16 oz - Classic French Demi-Glace
A traditional demi is hard to make and harder to come by already made, but we've found a winner. Here, a brown stock is combined with a roux-thickened Espagnole sauce, then reduced until it acquires a shiny, gelatinous quality and deeply rich taste.
The Demi-Glace Gold is reduced for over thirty hours, producing superior taste and sheen. Irreplaceable in French dishes, it can also turn up the volume on any stock or soup. Very handy kitchen shortcut!
Makes approximately 2/3 gallon of demi-glace.
Ingredients: Veal stock (veal bones, water), roux (wheat flour, veal fat), modified food starch, mirepoix stock (carrot, celery and onion stocks), red wine, beef stock, tomato paste, salt, celery stock, carrot stock. Contains soybeans and wheat.