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Vegetables

  • Onions, finely chopped 100 g
  • Button mushrooms, sliced 200 g
  • Oil 50 ml

Concasse

  • Whole tomatoes 1 kg

Demi-Glace

To finish

  • Butter 100 g
  • Parsley, chopped 10 g
  1. Vegetables

    • Heat the oil in a pan and lightly sauté the onions without colouring.
    • Add mushrooms and cook until golden brown.
  2. Concasse

    • Score and remove the tomato stems. Place tomatoes in boiling water until the skins begin to split.
    • Transfer immediately to ice-cold water to stop further cooking. Then peel away the tomato skins.
    • Slice into quarters and remove seeds. Then dice and set aside.
  3. Demi-Glace

    • Whisk KNORR Demi Glace Gluten Free into hot water. Bring to a boil while stirring continuously.
    • Reduce heat and simmer for another 2 minutes.
  4. To finish

    • Add the vegetables, concasse (diced tomatoes), and chopped parsley to the demi-glace.
    • Finally, stir in butter to give the sauce an extra gloss and richness.
    • Remove from heat and keep hot.

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