Finely chopped roots soup sauté in 1 tbsp vegetable oil and gradually adding wine. Boil on low heat sandwiching until the wine remain half. Once cool, rub through a sieve, in which rubbing and yolks. To the resulting puree is added gradually vegetable oil. The mixture is seasoned with salt, lemon juice and pepper. Add chopped pickles (pickles) and pickled mushrooms. The sauce is served to cold roast or stew meat, thinly sliced, and to sausages and ham.