- ham - 50 grams
- bulb - 1 piece
- garlic - 1 tooth
- piece of celery root - 1 piece
- broth - 1 glass
- white wine - 1 glass
- a bunch of parsley and tarragon - 1 piece
- oil - 2 items. spoons
- flour - 1 Art. a spoon
- peppercorns and bay leaves - To taste
- salt - To taste
Preparation: Melt 1 tablespoon oil in a frying pan. Add chopped ham, finely chopped onion and garlic. Fry over medium heat until golden brown. Pour in the wine and broth, add parsley, tarragon, chopped celery root and pepper. Bring to a boil, reduce the heat to low and cook for 15. Rub the remaining tablespoon of butter with flour and add to the sauce. Stir well. Cook for 5-7 minutes, stirring occasionally. Strain the sauce and serve it with meat dishes.
Servings: 4