Product Detail

Finally, a simple solution to all those recipes that require a rich, brown stock to make sauce. Prepared using modern culinary techniques, our demi glace's gelatinous nature comes from the long, slow cooking of bones. You will be amazed at the body and rich flavor our demi glace gives your sauce.

Brand Information

Protectors of Excellence™

Product Detail

Finally, a simple solution to all those recipes that require a rich, brown stock to make sauce. Prepared using modern culinary techniques, our demi glace's gelatinous nature comes from the long, slow cooking of bones. You will be amazed at the body and rich flavor our demi glace gives your sauce.

Preparation & Usage

Port wine sauce: After removing meat or poultry from pan, sauté 1 diced shallot. After 15 seconds, add 1/2 cup port wine. Reduce until a little liquid is left. Add 2-3 tbsp. of demi glace. Bring to a boil and serve inmediately.

Features

Revered by 4 star restaurant chefs

A rich duck and veal stock for making flavorful sauces

No artificial ingredients

No preservatives