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Store-bought demi-glace - thoughts?

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Hey all, I want to make a sauce that calls for demi-glace, but at this point, I don't really have the time required to make it. I was wondering, does anyone have a favorite storebought one, or is the difference in taste between homemade and storebought so vast that it's best to avoid? I've read that Williams Sonoma's isn't too bad. I'm aiming more for the consistency that demi-glace provides than a taste I suppose. Most of the sauces I've made are kind of runny, so I'm hoping for something more syrupy. Is demi-glace the best way to achieve this, or can I do prepare something else that'll achieve similar results?

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  1. I like the "More than Gourmet" Brand. I can find it in my local up-scale grocery store...
    http://www.morethangourmet.com/our-pr...
    Good Luck,
    P
    ps for those of you know I am GF, several of their poultry and seafood and veggie glaces are gluten free...

    1. Fixing a runny sauce by adding demi isn't the way to go. Your sauce probably needs to be reduced more to get the consistency you're looking for.

      What adding demi-glace will do is give you that extra depth of flavor to really make a sauce pop.

      I'd also recommend making you're own demi-glace versus a store bought one, starting with you're own stock. You can make a large batch and it will last in the freezer for a long time. The process of making stock and demi is rewarding, transforming remnants of an animal that cannot be eaten into something that elevates the rest of your cooking.

      1. Make your own. Yeah, it takes a long time, but it's WORTH it, seriously.

        If you just refuse to make your own, then more than gourmet- website above and whole foods or your local specialty market should carry it.

        Also, if you have a whole foods, you may want to go in and check at the hot bar to see if they make their own there. I know the one where I used to live did and sold it to me for cheap!

        If you want a thicker consistency, then the sauce you have made is more of a broth. To thicken, make a roux, or make a slurry with some corn starch, but that is a gravy and not a demi glace, and "yes," there is a difference.