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where to buy demi glace in SEA?

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I saw the piece in this month's Saveur and want to buy some premade demiglace. I tried to mail order from one of their recommendations but the shipping was considerably more than the order. Does anyone know a source for good premade demiglace in the Seattle area?

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  1. As with most things, one answer is "Sea Breeze Farm." (http://www.seabreezefarm.net/) They usually have it at the U-District farmers market, and presumably the others. It's quite spendy, but I can't remember the price off-hand -- between $20 and $30 a jar, I think.

    1. DeLaurentis' at Pike at Place Market is a likely spot for it, seen it there before. Whole Foods, maybe?

      2 Replies
      1. re: StripperingGourmet

        I have seen it frozen at Metropolitan Market.

        1. re: StripperingGourmet

          Whole Foods has it frozen. I can't remember the size (probably 12 oz?). It's better than the concentrates because it doesn't have any extra salt.

        2. there is demi glace concentrate of excellent quality at delaurenti's - about $25 to make 10 gallons - i have used it successfully with much less dilution

          1 Reply
          1. re: howard 1st

            I just bought individual packets of demi-glace at the Metropolitan Market in Bryant (55th Street and 40th Ave NE). Good for one serving I think.

          2. Best bet (which I have had success with) is 'Stock Options' veal or beef demiglace and is available at most Whole Foods in the frozen foods section. 8 oz. containers are about $7 or 8 each. and one container would probably reduce down to 2 decent servings (it's not fully concentrated like a finished demi., more like a good, rich stock for a starting point.).

            I slowly caramelize some onion, carrot, celery, tiny bit of garlic (1/4 clove), a pinch of tomato paste, fresh thyme, bay leaf, peppercorns, and a tiny sprig of rosemary (1/2 in. at most) in a little bit of oil or butter, then deglaze with a splash of brandy or cognac, a splash of red wine vinegar, reduce that, add most of a whole bottle of cheap red wine, reduce that to almost dry, then add about 2 or 3 containers of the stock options demiglace. Reduce that to a glossy, syrupy consistency, strain, and whisk in some unsalted butter to finish. Salt is usually unnecessary but you can always taste the sauce and add a little if needed. Or use a sprinkle of fleur de sel on top of your finished dish.

            That is the basic technique French restaurants use for a standard 'red wine demi', and you can play with that by using different types of aromatics, dried fruit, wine, booze, herbs, etc. Enjoy!

            1 Reply
            1. re: chefj3

              Nothing will ever,ever get me into that place, the "wal-Mart of natural food stores".

              Looks like there are other options tho.