INGREDIENTS
400g Button mushrooms
1 medium onion
15ml CHEF Mushroom Liquid Concentrate
15g Butter
100g MAGGI Demi-Glace Sauce Mix
1L Water
METHOD
1. Chop the onion and slice mushrooms
2. In a saucepan sauté the onions and mushrooms till golden
3. Add the CHEF Mushroom Liquid Concentrate.
4. Stir the Demi Glace Sauce Mix in to half the water until smooth then add the rest of the water and combine with mushrooms and onions
5. Bring to the boil and then turn down and simmer for 3 minutes and serve.
Portions
Makes 28 serves x 50ml serving size
INGREDIENTS
20g Madagascar green peppercorns
1 medium onion
60ml fresh cream
15g butter
100g MAGGI Demi Glace Sauce Mix
1L water
METHOD
1. Chop the onion fine. With a fork crush the peppercorns.
2. In a saucepan sauté the onions and peppercorns till golden
3. Stir the Demi Glace Sauce Mix in to half the water until smooth then add the rest of the water and combine with onions and peppercorn
4. Bring to the boil and then turn down and simmer for 3 minutes. Remove from the heat and add the cream and stir it through
Portions
Makes 22 serves x 50ml serving size
INGREDIENTS
30g Wholegrain mustard
1 medium onion
15g Butter
100g MAGGI Demi Glace Sauce Mix
1L Water
METHOD
1. Chop the onion fine.
2. In a saucepan sauté the onions till golden
3. Stir the Demi Glace Sauce mix in to half the water until smooth then add the rest of the water and combine with onions
4. Bring to the boil and then turn down and simmer for 3 minutes. Serve!
Portions
Makes 22 serves x 50ml serving size
For product specifications please contact us at [email protected]
For product specifications please contact us at [email protected]om
Contact us with questions about products or services.
