Jaeger Sauce

500 MILLILITRES

Ingredients

Mushrooms                                                         700 g

Onions                                                                200 g

Butter                                                                  50 g

Demi-glace                                                          500 ml

Red wine                                                             500 ml

Sugar                                                                   50 g

Method

  1. Peel the onions and then cut them into fine dice, slice the mushrooms and saute both in the butter until tender.
  2. Add the red wine and reduce by one third.
  3. Add the demi-glace, bring to the boil and simmer for 15 minutes.
  4. Adjust the seasoning and consistency.

Notes:

  1. For a lighter sauce , substitute the demi-glace with thinned chicken veloute.
  2. This sauce is usually served with pork or veal schnitzels.

 

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