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.

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