- Ora Jan 31, 2008 03:07 PM
I want to make a cassis reduction recipe that calls for demi-glace. I've never purchased any -- ever. I understand quality/flavor varies considerably. Which brand would you buy that is readily available in Manhattan? Which store has the best prices?
I sometimes buy it at Citarella. They make their own, though I believe they use veal and chicken stock. D'Artagnan also makes it, and you can usually find that at Fairway on the top shelf of the organic poultry section.
Truth be told, neither is that good, but I don't often feel like roasting bones and going through repeated deglazings, so I accept it as a necessary shortcut.