Veal Demi Glace by More Than Gourmet
Making you own veal based demi-glace at home is a lot of work and requires a lot of roasted bones and other ingredients. However, once made, you can use it for making classic sauces, enhance soups & stews or add extra flavor to many of your favorite recipes.
If you don't have the time or inclination to make a classic veal demi-glace from scratch, there is now product on the market uses in some of the best restaruants in the world by renowed chefs and it is called Demi-Glace de Veau Gold.
This beautiful new veal demi-glace is a 4-time reduction to a rich, pure-flavored glace, does not contain any wine and has a shelf life of eighteen months unopened and twelve months once opened and refrigerated.
How to Purchase Restaurant Quality Veal Demi-Glace
Until now, a classic restaurant quality veal demi-glace was unavailable to home cooks unless they prepared it themselves or settled for a commercial brand loaded with m.s.g. and other chemicals
Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:
Veal Demi Glace $$$$
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So if you are looking for a Restaurant Quality Veal Demi-Glace to make a classic sauce or is required in one of your favorite cookbooks, Demi Glace de Veau Gold is the right ingredient for you.
Recipes Featuring Demi-Glace de Veau Gold
For More Recipes, check out our RECIPE PAGE.
Reconstitution Breakdown
1 lb. (16 oz.) Container makes approximately 2/3 gal. of classic of classic veal demi-glace
1-1/2 ounce puck makes approximately 1 cup of classic veal demi-glace
Demi Glace de Veau Gold Ingredients:
Veal stock, beef stock, roux (made of wheat flour and veal fat), modified food starch, sauteed carrot stock (carrots and sunflower oil), Mirepoix stock (made of carrot, celery and onion stocks), tomato paste, salt, mushroom stock, celery stock, carrot stock, garlic extract, veal fat, spice. Product may contain soy and/or wheat.
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