Quick and Easy Way to Boost Flavor: Demi Glace

I know times are hard and likely to get harder, but there are a few things that I’ve discovered aren’t worth skimping on. One of these is the Williams-Sonoma Demi Glace from poultry, beef and veal.

These extraordinarily rich concentrated bases add a complexity to sauces, stocks, soups, stews, spaghetti sauce and so much more that it would take hours … and more money, for the home cook to achieve on their own.

One of the great things, over and above the reguarly store brands in that they don’t list salt as the first ingredient. I can’t deal with overly salty foods. I like to be in control of the amounts by adding it myself.

These jars are pricey, I can’t kid you there, but they will last you a least six months in the refrigerator after opening, and a very little bit goes a long way to producing a superior result.

Try one. I do think you’ll become a convert too.