Sossenkönig - Demi Glace, ready-to-cook sauce

Brown Sauce: Brown sauce is firmly established in traditional French, German, and Italian cuisine. In its most refined form, glace de viande, it is made solely through reduction. Demi-glace, or half-sauce, is classically produced by thickening a bone jus. It is versatile and indispensable in many meat dishes. In its variations, whether with cream as a cream sauce or with red wine and onions as an onion sauce, it is an ideal flavor enhancer for all meat dishes. It is particularly well-suited for stir-fries. Simply sear the meat, remove it from the pan, and continue to saute the pan juices with onions and butter, then deglaze with red or white wine. Add the desired amount of demi-glace and season to taste. Whether with fresh herbs, cream, or mushrooms, demi-glace is versatile and allows for creative expression. It is also suitable as a base for goulash and stews. For these, simply sear onions with meat, season to taste, deglaze with red wine, and add demi-glace. Finish cooking over low heat, either in the oven or on the stovetop. Suitable for all types of meat. A game sauce, for example, can be prepared in no time by adding game spices and cranberries. (See sauce variations) We have omitted gluten as a binding agent in the production of SOSSENKONIG DEMI-GLACE. You will also find no glutamates, yeast extracts, or preservatives. Demi-glace, the multi-talented ingredient in your kitchen.