Sauce Concentrate, Demi Glace, 13.6 Ounce

I use Minor’s Sauce Concentrate Demi Glace to fortify my housemade beef sauces, and it adds incredible depth and richness every time. The 13.6-ounce container lasts a long time and is very easy to incorporate into recipes. It enhances the flavor with a smooth, savory finish that really elevates my meals. Perfect for both everyday cooking and special occasions. ✅ Pros: – Deep, rich flavor that enhances sauces – Convenient and easy to use – Good quantity for multiple uses – Perfect for beef and other meats ❌ Cons: – None experienced Tips: Add gradually to sauces and adjust to taste. Store in a refrigerator to maintain freshness. Great base for gravies and stews as well. Bottom Line: Minor’s Demi Glace Sauce Concentrate is a fantastic way to boost the flavor of your homemade sauces. Highly recommend for any home cook looking to add professional flavor!

I think Minor’s Demi Glacé is a terrific product. If you don’t have the many hours it takes to make a homemade Demi this product is for you. I have been buying it for years and will continue to purchase it.

I’m a first time buyer of this product, but no stranger to demo glacé. While it’s not the perfect replacement for homemade it comes very, very close. If your’re a purist you may not care for all of the extra ingredients and additives in this product. That said, this is a very convenient way to get a quality meal on the plate without the fuss. The instructions provided on the packaging assume you’ll use the entire container which makes 2 quarts. I wish they included the measurements for smaller serving sizes.

Works well to deepen flavor in stocks and gravy Better than most on the market for a good price

Demi glace works by a different mechanism than a bouillon base — it is stock reduced with roasted bones until the gelatin and deep Maillard flavor are fully concentrated, and that gelatin is what gives a finished sauce real body. I have ordered this three times since September 2021, most recently in February, because nothing else in my kitchen does that job. Better Than Bouillon I use across several flavor profiles for building broth from scratch. This is the other tool — the finishing richness you add after deglazing a hot pan, not the foundation you build from. In practice it blends smooth with no starchy texture, and a single spoonful into the fond after searing beef rounds a sauce in a way plain stock never manages. I have pushed it too far once — reducing a sauce aggressively while this was already in it, and the salt concentrated past the point of recovery. Taste as you go, especially on a hard reduction. It is a shortcut, not a substitute for true demi glace simmered from roasted bones over a full day. For weeknight pan sauces and braises where that is not realistic, it fills the gap honestly and earns the rebuy.

Is it better than what you would get in a nice restaurant?, no. Do I have time to spend hours making my own? no. Is it a good change of pace for only taking a few minutes? YES. I like this a lot, have used it with steaks and pork chops. Its nice to mix things up a bit and this Glace does it well. I do recommend it!

First off the bat, the product arrived already expired (April 22, 2023). Since it was late April, I gave it a go anyway and threw caution to the wind because I’m already middle-aged. Now I’ve had in-house-made demi-glace from scratch, the nectar of the gods, and it should be because it takes about 14 hours to compile and combine everything. I’ve also had the Savory Choice beef demi-glace product Amazon sells, which is top-notch and the only thing close enough to the “real thing”. But whatever is in this tub is not demi-glace, and if you don’t believe me, check the ingredients. Most of them do not exist in nature. The final product, prepared per directions, was a starchy, artificially-tasting witches’ brew of disgustingness that no amount of brandy, cream, butter, and holy water could redeem. A real disappointment, since I use Minor’s beef and chicken stocks with reckless abandon, good enough to put in a protein shake when you’re ridiculously low on groceries and protein shake. No one on this planet do I despise enough to make this for nor any cook I resent enough to recommend it, and I even had to apologize to the spirit of the cow whose steak I ruined with it. I can’t even compost with it; the worms would put a hit out on me. So it’s at the bottom of my garbage can now while I’m moving on to buying the Savory Choice 6-pack.

As a former chef, I was always curious about these demi-glace mixes, and how close the taste and texture is to the real thing. Minors is well known in the restaurant industry for their various bases, so I figured this would be a good "test." It's OK, but it tastes nothing like real demi-glace, with stock and espagnole simmered over low heat over countless hours - but I didn't expect it to be. I did, however to be a reasonable semblance, which it is not, but I do enjoy the taste. It has it's uses, especially for the home cook. I definitely would not sell this in a restaurant as "demi-glace." The closest taste I can attribute to it is less salty brown gravy packets from the supermarket. Same with the texture - it's definitely NOT the smooth, velvety texture of real demi, again more akin to package gravy (ie. starch thickened). But I'll use it up - it makes a great beef gravy as is, and I actually like the taste of gravy packets. Just don't buy this thinking it is anything near real demi-glace in taste or texture. Also note that if you look at the list of ingredients, beef doesn't even show up until you're 8 ingredients deep