Sossenkönig - Demi Glace, ready-to-cook sauce

Brown basic sauce The brown sauce is firmly anchored in traditional French, German and Italian cuisine. It is produced in its finest variant as Glace de Viande solely by reduction. The demi-glace, half the sauce, is traditionally produced by binding bone jus. It is versatile and irreplaceable in many meat dishes. In your variations, whether with cream as a cream sauce or with red wine and onions as an onion sauce, an ideal flavor enhancer for all meat dishes. Best suited for stir-fries. Simply sear the meat, take the meat out of the pan and continue frying the onion and butter, then deglaze with red or white wine. Add desired amount of demi-glace and refine as desired. Whether with fresh herbs, cream or mushrooms, the demi-glace is versatile and gives free rein to your creativity. Also suitable as a basis for goulash and stews. Simply fry onions with meat, season to taste, deglaze with red wine and fill up with demi-glace. Finish cooking over low heat in either the oven or on the stovetop. Suitable for all types of meat. A game sauce can be prepared in no time at all by adding game spices and cranberries. (to the sauce variations) In the production of SOSSENKÖNIG DEMI-GLACE we did not use gluten as a binding agent. You will also find no glutamates, yeast extracts and preservatives. Demi-Glace, the all-rounder in your kitchen.