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SKU: 86165

Classic French Demi-Glace

Fantastic sauce is all natural, completely free of MSG, GMOs, chemicals, preservatives and fillers. Sauce is reduced four times from the classic demi-glace style, so you can make elegant finished French sauces quickly and easily.Read More

4 95 $4.95
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Description

Fantastic sauce is all natural, completely free of MSG, GMOs, chemicals, preservatives and fillers. Sauce is reduced four times from the classic demi-glace style, so you can make elegant finished French sauces quickly and easily.

Features Hide

  • Ready to use and shelf-stable for up to 18 months

Specifications Show

  • Capacity: 1½ oz
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Questions & Answers

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Browse 6 questions Browse 6 questions and 27 answers
Why did you choose this?
Sur La Table Store
It really boosts the flavor in beef gravies and sauces.
Carole P on Mar 18, 2016
Have used this in the past.
Michael B on Dec 28, 2015
It really boosts the flavor in beef gravies and sauces.
Carole P on Mar 18, 2016
If you want to give your stew, your hearty soups and your sauces with an extra deep flavor, use Demi - Glace Gold...you will not believe how delicious your food will be
Marzia P on Feb 27, 2016
Have used this in the past.
Michael B on Dec 28, 2015
cause its yummy
K E on Nov 19, 2015
wanted to try
Jane M on Nov 13, 2015
my husband loves to use this in his sauces
Joanne C on Oct 12, 2015
i have not tried this product. i have heard that the delicious sauce that we eat in restaurants are called demi glace so i tried to find it in overstock,com. this is what i saw and so i would like to try them. i will order them again if it is good
rosalie s on May 13, 2015
Labor saving shortcut.
Carl B on Apr 6, 2015
heard good things want to try!!!
erica L on Feb 24, 2015
To make this product yourself would take days.Great amounts of gas or electricity, a great deal of work, gathering of ingredients and on and on.
IT IS MARVELOUS. WORTH EVERY PENNY.
Frank F on Feb 1, 2015
Difficult to make authentic glacé, need bone marrow etc
Sharon L on Dec 29, 2014
I want to prepare a Madiera Wine Sauce to go with Christmas dinner beef tenderloin and I'm too lazy to make the demi-glace from scratch. I trust Sur La Table, so I ordered their demi-glace.
Gary P on Dec 7, 2014
I am making Beef Wellington for Christmas Party and this Demi Glace makes the red wine sauce a snap to make.
CHRISSY R on Nov 8, 2014
I love to cook and wanted to try this product.
carol r on Aug 20, 2014
First time to try this. I plan to compare it to WS brand Demi glacé
Linda L on Aug 4, 2014
If you want to give your stew, your hearty soups and your sauces with an extra deep flavor, use Demi - Glace Gold...you will not believe how delicious your food will be
Marzia P on Feb 27, 2016
cause its yummy
K E on Nov 19, 2015
How much Demi glacé does this package make?
Anna G on Aug 8, 2014
BEST ANSWER: It makes approximately one cup.
Hi there, I can't tell from the photo. Is this in powder or liquid form? Thanks.
A shopper on Nov 25, 2014
BEST ANSWER: This is a liquid. I have used it for veal and beef. It is absolutely wonderful. The flavor is real, does not taste like a fake flavored veal or beef. Adds depth to anything you would make, be it a roast or anything you would prepare that needs a good hearty sauce. My cupboard is NEVER without it anymore. Enjoy!!!
is this for beef also ?
A shopper on Dec 25, 2015
BEST ANSWER: As the demi Glace is made from beef and veal, I used it as a base for a mushroom sauce to go over steak. It was delicious.
Does this have wine in it?
John K on Apr 1, 2015
BEST ANSWER: Yes, here is the ingredients list "Veal Stock (veal bones, water) Rous (made of wheat flour and veal fat), Modified Food Starch, Mirepoix Stock (made of carrot, celery and onion stocks) Red Wine, Beef Stock, Tomato Paste, Salt Celery Stock, Carot Stock.
I used demi glace to replace stock in a recipe for a marsala style ragu with ground veal. It turned out very salty with the salt overwhelming the thyme and sage and parsley themes in the ragu. I am guessing next time I should either use 1/2 demi glace and 1/2 stock. I do like having this on hand to enrich sauces. sadly now I have a lot of salty time involved ragu. Any other thoughts either on the demi glace or possible help for the salt problem?
Marie S on Dec 19, 2015
BEST ANSWER: To cut down on the salty flavor, you may be better off using half broth with the demi glace instead of stock.
 

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