Salsus Beef Demi-Glace

Name: Salsus Beef Demi-Glace
Brand: CLASSIC FINE FOODS
SKU: SSBDGL
Price: 22.00 GBP
Availability: InStock

£22.00

Norway 1 litre Salsus

Professional-grade beef demi-glace from Salsus, made exclusively from roasted beef bones, vegetables, herbs, and spices. No additives. The foundation for restaurant-quality red wine jus, sauces, and braised dishes.

£22.00

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 ltr

Please note: The secondary image displays the demi-glace after it has been stored in a fridge, at an ambient temperature it is runny.

Salsus beef demi-glace is ready to use — open the carton and measure directly into your pan.

For a classic red wine jus, reduce 150ml of red wine by half in a saucepan. Add the beef demi-glace and bring to the boil — take care, as boiling stock rises quickly and can overflow. Skim any foam from the surface, then reduce heat to a gentle simmer for approximately 50 minutes until the liquid has reduced to around 550ml. The jus is ready when it coats the back of a spoon with a glossy finish.

For portioning, allow 40–50ml per person for a standard main course, or approximately 80ml per person for a classic roast dinner with all the trimmings.

The demi-glace can also be used as a base for bordelaise, peppercorn, or mushroom sauces, or stirred directly into stews, braises, and pie fillings for added body and depth.

Any leftover jus or unused demi-glace can be frozen in portions for later use. Ice cube trays work well for smaller quantities.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

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.