Le Quebecois Grain-fed Veal has just released a new product: veal demi-glace made from Le Quebecois bones.

Unlike the typical recipe for commercial veal demi, which relies upon a roux-thickened espagnole sauce to stretch the amount of veal stock used, Le Quebecois is made in the style of glace de viande, meaning that it is all stock. This results in a purer veal flavor, unclouded by the muddy taste of concentrated brown roux. It also means you can safely serve sauces made from it as part of gluten-free dishes without running the risk of aggravating someone’s allergy.

Le Quebecois Veal Demi-Glace is made in a kitchen by expert chefs and is now available through North American Import Export frozen in 4 pound tubs.

To use, simply thaw the demi and add to your preparations as you would house-made demi-glace. No reconstitution or dilution necessary. Any leftovers can merely be frozen again and used at a later date.