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4.3 out of 5 Based on the opinion of 538 people
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More Than Gourmet Classic French Demi-Glace, 16 Ounce
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4.7 out of 5 Based on the opinion of 36 people
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More Than Gourmet Demi-glace De Veau Gold, Classic French Veal Demi-glace, 1.5-Ounce Units (Pack of 6)
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4.4 out of 5 Based on the opinion of 178 people
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More Than Gourmet Jus De Poulet Lie Gold Roasted Chicken Demi-glace, 16-Ounce Packages
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4.6 out of 5 Based on the opinion of 35 people
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More Than Gourmet Classic Roasted Vegetable Demi-Glace, 1.5 Ounces (Pack of 6)
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Knorr Demi-Glace Sauce Mix, 28 Ounce Canister
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Knorr Demi-Glace Sauce Mix 2 lbs
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Jus de Poulet Lie Gold (Classic Roasted Chicken Demi-Glace) – 1.5oz
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4.1 out of 5 Based on the opinion of 51 people
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Knorr Professional Ultimate Demi-Glace Sauce Mix Gluten Free, No Artificial Flavors or Preservatives, No added MSG, Dairy Free,
26 oz, Pack of 4
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Savory Choice Beef Demi Glace Reduction Sauce Packet 75gr (pack of 3)
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4.6 out of 5 Based on the opinion of 178 people
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Savory Choice Beef Demi Glace, 2.6 Ounce Packages (Pack of 6)
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4.0 out of 5 Based on the opinion of 140 people
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Minor’s Sauce Concentrate, Demi Glace, 13.6 Ounce
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Recipes
This demi-glace shortcut recipe will save you about 8 hours in the kitchen. The secret is that you make it with store-bought beef stock (or broth).
Sous Vide
Demi-glace is a rich, reduced brown sauce used solo or as a base for other sauces. This meatless version loses the usual veal stock, but none of the texture or flavour.
Jam, Sauce, and Other Spreadables
Though the French canon does not technically categorize a demi-glace as a “mother sauce”—those sauces from which numerous others are derived—this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental. A demi-glace, or “half-glaze,” is made by cooking a rich veal or beef stock down until its volume has reduced by up to 90 percent, which results in a viscous, highly flavorful liquid perfect for drizzling over meat, vegetables, burgers, or poutine. But cooking down the natural gelatin to create that characteristic sticky, viscous texture also zaps a lot of the flavor. We solve this problem by adding confectioners’ glucose syrup to a sauce we reduce by 85 percent. It adds hardly any sweetness; instead, it yields a sauce with just the right mouthfeel, without the stickiness.
Sauces
Awhile back I posted a bit of a cheater’s recipe for the Black Pelican’s Citrus Rosemary Brined Chicken. I saw it on Diner’s Drive Ins and Dives and just had to recreate it. When …
Recipes – Umaci – Sosovi / Sausage & Dressing
Rich and concentrated, demi-glace is well worth the time it takes to make it. Swirled into soups, stews, and sauces, it lends unbeatably complex flavor.
Just One Cookbook – Japanese Food Recipes & More
This demi-glace shortcut recipe will save you about 8 hours in the kitchen. The secret is that you make it with store-bought beef stock (or broth).
Sauces
Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce.