Demi glace is a strong, rich sauce used especially in French cuisine to naturally enhance the flavor of food. Professional chefs love it because it boasts a rich, intense, and unmistakable taste. It is an exceptionally good base for soups and sauces, for braising and basting, and works as a universal ingredient to season any dish.
Try our ready-to-use Demi Glace made according to a traditional recipe from local ingredients and season your meal like in a Michelin-starred restaurant. One package makes up to 8 liters of gourmet base.
...and only from those that truly belong there. For 1 liter of the final product, at least 1,1 kg of beef and veal meat and bones from local farms in Belgium are used. It is cooked for 48–72 hours, together with double-concentrated tomato purée, butter, flour, vegetables, and herbs. That’s it. You won’t find any salt, flavor enhancers, or preservatives in the ingredients. Demi Glace on its own may taste less pronounced, but in a finished dish it fully develops its rich umami and meaty flavor.
Vilgain Demi Glace gives dishes a deeper and richer taste and is very popular among gourmets. You can taste the bone broth, aromatic herbs, and other elements that will elevate your meal to the next level. If you scoop Demi Glace straight from the fridge, it will have a thick, gelatinous consistency, while at higher temperatures it may become more liquid. Thanks to the natural collagen content from the bones, it turns back into a firm jelly when cooled, which is a natural property of long slow-cooked broth.
Water, beef bones 40 %, veal bones 25 %, onion, carrot, pork rind 4 %, celery, tomato puree (twice concentrated), butter (milk), flour (gluten), garlic, herbs.
Allergy: For alergens see ingredients in bold. Product may contain traces of shellfish, fish and sulfites and SO2.
100 ml | |
Energy | 142 kJ / 33 kcal |
Fats | 0,23 g |
- of which saturated fatty acids | < 0,2 g |
Carbohydrates | 3,3 g |
- of which sugars | < 0,5 g |
Protein | 4,52 g |
Salt | 0,14 g |
