Demi-glace  is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.

Our veal demi-glace is made from reduced veal stock and is the cornerstone of all brown sauces.It can be used as-is or turned into something truly unique by adding fruit, alcohol, spices or herbs.


Another fine product from our friends at Canabec.



Size of unit: 300 ml

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