I read where you made a dish with veal Demi-glacé. Do you make your own or do you buy it?

If you buy it, what kind do you recommend?

I have made it long ago and never will again.

What I used, for the first time, is ordered from D'Artagnan. It's pricey, but worth it.





There's a concentrated, shelf-stable version you can get that's pretty decent/ They make chicken stock too. You can get it at most higher end groceries. The big tub is the better value, but you'd have to use a lot.