Balsamic Hunters Gravy
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- 40 g Knorr Demi-Glace Sauce Powder
- 8 g Butter
- 12 g Onion, Brunoise
- 40 g Shiitake Mushroom, soaked, Julienne
- 2 g Garlic Paste
- 15 ml Balsamic Vinegar
- 10 g Sugar
- 350 ml Water
- 4 g Parsley, chopped
- Put Butter in a pan, sauté Onions and Mushrooms until soft. Add Kissan Tomato Paste and cook out until stuck to pan.
- Deglaze with Balsamic Vinegar and add Sugar to sweeten.
- Prepare Knorr Demi-Glace Sauce Powder with water, once thick add to Balsamic mixture.
- Finish with Fresh Herbs.