Kitchen Etc

Aromont Roasted Veal Demi-Glaze with Roux

Now you could if you were a stickler for the classical French method make your own demi-glace. But frankly your time could be better spent putting the rest of the meal together setting the table and enjoying a leisurely dinner. This convenient "liquid gold" has all the right stuff and is very easy to use. Simply mix 5 tablespoons worth into a pint of water until it is dissolved. Then heat to boiling adjust water quantity as needed for taste and viscosity.Net weight 7.4 oz. Makes 3 pints Ingredients: modified food starch water fluid extract of roasted veal beef flavor (contains glucose fluid extract of beef beef extract potassium phosphates) sunflower oil salt dextrin tomato concentrate autolysed yeasts lactose gelatin onion concentrate veal fat carrot concentrate leek concentrate cocoa extract garlic concentrate mushroom concentrate celery juice malted flour olive oil Made in France

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Aromont Roasted Veal Demi-Glaze with Roux