Williams Sonoma sells jars of demi-glace for 29 dollars. Sounds like a
lot but worth every penny. A few tablespoons makes the best beef stew
you ever made. I'm a big fan of making my own stock and have done so
for years but I can't touch this product and don't think any home cook
can come close. We usually ask for a jar of the beef for a Christmas
present.

Ginny

Gil Faver wrote:
> well, the subject line says it all.
>
> anyone found any good veal or beef stocks on the market? How does their
> price compare with making your own? I am thinking of buying 50 pounds of
> veal bones, making 1/3 into white stock, and 2/3 into brown stock, then
> making some brown sauce and demiglace.
>
> aside from my time (I donate that for free), what is the cost comparison?
>
> thanks.