More Than Gourmet Demi-Glace, Classic French, Demi-Glace Gold
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Cooking instructions
To make a classic demi-glace, use 1 part Demi-Glace Gold to 4 parts hot water. Bring to a light simmer and whisk until completely dissolved (approx 6 minutes). Makes approximately 1 cup (237 ml) of demi-glace. Refrigerate after opening.
Ingredients
Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour & Veal Fat), Modified Food Starch, Mirepoix Stock (Made of Carrot, Celery, and Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock.
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