Demi-glace is the backbone of a classic brown sauce, and making it from scratch takes the best part of two days. This mix gets you there in five minutes.

Made in the UK by Essential Cuisine and supplied in a 1.5kg tub for busy professional kitchens. It is gluten-free and declares no allergens.

Once whisked into water and simmered, it gives a glossy, savoury beef sauce with real body, ready to reduce, enrich or flavour as you like.

Use 68g per litre of water, bring to the boil and simmer for five minutes. Finish with red wine and shallots for a bordelaise, or spoon it over braised short rib.