(More customer reviews)I am lucky to live near a grocery that stocks this. It is a wonderful item that adds *restuant-quality* to your soups, stocks, sauces and flavored rices. Including a teaspoon of this to a recipe (even if you have alread added stock) brings a body and taste that isn't usually expected in cooking outside a professional cooking.
I have tried this flavor as well as the chicken and roasted chicken and they are all excellent. It is the essenese of stock cooked down to a very thick paste/gel consistancy. You can use this in water to make a stock but I have found that adding a small amount to what ever stock you normally use is very good and more cost effective.
Once opened it will stay good a little while in the fridge. I have kept it about a week after opening. If I am going to have it longer I will portion it up into small pieces and freeze the pieces individually.
It is not a salted item like a soup stock cube which is very welcome. If you want more flavor you just can add more without worrying that you item will become so salty you won't be able to eat it. You can season according to your own preference.
I have found this a great help to add to home made soup stocks that are a bit weak in body and flavor. I have also added it to things like risotto and stir frys. Its a wonderful, although not inexpensive pantry item.
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Made in the French tradition established by the father of classical cuisine, August Escoffier, this demi-glace brings traditional French sauces to your table with unprecedented ease. Each container makes nearly a cup of sauce or 2 quarts of veal stockjust add water. Blend demi-glace into classic sauce favorites, such as Bordelaise, Bourguignonne, or Poivrade, or use in rich beef soups and stews.
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