Ready-made broths are available in stores, often under the name demi-glace, but their ingredients frequently include additives such as colorings, thickeners, or flavor enhancers. It is much better ...

Demi-glace has its roots in France, a country known for its sophisticated sauces. The recipe was first described in the 18th and 19th centuries by Marie-Antoine Carême, who cooked for, among ...