More Than Gourmet Gluten-Free Veal/Beef Demi-Glace - 10 lb Bucket

10-pound bucket

For chefs and professional kitchens that use demi-glace regularly, this 10-pound foodservice bucket of More Than Gourmet Gluten-Free Demi-Glace puts a deeply flavored, concentrated sauce base within easy reach—without dedicating the time, labor, burner space, and ingredients required to produce demi-glace from scratch.

Made with veal stock and beef stock, along with mirepoix, red wine, tomato, and veal fat, this professional-size demi-glace provides the savory depth and body you want for classical sauce work while also serving as a versatile foundation for contemporary restaurant cooking.

Use it as the starting point for pan sauces, red wine sauces, mushroom sauces, gravies, jus, braises, stews, and reductions, or add it to house-made stocks and sauces when they need more depth, body, or consistency. Because it's concentrated, chefs can portion only what they need for a particular prep or service and adjust the intensity to suit the finished dish.

The large-format bucket is particularly useful for restaurants, caterers, hotels, clubs, commissary kitchens, and other high-volume foodservice operations. It can help reduce prep time while providing reliable flavor from batch to batch—whether you're building a sauce for tonight's service or producing larger quantities for banquet and catering work.

It's also a useful back-of-house ingredient for kitchens that want the flexibility of demi-glace on hand without maintaining a dedicated production schedule for it. Scoop out what you need for a sauce, braise, soup, or stock and return to it as the menu demands.

10 lb foodservice bucket

Gluten-Free

Ingredients: Veal Stock (Veal Bones, Water), Modified Food Starch, Mirepoix (Carrot, Celery, Onion), Red Wine, Rice Flour, Beef Stock, Tomato Paste, Salt, Veal Fat, Celery Stock, Carrot Stock.

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The Restaurant-Kitchen Secret: More Than Gourmet Demi-Glace & Glace

Explore our guide to demi-glace and concentrated stocks, including how professional kitchens use them to build sauces, reductions, braises, stocks, and more—with less prep and consistent results.