Stuffed Grape Leaves With Egg-Lemon Sauce by Sy Recipe

Ingredients

• 2 onions, chopped finely
• 1/2 cup celery, chopped finely
• 2 tablespoons butter
• 1/2 lb ground beef
• 1/2 lb ground lamb (option, a total of 1 lb ground beef)
• 1/2 cup rice
• 1 tablespoon dried mint (substitute, 2 tablespoons fresh mint chopped)
• 1/4 cup parsley, chopped finely (option, 3 tablespoons dried parsley)
• 3 tablespoons pine nuts (optional)
• salt
• fresh ground pepper
• 1 (8 ounce) jar grape leaves (Orlando California)
• 3 cups chicken broth (College Brand)
• 1 lemon, juice of
• 1/2 cup dry white wine
• 1/2 tablespoon oil (to grease dish or pan)
• 2 egg yolks (substitute, "Egg Beaters")
• 2 lemons, juice of
• 2 tablespoons peanut oil
• 1 1/2 tablespoons cornstarch (substitute tapioca powder)
• 1/4 teaspoon salt
• 1/4 cup water, and
• 3/4 cup water (or less)