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At one time there was a significant difference in the terms demi-glace and reduction. However, that is not the case in the majority of the time since the two terms are frequently interchangeably used. There is a slight difference though since a demi-glace is a sauce based on beef or veal bones. The term also implies that the demi-glace contains a thickening agent such as fat and flour combination generally referred to as a roux. A reduction on the other hand usually consists of boiling bones then adds what are known as aromatics (onion, carrot, leek, celery, bay leaf, thyme parsley). At times the boiling of the ingredients is preceded by roasting the bones, sprinkled with flour first. The liquid, bones and aromatics are slowly simmered for several hours. At this point the bones and aromatics are removed and the liquid further reduced until the stock has the consistency of maple syrup. So instead of going to all the effort and labor it is a lot easier to simply choose a More Than Gourmet base. Quick, easy to use and tasty are the hallmarks.
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