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Classic Demi-Glace Mix
This Demi-Glace Mix has been made from the finest ingredients to produce an excellent base for all brown sauces, braises, stews and gravies, making it the perfect banqueting ingredient.
Size: 1.5kg tub
Superior Yield: 22 litres
Shelf-life: 18 months
*Directions to make our Classic Demi-Glace Mix:
- simply whisk 68g of the Demi-Glace mix into 1 litre (1¾ pints) of lukewarm (not hot) water in a suitable saucepan.
- Bring to the boil stirring constantly. Allow to simmer for 4-5 minutes. Your
- Demi-Glace is now ready to use.
Product Features
- Perfect for banqueting and high volume usage.
- Created using the finest classic ingredients to give meaty, rich flavours.
- A consistent quality every time, no matter who’s cooking.
- Ideal for use in stews, braises, gravies and sauces.
- Appropriate level of seasoning.
- Superior bain-marie holding qualities.
- Freeze/thaw stable once made up.
- Thickened slightly for your convenience.
Ingredients
Ingredients when reconsituted:
Beef Stock (Water, Beef Stock, Onion, Tomato, Carrot Juice, Herb), Modified Tapioca Starch, Glucose Syrup, Salt, Flavourings, Tapioca Starch, Rice Flour, Potato Starch, Cornflour, Yeast Extracts, Sugar, Maltodextrin, Colour (Caramel), Rapeseed Oil.
^Does not contain declarable allergens under the EU regulation 1169/2011 (Annex 11).
*Meets 2024 salt targets set by Public Health England.
Nutritional Information:
| Typical Values | Per 100ml prepared | Per 100g as sold |
|---|---|---|
| Energy | 90.92kJ / 21.62kcal | 1337kJ / 318kcal |
| Fat | 0.12g | 1.8g |
| (of which saturates) | 0.01g | 0.2g |
| Carbohydrate | 4.71g | 69.3g |
| (of which sugars) | 0.37g | 5.4g |
| Fibre | 0.05g | 0.05g |
| Protein | 0.44g | 6.4g |
| Salt | 0.85g | 12.5g |
Chef'sTips
For a more refined sauce base why not try mixing our Demi-Glace with our Premier Veal Jus (make up both products independently and then you blend in the appropriate proportions for you).
When making stews, casseroles and braises, make the Demi-Glace Mix into a slurry with cold water first, then stir this into the hot meat juices and bring to the boil.
