Mint sauce: leave a few leaves of mint macerating in vinegar during all the night. Mix them with a teaspoon of mustard, egg yolk and a cup of oil. Beat it and add chopped parsley and chives. Beat until mixed well.
Red wine and Rosemary sauce: fry a carrot cut into small cubes and add the white part of the leek. Add the onion and the garlic laminate and fry it well. Season and add a teaspoon of honey, half of rosemary and Jerez wine. Add cornstarch diluted in water and let it boil over low heat.
Red fruit sauce: put red wine to fire slow until evaporate the alcohol and reduce. Add milk evaporated and red fruits and beat it.
Yogurt sauce: mix a cup of Greek yogurt with a couple of tablespoons of olive oil and add salt, pepper, coriander and paprika.