Dallas - In search of Demi-Glace

[PeterQ]

Does anyone know where I can find a Veal based Demi-Glace in Dallas?

[PeterQ]

Thanks for all of your suggestions. I ended up puchasing the demi-glace at Central Market. It comes in a 1.5oz shelf stable container for about $4.50. You reconstitute it in 1 cup of water. I used this to make a Bordelaise sauce. I was not impressed with the Demi-Glace . It didnt have the depth of flavor I had hoped for, and had a strange texture. I would not buy it again. Central Market does carry another demi-glace that is frozen and about 3 times the cost. They were out of it when I was there. Maybe that one would work better.

[irodguy]

I was talking to a friend of mine and they suggested Hirsch's in Plano http://www.hirschsmeats.com/. Evidently the do Demi in the freezer.

[CocoaNut]

I just came from Central Mkt and having read this post, I checked. They have 1.5 oz(?) containers for 4 dollars and some change. Other "flavors" are different prices.

[Webra1]

If cost isn't important, I've seen it at Williams-Sonoma for $29.00 in a large jar.

[sandih]

Sur La Table sometimes carries small containers of it.

[chickstein]

Call the Black Forest Bakery in Dallas and ask them. You could also try German Deli.com in Colleyville.

[navfett]

You could always make your own and freeze it? Get it going in the morning and leave it on low all day on a saturday.

[irodguy]

Central carries Demi. You could of course always make your own, it's not all that time consuming. I personally have made a Lamb Demi-Glace several times. I simply keep the trimed part off my Lamb shanks.

[gavlist]

Strangely enough, try calling Rex's seafood on Lover's near Inwood. They make their own stocks, including veal. I don't know if they make demi-glace, though.

[theabroma]

The best solution ... if you don't want it make it yourself, is to visit Rex, chat with them about how they make it, and if that passes muster, buy a bunch, take it home, and reduce it yourself. The jarred varieties are expensive, and in my experience, not really wonderful. Veal demi is a problem for the home cook ... but you could always "syndicate" the 50# lots of veal bones that commercial meat purveyors sell - that is, split the box among friends - and make your own.