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Demi Glace Master Sauce


  • Yellow Onion, sliced 70.0 g
  • Beef neck bones (tender) 500.0 g
  • Beef Stock 700.0 g

Seasoning and Condiments

  • White Pepper Powder 1.0 g
  • KNORR Beef Soup Stock (prepared) 15.0 ml
  • Tomato (Cube) 25.0 g
  • Carrot (small cube) 20.0 g
  • Celery 30.0 g


  • Local Parsley 5.0 g
  • Fried Shallots 5.0 g


  1. Demi Glace Master Sauce

    • Heat corn oil, then sautéed shallot paste, garlic paste, and ginger paste till fragrant.
    • Lower down the heat. Add water and Knorr Demi Glace Brown Sauce Mix, and bring to boil.
    • Let it simmer for 5 minutes
  2. Soup

    • Heat up beef stock, add in Demi Glace Master Sauce and add in the yellow onions and tender beef Neck Bones. Bring to a boil
  3. Seasoning and Condiments

    • Add in all ingredients
    • Boil till vegetables are soft and tender
  4. Garnish

    • Garnish with parsley and fried shallot before serving