Now In-Stock at Native Maine:

Demi-Glace

by:

(Ships frozen)

D’Artagnan Duck and Veal Demi-Glace (6.5 oz.) $6.75 each

An all-natural robust duck and veal stock, well reduced to bind sauces for your favorite dishes. All natural, made with no flour, gelatin, salt or sodium added…only duck and veal bones, plenty of vegetables and red wine!

D’Artagnan Veal Demi-Glace $6.75 / 7.5oz

D’Artagnan Veal Demi-Glace $46.25 / 9# (1gal)

This is THE product used by professional chefs everywhere to produce spectacular sauces and rich soups.

A Little About Demi-Glace

Demi-glace is a rich sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine and the mixture is then simmered for hours, even days until reduced by half. Due to the considerable efforts and energy costs involved in making a traditional demi-glace, it is more common for today’s top chefs to substitute a high quality pre-made product, like that from D’artagnan. Using these premium demi’s are another way of avoiding the high product, energy and labor costs inherent in preparing the sauce, while achieving a consistent superior demi-glace every single time.

How To Use Demi-Glace

Veal Demi-Glace is a fantastic base that you can use to create flavorful sauces for veal and cuts of meat (game, beef steaks, roasts and chops) where a richer, sweeter, lighter veal flavor is required. You can further enhance the veal demi glaze with a touch of HOOD heavy cream, wine, fresh herbs, seasonal mushrooms and truffles. Try a teaspoon per cup of Native Maine Brand™ rice, and other Native Maine Brand™ grains for delicious added flavor. Additional Suggestion: By using a variety of wines you can create more robust and more aromatic sauces with lighter, sweeter notes. Wines to consider would include Merlot, Marsala & Madeira. Keep in the freezer next to the duck fat which is also in stock at Native Maine.

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