Veal Stock (Veal Bones, Water), Roux (Made Of Wheat Flour And Veal Fat), Modified Food Starch, Mirepoix Stock (Made Of Carrot, Celery, And Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock.
To make a classic demi-glace, use 1 part demi-glace gold to 4 parts hot water. Bring to a light simmer and whisk until completely dissolved (approx. 6 minutes). Makes approximately 1 cup (237 ml) of demi-glace. Refrigerate after opening.
Always refer to the actual package for the most accurate information