Demi Glace
Demi-glace is a rich brown sauce used in French cuisine as it is 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 and reduced by half.
Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet).
Our Demi Glace product can be added 1:1 to any stock to make up the required base sauce. It is produced by Maggi, the world-class professional food brand, and comes in powder form within a resealable box. Total weight 2kg.
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