Who makes the best Demi Glace?

[cajundave]

I have been using the Williams Sonoma Demi Glace lately and it is pretty good, not to salty or fatty. It is certainly not as good as homemade or what you get in a good restaurant.

I buy it out of convenience because the store is close to where I used to work so I have not tried other brands.

What brands have my fellow chowhounds tried and can recommend?

Also what recipes have you guys tried that came out well and what wines if at all have you used to finish the sauce?

I have used Madeira but I find it cloyingly sweet.

[Candy]

D'artagnan makes excellent demi-glace

[mamachef]

That's what I use, and when I'm too lazy to make beef stock at home and then reducereducereduce for demiclgace, I've used a few T. of Better then Bouillion Beef Flavor and added it to their veal demiglace, and everything was just fine.

[ospreycove]

mamachef I am really impressed with the entire line of Better Than Boullion. I use the Clam Base in a Frutti di Mare dish, it rounds out the sauce, served on a bed of Setaro Pasta......None Better!!!!

[mamachef]

Must try. It sure is da bomb, innit?

[jmnewel]

I can't speak to the demi glace part of your message, but, to finish the sauce you need a dry wine. Madeira is fine if it is a dry type— sercial. In a pinch you could use rainwater, but it is too bland for this use, in my opinion. Dry sherries also work well.

[jameshig]

French gourmet makes one that's pretty good. Also, my local wholefoods is actually selling their own, made in house and it's pretty good.

[makonna]

What section can you find the wholefoods one? :)