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Rustic Mustard Sauce:

Balsamic Plum Sauce:

Teriyaki Sauce:

  1. Rustic Mustard Sauce:

    • In a saucepan, heat the oil and sauté the onion until soft and translucent.
    • Add the mushrooms and cook for a further 2 minutes.
    • Add the Knorr Classic White Sauce together with the mustard. Cook until fully mixed through.
    • Lastly, add the cheddar cheese.

  2. Balsamic Plum Sauce:

    • Dry roast the plums for 5 minutes. Add the sugar.
    • Add the balsamic vinegar, allow to reduce to a syrup consistency.
    • Add the Knorr Jus, allow to simmer for 5 – 10 minutes.

  3. Teriyaki Sauce:

    • In a saucepan, mix the Knorr Soya Sauce, ginger and honey. Bring to a boil and allow to reduce by half.
    • Add the Knorr Jus and allow to simmer for 5 – 10 minutes.

  4. Chef's Note:

    • Serve a trio of Lamb cutlets with Rustic Mustard Sauce and polenta, a beef medallion with the Balsamic Plum Sauce and a rosti, and a deboned chicken thigh with a Teriyaki Sauce and risotto.
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