- 25og bacon lardons
- 200g silverskin onions
- 10 button mushrooms cut in to ¼
- 1 bunch flat parsley
- ½ litre water
- 37g Essential Cuisine No1 Chicken Gravy
Borderlaise Sauce
Borderlaise Sauce
If the bacon was removed this would become a Foristiere sauce. This could also be used for beef, simply use Essential Cuisine No1 Beef Gravy instead of Chicken.
Ingredients
Method
Fry the bacon until crispy and golden.
Add the onions and the mushrooms and fry until golden brown,
Sprinkle with chopped parsley and pour onto kitchen paper to remove all the oil.
Dab with clean kitchen paper until oil free.
In a saucepan, mix the Chicken Gravy with the water and bring to the boil.
Boil for 2 minutes whisking constantly.
Mix in the bacon, mushroom and onions and serve immediately.
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