A delightful twist on the classic stuffed grape leaves, enhanced with a rich lemon butter sauce.
Sauté the onion and celery in butter until softened.
Ensure the butter is melted before adding the vegetables for even cooking.
Combine the sautéed vegetables with the ground meats, rice, herbs, and pine nuts in a mixing bowl.
Mix gently to avoid overworking the meat, which can make it tough.
Lay a grape leaf shiny side down, place a small amount of filling near the stem, and roll tightly.
Tuck in the sides of the leaf as you roll to secure the filling.
Arrange the stuffed grape leaves in a saucepan, add chicken broth and wine, and cover with a plate to weigh them down.
Simmer gently to prevent the leaves from breaking.
Prepare the sauce by whisking together egg yolks, lemon juice, and cornstarch in a small pan over low heat until thickened.
Stir constantly to avoid curdling the eggs.
Serve the grape leaves warm, drizzled with the lemon butter sauce.
Garnish with lemon wedges for an extra burst of freshness.
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