4 leeks, chopped
1 tablespoon soy sauce
1 cup mayonnaise
1 cup quartered mushrooms
1 tablespoon white wine
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon grated lemon zest
In a small skillet, saute leeks and soy sauce over medium heat. Sift together flour, soy sauce, mayonnaise, mushrooms, wine, brown sugar, Worcestershire sauce, and beef broth. Bring to a boil, stirring all ingredients. Reduce heat to low, and simmer for 5 minutes. Reduce heat to medium-low. Stir in Worcestershire sauce, Worcestershire sauce, sugar, thyme, sage, lemon zest, and lemon juice. Continue stirring for 5 minutes.