Salsus Beef Demi-Glace
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A demi-glace is the backbone of classical French sauce-making — a deeply reduced stock with an intense, concentrated flavour and a natural viscosity that gives sauces their body and gloss. Salsus produces theirs by roasting meaty beef bones and vegetables to build a rich base, then slow-cooking them with water, herbs, and spices before straining and reducing to a dense, gelatinous concentrate. The process uses only natural ingredients with no additives, preservatives, or artificial flavourings, and the result is paleo and keto diet-friendly.
This is the product that bridges the gap between home cooking and professional kitchens. A good demi-glace transforms a simple pan sauce into something with real depth, body, and restaurant-level finish. It serves as the base for red wine jus, bordelaise, peppercorn sauce, and any number of classic reductions, and adds richness to stews, braises, and pie fillings. At ambient temperature, the demi-glace is liquid; when chilled, it sets to a firm jelly — a sign of the natural gelatin extracted during the long cooking process.
Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.
Ingredients: Reduced Beef Stock, (Water, Meaty Beef Bones, Onion, Carrot, Leek, Tomato Paste, Garlic, Thyme, Juniper Berries, Pepper, Rosemary, Clove, Bay Leaf) and Salt.
Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.
Net: 1 litre
Please note: The secondary image displays the demi-glace after it has been stored in a fridge, at an ambient temperature it is runny.
