Veal Demi Glace, Salsus 1tr

Salsus Veal Demi Glace is 1 litre of Salsus veal demi glace — the classical foundation stock of French cuisine, made to professional restaurant specification. Salsus veal demi glace is the most versatile and classical sauce base available. As a result, veal demi glace suits veal escalopes, cream sauces and risotto Milanese as the most correct and refined base. Furthermore, the neutral, gelatinous character of veal makes this demi glace the most broadly applicable in the range. In particular, this is the stock that classical French cooking builds most of its sauce repertoire upon.

About Salsus Veal Demi Glace

Salsus is a specialist professional kitchen stock and sauce producer, supplying restaurant-quality bases to serious home cooks and professional chefs. In particular, the Salsus range begins with genuine bone-based stocks and reductions made to restaurant specification. As a result, Salsus products deliver the depth, body and professional finish that home-made stocks achieve only after hours of work. Furthermore, the demi glace range represents the most concentrated and labour-intensive preparations. These are reductions that professional kitchens spend the better part of a day producing. However, the 1-litre format makes even the most complex preparations practical for a home cook or a smaller professional kitchen. In particular, Salsus stocks and demi glaces contain no artificial flavourings, no MSG and no fillers. This is genuine stock-making craft in a ready-to-use format. Additionally, each product suits both finishing sauces and as a cooking base throughout a preparation. That professional quality and genuine stock-making approach define every product in the Salsus range. That is why this product from The Artisan Food Company consistently impresses professional chefs and serious home cooks alike.

Why Choose Salsus Veal Demi Glace From Us

A demi glace is the foundation of classical French sauce-making. It is a stock reduced by half or more until it achieves a rich, syrupy consistency. In contrast to a plain stock, a demi glace has an intensity of flavour and a body that transforms any sauce it enters. As a result, even a small amount of demi glace adds a depth. Hours of reduction at home cannot always replicate it. Furthermore, the Salsus demi glace range is made to professional restaurant specification with no artificial flavourings or fillers. However, demi glace is not just for fine dining. It suits any cook who wants to finish a sauce to a restaurant standard. In particular, two to three tablespoons added to a pan sauce after deglazing will transform the result. Moreover, demi glace keeps well in the fridge once opened and a 1-litre container provides a considerable professional kitchen supply. Additionally, use to enrich braises, stews and gravy where depth and body are the goal. That classical French technique and professional quality define the Salsus demi glace range.

How to Use Salsus Veal Demi Glace

To get the very best from it:

• Use as the classical sauce base for veal escalopes — a piccata, marsala or cream sauce all begin with veal stock.
• Deglaze a veal pan with vermouth or dry sherry, add two tablespoons of veal demi glace for a refined and classical pan sauce.
• Furthermore, use as the enricher for a blanquette de veau where veal stock is the correct and essential base.
• Additionally, use to finish any sauce where a neutral, gelatinous depth of body is needed without a dominant meat flavour.

Perfect Pairings

This product pairs beautifully with:

• Veal escalopes, veal chop and veal osso buco where veal stock is the classical sauce base.
• Vermouth, cream and lemon in a classic veal cream sauce.
• Wild mushrooms and Madeira for a classic sauce madère alongside veal.
• Risotto Milanese where veal stock is the traditional base.

Storage: Keep refrigerated once opened and use within 5 to 7 days. Furthermore, these products freeze well — portion into ice cube trays or freezer bags for a convenient cooking supply. However, check the use-by date on delivery and use unopened stock within that period. Delivered chilled and ready to use.

However you use it, Salsus Veal Demi Glace brings a professional quality that only genuine stock-making craft can deliver. Moreover, the finest cooking always rewards the care taken to source the best kitchen bases.