Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold® is reduced four times from the classic and allows you to make elegant finished French Sauces quickly and easily. Our low heat cooking techniques and 30-hour reduction process give the product a beautiful shine, flavor and texture, which make finished sauces that are glossy to the eye and decided in taste. It can be used full strength as a glace de viande substitute or can be diluted to a classic demi-glace or even further diluted to a classic veal stock. Classic White Wine Sauce 1 oz. (30 g) Butter ½ c. (125 g) Onions, finely diced 1 c. (250 mL) White Wine 1½ (45 g) Demi-Glace Gold® Sauté onions in butter for 2-3 minutes or until translucent. Add white wine and reduce by half. Add Demi-Glace Gold® and whisk until dissolved. Add dissolved mustard and then add enough water to reach desired sauce thickness. Strain the sauce and return to pan. Add salt and pepper to taste, and stir in additional butter if desired. Serve over pork or other grilled or roasted meats.
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