How To Use Demi-Glace de Veau Gold®
Use one part Demi-Glace de Veau Gold® to four parts hot water to make a classic veal demi-glace. Bring to a gentle simmer and whisk until completely dissolved.
1.5 oz. (42.5g) - Makes approximately 1 cup (237ml) of classic French Veal demi-glace.
Demi-Glace de Veau Gold® Ingredients
Veal Stock (veal bones, water), Roux (made of wheat flour and veal fat, Modified Food Starch, Mirepoix Stock (made of carrot, celery, and onion stocks), Mushroom Stock, Sauteed Carrot Stock (carrot stock, sunflower oil), Tomato Paste, Salt. DEM-NaGI060906
Product contains wheat.
Demi-Glace de Veau Gold® Nutritional Facts
|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. 2g||1%|
|Sat. Fat 0g||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 0g|
|Cholest. 1mg||0%||Protein 0g|
|Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%|
I use this specific sauce as well as The Brown sauce frequently. The Demi Glace is my go to sauce. When I was studying to be a Chef, we had to make Veal Demi Glace from scratch. It had to satisfy our French Soils Chef. It took 2 days and hours of meticulous work. This product is better than what I made then. You will never regret using this sauce or any of the fine sauces made by "The Sauce Guy's. "
This is a great product! A former chef who still loves to cook, but can't bring myself to purchase veal bones and make a homemade demi glace that I realistically use 4-6 times a year. It seriously rivals a homemade demi-glace, without the 12+ hours investment. Spectacular flavor, right consistency. A cheat that is actually worth it.
My husband wanted to make a peppercorn sauce to go with our steaks. We used a recipe from a 5 star restaurant in New York. When we found this recipe, the chef talked about how he used the product Demi Glacé Gold instead of making his own demi glacé. When I looked up how to make my own demi glacé, I realized I would never take the time to do this. We ordered the Demi Glacé Gold and followed the peppercorn recipe. It was so easy and the best peppercorn sauce I've ever had. I've also added this product to a beef stroganoff that we love. I would like to purchase this product in a larger container but haven't found out how long it lasts once opened or if you can freeze it.
Just tried this small 1.5 ounce package of demi-glace for the first time. Dissolved the dense little "gelatiny" glob in about a cup of warm water, then "finished" it on the stove with a bit of reduced red wine (boiled with shallots, then strained) and finally some butter whipped in at the end. Great stuff! Smooth, shiny and almost syrupy in texture but in no way "floury." (I also tried the demi-glace straight without the added wine and butter -- perfectly fine as well). Rich beefy flavor and no chemical taste whatsoever. Lovely mahogany color. I have no doubt that Thomas Keller could do better, but for the time savings and convenience for the average home cook, hard to beat. This little package made enough sauce for a small dinner party of beef tenderloin. At a cost of about $5, I think that's a decent value. I would imagine the larger packages would be an even better value.
I ordered this from Amazon this year, to save me having to run a dozen miles away to pick up one locally for the same price. It is a great time-saver: making demi-glace from scratch takes more time and resources than I have available to me. I made an excellent Chateaubriand using this as a base--everyone raved about it. This demi-glace gave it a wonderful, rich flavor, far better than I ever imagined I could make on my own. Is making it from scratch better? You bet. And maybe there are better ones out there I could buy. But for my money, this works wonderfully. A keeper!