Description: A finished product. Natural veal reduction with fresh vegetables, wine and aromatics. The perfect taste, color, consistency and shine. Frozen to ensure freshness.
Features & Benefits: Reduced Labor Costs--fully prepared and ready to use; savestime and labor in the kitchen without sacrificing flavor orquality. Quality Assured--USDA-inspected; consistent saucefrom batch to batch; produced utilizing freshly roastedveal bones; all mirepoix is fresh: California carrots,peeled onions, celery, parsley stems, bay leaves; producedand monitored by corporate chef; comparable to a chef-madedemi-glace in quality, flavor and texture; frozen to ensurefreshness; product may be refrozen. Easy and Cost-Efficientpreparation--ready-to-use; scoop desired amount fromreusable tub; simply heat and serve; no leftover sauce todiscard or use in marginal specials; great base forConvenient--two pound tub for smaller operators.
To Thaw: Place tub in cooler for twenty-four hours or until thawed, scoop desired portion, refreeze remaining product. To expedite thawing, run tub under cold water until thawed, scoop desired portion, refreeze remaining product.
Stovetop: In a heavy bottom kettle, heat on medium flame while stirring until demi-glace reaches 165 degrees f. Alternate method:heat on bain marie or steam table.
Ingredient Statement: INGREDIENTS: Veal Stock (Water, Roasted Veal Bones, Carrots, Celery, Onions, Tomato Paste, Parsley Stems, Garlic, Rosemary and Thyme, White Peppercorns, Bay Leaves), Demi Glace Sauce Mix [Modified Food Starch, Dried Beef Stock, Dextrose, Beef Fat, Salt, Tomato Powder, Autolyzed Yeast Extract, Gelatin, Caramel Color, Onion Powder, Beet Powder, Xanthan Gum, Artificail Wine Flavor, Garlic Powder, Mushroom Powder, Citric Acid, Extractive of Carrot, Disodium Inosinate, Disodium Guanylate, Spice Extractive, Polysorbate 80 (An Emulsifier)].