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?

3 comments

3 Comments

charlesanderson3mo agoTop Commenter

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

the_jake23d agoMost Upvoted

Frozen stock bases are a game changer for sure.

max_ramirez483mo ago

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