Pepper Demi Glace Sauce (Sauce Poivrade)

Ingredients (10 portions)

Amount	Measure	Name
60	g	FLORA Original 250g
125	g	Shallots, banana
125	g	Carrots, old
125	g	Celery, whole
		1 Bay leaf
1	pc	Thyme sprigs
30	ml	Wine, white
30	ml	Vinegar, red wine
12	g	Peppercorn, black

Preparation

Advance preparation
Make up the Demi Glace in advance, cover and set aside for use.

Method
1. Melt the FLORA in a small sauteuse. Add the vegetables and herbs, brown over a medium to high heat, pour off excess fat.

2. Add the wine, vinegar and pepper, reduce by half, add the demi glace.

3. Simmer for 10 - 15 minutes. Adjust the consistency.

4. Pass through a fine strainer.

5. Serve with joints of Beef, Pork, Steak or Venison or Beef Steaks, Pork Steaks, Lamb Steaks, Venison Steaks or Chicken Breast cooked to requirement.

Handy hint
The recipe can be made using the complete range of KNORR Demi Glace or Gravy. Consider using KNORR Primerba Garlic paste to flavour and season meats before cooking.

Healthy hint
Grill meats and trim of excess fat before serving.
Use an unsaturated oil (sunflower or olive) for frying or grilling.
Lightly oil and drain any excess after cooking.
Skim the fat from the finished dish and season with minimum amounts of salt

CCPs
Always wash your hands after handling raw meats