Stuffed Grape Leaves With Egg-Lemon Sauce by Sy

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 ( to your liking )
• 1 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 )