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Demi-glace??

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?

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    snaporaz RE: Ora Jan 31, 2008 03:13 PM

    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.

    2 Replies
    1. re: snaporaz
      Ora RE: snaporaz Jan 31, 2008 03:22 PM

      Hmmm, I've seen those and you confirmed what I suspected about these not being all that great. But I, too, have no time to go through the process...

      1. re: snaporaz
        MMRuth RE: snaporaz Feb 1, 2008 03:57 AM

        I use these as well on occasion, but I know that Dean & Deluca also sells a different brand - don't remember the name though.

      2. m
        mangiamama RE: Ora Jan 31, 2008 05:23 PM

        Williams-Sonoma sells Chicken, Beef & Veal demi-glace at $29.00 a jar.

        1 Reply
        1. re: mangiamama
          r
          Ricky RE: mangiamama Feb 1, 2008 08:03 AM

          I actually prefer the Williams-Sonoma demi-glace vs D'Artagnan's

        2. Ora RE: Ora Feb 1, 2008 08:16 AM

          Maybe I'll do a stock reduction as a sub...
          Thanks for tips everyone!

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