Veal demi-glace is the most prized stock in classical French cooking. Veal bones contain a higher proportion of collagen than beef, which means they produce a stock with significantly more natural gelatin — and it is this gelatin that gives a finished sauce its body, gloss, and the ability to coat the back of a spoon.

Salsus produces theirs by roasting meaty bones with onion, carrot, and leek, then slow-cooking them with tomato paste, garlic, thyme, juniper berries, pepper, rosemary, clove, and bay leaf before straining and reducing to a dense, gelatinous concentrate. The result is a deeply flavoured, intensely viscous base that transforms pan sauces and reductions into something with genuine professional finish.

Where beef demi-glace brings depth and richness, veal brings structure. The two are frequently used together — combining equal parts beef and veal demi-glace and reducing with red wine is the classic route to a balanced, full-bodied jus. Veal demi-glace is also the preferred base for bordelaise, peppercorn sauce, Madeira sauce, and any classical reduction where body and gloss matter as much as flavour. It works equally well in lighter preparations — a splash of veal demi-glace added to a white wine and cream sauce for poultry or fish gives it a richness that chicken stock alone cannot achieve.

Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.

Ingredients: Reduced Veal Stock, ( Water, Meaty Beef Bones, Onion, Carrot, Leek, Tomato Paste, Garlic, Thyme, Juniper Berries, Pepper, Rosemary, Clove, Bay Leaf) and Salt.

Storage: Ambient. Store in a cool, dark place. Refrigerate after opening and use within 3–4 days. Alternatively, freeze any unused product.

Net: 1 litre