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Balsamic Hunters Gravy

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Ingredients

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

Preparation

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.

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