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.