Anonymous wrote:demi-glace (made from veal bones) is a lot of work - a solid 1 or 2 days of cooking and reducing. You can buy it a many markets in the sauce sections in the form of a hockey puck that can be rehydrated. Personally, I use chicken stock which is much easier to make.

One Christmas I made it, to go with whatever roast I was making. I was home from college at my moms. I literally cooked all day and the meal was just about done. The Demi glaze was straining into a out in the sink. My mother was doing the dishes and trying to clean up a little before dinner. She washed it down the drain.........I almost murdered her lol

Harris Teeter or Balduccis both carry it.

Anonymous wrote:Sigh. Just MAKE it. Basically you are making stock and the reducing it to a very concentrated firm. Keeps in the fridge ridiculously long. Just rebook it and out it in a ckean container every week it 10 days.

I've bought it at Balducci's before.

demi-glace (made from veal bones) is a lot of work - a solid 1 or 2 days of cooking and reducing. You can buy it a many markets in the sauce sections in the form of a hockey puck that can be rehydrated. Personally, I use chicken stock which is much easier to make.

Rebook = reboil

Sigh. Just MAKE it. Basically you are making stock and the reducing it to a very concentrated firm. Keeps in the fridge ridiculously long. Just rebook it and out it in a ckean container every week it 10 days.

Thanks, PP! Very helpful!

PP here... and be aware. It's EXPENSIVE but a little goes a long way

Wiliiams Sonoma sells it. It's amazing.

You can also find it at whole foods. Near the broth seciton

I've been cooking with Blue Apron (I know, another BA mention) and I love some of the recipes and want to make them myself. The only ingredient I am unsure about is where to get demi-glace. It isn't something I've seen for sale at the grocery store. Is this something I can easily make? Or substitute?