Use one part Demi-Glace Gold to four parts hot water to make a classic demi-glace. Bring to a gentle simmer and whisk until completely dissolved.
Demi-Glace 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), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock.
Product contains wheat.
From More Than Gourmet: "Blending classic culinary recipes and techniques with cutting-edge food processing technology is at the core of our sauce-making expertise. At MTG, we use the highest quality fresh food ingredients, apply state-of-the-art food processing technology, and produce products in a world-class, custom-built facility.
Our approach to sauce making is simple. Take the old world culinary recipes and techniques and study them. Dissect their essence and understand what scientific basis lies beneath. Take the pieces and reassemble them without the limitations of a typical commercial foodservice kitchen. Thus, we can develop a purpose-built process with the best equipment for the job. Since sauces and stocks are all we do, we can truly be specialists in our methods, our people, and our food processing facility, while remaining true to our roots in the French classics."