Salsus beef demi-glace is made exclusively from natural ingredients. The stocks are made from roasting bones and vegetables to enhance their rich taste then place them into a cooker with water, vegetables, and spices for slow cooking. They do not use additives and are paleo and keto diet-friendly. For perfect red wine jus - reduce 150ml red wine by half add the demi-glace - bring to the boil, being careful that it does not boil over (boiling stock makes a real mess and is extremely painful on the skin). Once boiling, skim any foam that rises to the surface then reduce the heat to a simmer for approx 50 mins. The perfect, restaurant-quality jus is achieved when the liquid is reduced to 550ml in total. For portioning, 40/50ml is a good main course for one, with the exception of a classic UK roast which is around 80ml. Any leftover jus can be frozen for use at a later date.  Net: 1 Ltr Ingredients: Reduced Beef Stock, (Water, Meaty Beef Bones, Onion, Carrot, Leek, Tomato Paste, Garlic, Thyme, Juniper Berries, Pepper, Rosemary, Clove, Bay Leaf) and Salt. Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.  Please note: The secondary image displays the demi-glace after it has been stored in a fridge, at an ambient temperature it is runny.