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Currant sauce with lemon
1 serving
finely shredded and sautéed onions, carrots, celery mix with sautéed flour diluted with meat broth, pour in the wine, add the bay leaf and boil everything for 15 minutes, then add the currant jam and lemon juice. before readiness, lower finely chopped stuffed mushrooms, bay leaves and salt into the sauce. serve the sauce hot to game or lamb (pickled or braised).
finely shredded and sautéed onions, carrots, celery mix with sautéed flour diluted with meat broth, pour in the wine, add the bay leaf and boil everything for 15 minutes, then add the currant jam and lemon juice. before readiness, lower finely chopped stuffed mushrooms, bay leaves and salt into the sauce. serve the sauce hot to game or lamb (pickled or braised).
meat broth - 600 g, butter - 100 g, onions - 50 g, celery - 50 g, red currant jam - 50 g, lemon - 1 pc., carrots - 30 g, flour - 50 g, sweet red wine - 200 g, bay leaf - 0.2 g, fresh mushrooms - 100 g, salt to taste
