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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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Will Ship On Mar 15, 2016. (see details)
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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.

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

Specifications Show

  • Capacity: 1½ oz
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Questions & Answers

Browse 6 questions and 25 answers
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Why did you choose this?
Sur La Table Store
Have used this in the past.
Michael B on Dec 28, 2015
wanted to try
Jane M on Nov 13, 2015
cause its yummy
K E on Nov 19, 2015
my husband loves to use this in his sauces
Joanne C on Oct 12, 2015
How much Demi glacé does this package make?
Anna G on Aug 8, 2014
Best Answer: It makes approximately one cup.
Reply · Report · Amanda MStaff on Aug 14, 2014
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!!!
Reply · Report · SANDRA S on Nov 25, 2014
· Add Answer · I Have This Question Too (5)
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.
Reply · Report · Margaret K on Dec 26, 2015
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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.
Reply · Report · Glenn L on Apr 4, 2015
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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.
Reply · Report · Amanda MStaff on Jan 14, 2016
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