In a frying pan or another bowl melt the butter (I melted) and slightly fry in it the garlic. There also put the flour and also fry.

Gradually pour hot broth, put the tomato paste, mustard, lemon zest, grated on a coarse grater apples (they diverge later), salt, sugar.

As I wrote in the short description, you can cook the sauce with feijoas. I scroll feijoas with sugar (without boiling) and this is yummy in my refrigerator. Put 5 tbsp for this amount of broth and added a second lemon (the juice). In principle, of course, taste the taste, the apples are too sour, some sweet, depends on how much sugar we put. Well, taste is different for everyone.

After all the components of the sauce was in the pan (skillet), i.e. we sauce "gathered", add the lemon juice, once again, taste for sugar, adding, if necessary, and once it boils, switch off and close the lid.

The further fate of the sauce may occur in one of two directions: either we have them pour the finished product (meat, potatoes, etc.), or we bring meat/chicken/fish. On my picture you can see that the chicken came in the sauce. But a chicken all know how to cook, what to write about it, and figure I have no special, so the recipe is devoted to the sauce. Garnish can be any, even the bread pomogatj good.

Bon appetit!