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For the Vegetables

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

For the Concasse

  • Tomatoes 1 kg

For the Demi-Glace

  • Water, hot 1 l
  • KNORR Demi-Glace Sauce 2.4 kg 100 g

To Finish

  • Butter, table 100 g
  • Parsley, chopped 10 g
  1. For the Vegetables

    • Lightly sauté onions in the oil without colouring. Add the mushrooms and cook until golden brown.
  2. For the Concasse

    • Score and remove the stem off the tomato, place into a pot of boiling water until the skin begins to split, remove and place into cold ice water to prevent from cooking any further, remove from the water then peel tomatoes.
    • Slice into quarters and remove the seeds with a knife, dice the peeled deseeded tomato and keep aside for use.
  3. For the Demi-Glace

    • Whisk the KNORR Demi-Glace into hot water; bring to the boil while stirring continuously.
    • Reduce heat and simmer for an additional two minutes.
  4. To Finish

    • Add the diced tomato (concasse), chopped parsley and finally mix in the butter until the sauce becomes glossy.
    • Remove from heat and keep hot.
    • Perfect for Char-grilled Steaks and Oven Roasted Chicken, Lamb and Game.