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Method;

  • Butter 20 g
  • Onion, brunoise 30 g
  • Carrot, brunoise 30 g
  • Celery, brunoise 30 g
  • Red pepper, brunoise 30 g
  • Garlic, paste 5 g
  • Water 1 l
  • Tomato concassè 30 g
  • Rosemary.finely chopped 5 g
  • Cream 100 ml
  1. Method;

    • Sauté onion, carrot, celery, peppers in butter and garlic, until golden and soft.
    • Prepare Knorr Demi Glace Base with water, once thick add to sautéed vegetables.
    • Add tomatoes and fresh rosemary before adding cream for richness.
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