16 oz tub
Recipe Update: More Than Gourmet has updated the recipe for its Classic Veal Demi-Glace Gold. The current formula is now gluten-free and made with 10% chicken stock. The previous formula is no longer being produced and is not available. If you've purchased this demi-glace from us before, please review the updated ingredients below. We hope you'll like the new recipe just as much—if not more!
A classic French demi-glace can take the better part of a day—or longer—to make from scratch. This hard-to-find, professional-quality demi-glace gives home cooks an easy way to add the deep flavor, body, and richness of a long-reduced sauce without making one from scratch.
“Magic in a plastic container.” — Toni
More Than Gourmet Classic Veal Demi-Glace Gold is a deeply concentrated demi-glace made with veal stock, chicken stock, vegetables, red wine, tomato, mushroom, and gelatin. Slowly reduced for more than 30 hours, it develops the rich savory flavor, silky body, and beautiful sheen that make demi-glace such a useful foundation for French sauces and so much more.
This is one of our favorite kitchen shortcuts. Keep it in the refrigerator and use a spoonful whenever a dish needs more depth. Whisk it into a pan sauce after searing steak, lamb, pork, or chicken; build a red wine or mushroom sauce around it; add it to braises, stews, gravies, soups, or homemade stock; or use it to give roasted vegetables and mushrooms another layer of savory richness.
The flavor is concentrated without being overwhelmingly salty, so you can add richness without taking over the dish. And because a little goes a long way, one tub can handle a surprising number of dinners.
“This is the good stuff. This is the best demi-glaze we have found anywhere. It makes a huge difference in cooking." — Peter
Use the demi-glace straight from the tub when you want an intense boost of flavor, or dilute it as needed for sauces, soups, stocks, and other cooking.
Makes approximately 2/3 gallon of prepared demi-glace.
Gluten-Free | Current formula contains 10% chicken stock
Ingredients: Veal stock (veal bones, water), chicken stock, vegetable stock (carrot, celery, and onion stocks), modified food starch, red wine, sea salt, chicken fat, gelatin, tomato paste, dried mushroom juice concentrate.
From the ChefShop Library
The Restaurant-Kitchen Secret: More Than Gourmet Demi-Glace & Glace
What's the difference between demi-glace and glace—and what can you actually do with them? Explore our guide to these hard-to-find kitchen shortcuts, including how to use them for sauces, stocks, soups, braises, gravy, and more.
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