I used to make my own demi-glace but a local supplier changed my mind

For the past six months, I made my demi from scratch, roasting bones for hours. It took a full day and my walk-in was always full of stockpots. Last week I tried the frozen demi from a supplier called 'Chef's Reserve' in Chicago. The flavor was just as deep and rich, but it saved me about eight hours of labor. Has anyone else found a good pre-made base they trust for sauces?

2 comments

2 Comments

charlesanderson1mo agoMost Upvoted

I switched to a frozen veal base from a local butcher last year and never looked back.

max_ramirez481mo ago

Frozen veal base? What kind of butcher even sells that?