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For the Coffee Demi-Glace (1 L):

  • Knorr Demi Glace Sauce
    Knorr Demi Glace Sauce
    80 g
    Added to cart: Knorr Demi Glace Sauce
  • Water 1 l
  • 60 g Coffee beans (crushed)

To Complete The Café Au Lait Jus:

  • Oil 15 ml
  • Onions (roughly chopped) 56 g
  • White sugar 15 g
  • 2 g Tarragon (dried)
  • 500 ml Coffee demi-glace
  • Cream 250 ml


  1. For the Coffee Demi-Glace (1 L):

    • In a saucepan, combine the Knorr Demi-Glace Base Sauce with water and infuse with the coffee beans. Cook as per pack instructions. Strain and set aside 500 ml.
  2. To Complete The Café Au Lait Jus:

    • In a saucepan, heat the oil and sauté the onions until soft and translucent.
    • Add the sugar and the tarragon. Sauté for a further 3 minutes.
    • Add the cream and the 500 ml coffee demi-glace. Allow to simmer for 5 - 10 minutes.
    • Strain the sauce again.
  3. Chef's Note:

    • Serve with grilled rib-eye steak, sweet potato fries and a seasonal side salad.