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--Demi-Glace is fully prepared and ready--to-use; Prepared Demi-Glace saves time and labor in the kitchen without sacrificing flavor or quality. Quality assured-USDA-inspected; Consistent sauce from batch to batch; Produced utilizing freshly roasted veal bones; All mirepoix is fresh: California carrots, peeled onions, celery, parsley stems, bay leaves; Produced and monitored by corporate chef; Comparable to a chef made demi-glace in quality, flavor and texture; Frozen to ensure freshness and product may be refrozen. Easy and cost-efficient preparation--ready-to-use; Scoop desired amount of Veal Demi-Glace out of reusable tub; Simplyheat and serve; No leftover sauce to discard or use in marginal specials; Great base for signature sauces--add herbs, wines or condiments for custom flavors; Five pound tub for mid-size 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)].