French Demi-Glace | Classic French Demi-Glace
Demi-Glace Gold®Special 08/14 to 08/27: 10% off
Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold® is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste.
Use one part Demi-Glace Gold® to four parts hot water to make a classic demi-glace. Bring to a gentle simmer and whisk until completely dissolved.
16 oz. (450g) - Makes approximately 2/3 gal. (2.4 l) of classic demi-glace.
1.5 oz. (42.5g) - Makes approximately 1 cup (237 ml) of classic demi-glace.
Product contains wheat.
|Serving Size: 2 tsp. (11g)
Servings: About 4
Fat Cal. 5
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0.5g||1%||Total Carb. 3g||1%|
|Sat. Fat 0||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 3g|
|Vitamin A 0% • Vitamin C 2% • Calcium 0% • Iron 0%|
Sauces (1998 and 2008) by James Peterson, winner of the James Beard Award
Morton's Steak Bible (2006) by Clarkson Potter Publishers
The Gourmet Cookbook by Ruth Reichl, winner of the James Beard Award
Glorious French Food (2002) and Cooking (2008) by James Peterson
In Good Taste by Victor Gielisse, Mary E. Kimbrough and Kathryn G. Gielisse
Georges Perrier Le Bec-Fin Recipes by Georges Perrier and Aliza Green
The Great Ranch Cookbook (1999) by Gwen Ashley Walters
Delicious Magazine UK (2008) by Coralie Dorman
Cuisine Actuelle by Victor Gielesse
Food Product Design (2007) by Nancy Backas