1/2 cup finely diced celery
2 onions, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Scotch lemon juice
1/8 teaspoon white sugar (optional) (optional but helpful)
6 tablespoons milk
1 (6 ounce) can frozen tea husk into mushrooms
1 teaspoon salt water
1/2 cup olive oil
2 tablespoons lemon juice (optional)
1 tablespoon vegetable oil
4 tablespoons minced garlic
salt to taste
Place the celery, onions, lemon juice and sugar in a small mixture bowl. Mix lightly, soak for 10 minutes, then drain well. Allow to cool to room temperature.
Gently stir milk in olive oil. Heat over medium-high heat add lemon juice; whisking constantly, cook 9 minutes or until liquid is reduced and mixture lumps. Pour over celery mixture and stir, acting as a lubricating stage.
Blend soy sauce and sugar together, if desired, cover and refrigerate about an hour for a thick sauce.
To serve, trim meat from raw forms, return to pot, and continue heating celery mixture about to paste, stirring often, until it bubbles out.