue blending. When blended, add salt to taste. The mixture must be thick and light. Pour the mixture into a small clean glass jar, add a thin layer of oil on top and keep in the refrigerator for up to a week. Drain oil before using the sauce. Serve as a dip with fried bread.
 

Tomato 2 medium size tomatoes, 1/3 medium size onion, 1 spring onion, 1 tbsp fresh coriander leaves, a pinch of salt. Peel tomatoes and chop them into pieces of desired size. Finely chop the onion. Cut spring onion in 1 cm pieces. Finally chop coriander. Add all the ingredients to a bowl and toss them. Leave to rest for a few minutes before serving so that the flavours mingle. Serve as a dip with fried bread.

Cold mustard or horse radish 2 tbsp butter, 2 tbsp flour, 1 tsp grated onion, 1–1.5 glass of stock, salt, pepper, 0.5 glass of sour cream, 1 tsp mustard or 1 tsp grated horse radish, a pinch of sugar, (lemon juice or sour wine – optional). Melt butter, add the flour and grated onion and sauté in the butter until golden. Add stock, simmer for 8–10 minutes, season with salt and pepper, and leave to cool. Once the mixture cools down, add sour cream, mustard or horse radish, and sugar. You can also add the lemon juice or sour wine as desired. Serve as a dip with fried bread.

Crawfish 12 crawfish, 1 tbsp flour, 3 tbsp sour cream, 1 tbsp butter, and 1 lemon. Boil crawfish seasoned with pepper and dill. Peel the neck and big legs. Mince the remaining parts and sauté in butter for 15–20 minutes. Add stock, flour, lemon juice, and
mix. Bring to the boil. Add sour cream,season to taste, and bring back to the boil. Serve as a dip with fried bread.

Piquant cheese 200 g fresh brinza or cottage cheese, 100 g butter, 1 marinated cucumber, 1 tsp grated onion, mustard, red pepper, caraway seeds, salt. Mash cottage cheese, season. Add finely chopped cucumber, whisked butter and mix well. If the mixture is too thick, add some milk. Serve as a dip with fried bread.