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Store-bought demi-glace - thoughts?

alexinct | Dec 23, 201112:49 PM

Hey all, I want to make a sauce that calls for demi-glace, but at this point, I don't really have the time required to make it. I was wondering, does anyone have a favorite storebought one, or is the difference in taste between homemade and storebought so vast that it's best to avoid? I've read that Williams Sonoma's isn't too bad. I'm aiming more for the consistency that demi-glace provides than a taste I suppose. Most of the sauces I've made are kind of runny, so I'm hoping for something more syrupy. Is demi-glace the best way to achieve this, or can I do prepare something else that'll achieve similar results?

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