Beef Demi-Glace
Traditional French style beef demi-glace. A savory reduction of beef stock, fresh vegetables, and natural seasonings. This beef demi-glace is a center of the plate sauce ready to pair with any piece of beef such as steaks, chops, and roasts. Or, use beef demi-glace to add beef flavor to sauces, soups, soups, or braising liquids.
Ingredients
Extracts of (Beef and Veal Stock, Onion, Leek, Celery, Celeriac, Tomato, Mushroom, Carrot, Potato, Garlic, Parsley, Tomato Paste, Spices, Rosemary), Rice Starch, Water, Yeast Extract Tomato Paste, Salt, Sugar, White Wine Concentrate, Cultured Dextrose & Maltodextrin, Garlic Powder, Bay Leaf, Hops Extract
Handling Instructions
Bring 3 parts water to rapid boil, add one part concentrate and whisk until dissolved and well incorporated. Allow to thicken, maintaining a temperature of 165°F. For safe handling heat to a minimum of 165°F. *Refrigerate after opening. * Ratio of demi-glace to water may be increased or decreased based on user preference and product application.
Traditional French style beef demi-glace. A savory reduction of beef stock, fresh vegetables, and natural seasonings. This beef demi-glace is a center of the plate sauce ready to pair with any piece of beef such as steaks, chops, and roasts. Or, use beef demi-glace to add beef flavor to sauces, soups, soups, or braising liquids.
Ingredients
Extracts of (Beef and Veal Stock, Onion, Leek, Celery, Celeriac, Tomato, Mushroom, Carrot, Potato, Garlic, Parsley, Tomato Paste, Spices, Rosemary), Rice Starch, Water, Yeast Extract Tomato Paste, Salt, Sugar, White Wine Concentrate, Cultured Dextrose & Maltodextrin, Garlic Powder, Bay Leaf, Hops Extract
Handling Instructions
Bring 3 parts water to rapid boil, add one part concentrate and whisk until dissolved and well incorporated. Allow to thicken, maintaining a temperature of 165°F. For safe handling heat to a minimum of 165°F. *Refrigerate after opening. * Ratio of demi-glace to water may be increased or decreased based on user preference and product application.