What can I do with 500 ml of demi glace? I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before.

In what types of preparations or recipes would I be able to get the best use out of this - i.e. for which 500 mL of demi glace is enough and the benefits from using it over regular beef stock are evident? Preferably something that I normally wouldn't be able to make without demi glace.
You can make some very good sauces, based on demi-glace.


Bordelaise (if you add chopped shallots, red wine and a bit of marrow) (eat it with grilled beef, steak or pork)
Robert (if you add chopped onions, vinegar and white wine, and a bit of mustard) (fits very well with grilled pork)
Zingara (chop ham, mushrooms and truffle into tiny pieces) (You can mix this with tomato sauce and it goes well with beef tongue)


If you want to use demi-glace as it is, it fits very well with pork chops or lamb, hogget, or mutton.