Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces.

The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock.

An excellent base for dishes served with a brown sauce, this demi-glace is also ideal for stews, goulash, bolognese sauce, stir-fried meat, and roasts, as well as forming the base of more intricate sauces like Bordelaise, Bigarade, Hunter, and Madeira.

Wheat flour, maltodextrin, modified corn starch, sugar, salt, yeast extract, color, tomato powder, dehydrated onions, guar gum, dehydrated garlic, palm oil, spices, citric acid, dehydrated beetroot juice, disodium guanylate, disodium inosinate.

Directions:

1. Blend the required amount of soup powder into cold or lukewarm water while stirring well with a whisk.

2. Bring to boil, stirring constantly.

3. Reduce heat and simmer for 3 - 5 minutes, stirring occasionally.

To produce larger quantities (full container and more):

Dissolve the required amount of soup powder in some cold water and blend into the remaining boiling water. Follow steps 2 and 3 for finishing.
 

Other Ideas 

Add butter, mirepoix, red wine reduction, sliced mushrooms, Madeira, etc.

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