Sauce with onions and mushrooms

1 serving


fry wheat flour until golden, dilute with meat or mushroom broth, add lightly fried carrots, parsley and celery. boil over low heat for 20 - 30 minutes, strain, and wipe the roots and combine with sauce. onions finely chop, fry slightly, add pre-boiled and chopped white (fresh or dry) mushrooms. all together dry for 5 - 8 minutes, combine with the prepared sauce, add tomato puree sprinkled in oil. boil the sauce over a low heat for another 10 - 15 minutes, salt, add white grape wine, bay leaf and pepper peas. set of products: 4 cups of broth, 6 tbsp. tablespoons of butter, 2 tbsp. tablespoons of wheat flour, 0. 5 roots of carrots, parsley, celery, 4 bulbs, 4 dry or 10 fresh mushrooms, 1 tbsp. tablespoon of tomato puree, 6 tbsp. spoons of white wine; bay leaf, pepper, salt - to taste. remove the raw egg yolks from the proteins, add diluted mustard, salt and mix well. gradually, stirring continuously, pour vegetable oil into small portions. infuse each new portion only after the previously infused portion has fully connected to the yolks. when oil with yolks forms a thick homogeneous mass, dilute it with vinegar (citric acid or lemon juice can be used) until sour cream is thick