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slide 1 of 1, More Than Gourmet Classic French Demi-Glace,
More Than Gourmet

More Than Gourmet Classic French Demi-Glace

To make a classic demiglace, use 1 part DemiGlace Gold to 4 parts hot water. Bring to a light simmer and whisk until completely dissolved approx 6 minutes. Makes approximately 1 cup 237 ml of demiglace. Refrigerate after opening.
Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour & Veal Fat), Modified Food Starch, Mirepoix Stock (Made of Carrot, Celery, and Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock.
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contains wheat