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Method;

  • Butter 20 g
  • Onion, brunoise 30 g
  • Shitake Mushroom soaked, julienne 100 g
  • Garlic, paste 5 g
  • Balsamic vinegar 50 ml
  • Sugar 25 g
  • Water 1 l
  • Parsley chopped 10 g
  1. Method;

    • Put butter in a pan sauté onions and mushrooms until soft. Add tomato paste and cook out until stuck to pan.
    • Deglaze with balsamic vinegar and add sugar to sweeten.
    • Prepare Knorr Demi Glace with water, once thick add to balsamic mixture.
    • Finish with fresh herbs.