Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour & 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