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  • More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6)
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More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6)


Price: $25.48 ($2.83 / oz) + $9.77 shipping
In stock.
Usually ships within 3 to 4 days.
Ships from and sold by Foodies General Store.
  • Pack of six, 1.5-ounces (total of 9-ounces)
  • No MSG or preservatives
  • Made with veal and beef stock

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Frequently Bought Together

More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6) + More Than Gourmet Classic Roasted Chicken Stock, 1.5-Ounces (Pack of 6) + More Than Gourmet Glace De Veau Gold Reduced Veal Stock, 1.5-Ounce Packages (Pack of 6)
Price for all three: $66.38

These items are shipped from and sold by different sellers.

Buy the selected items together


Important Information

Ingredients
Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour & Veal Fat), Modified Food Starch, Mirepoix Stock (Made of Carrot, Celery and Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock.

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

More Than Gourmet Classic French Demi-Glace, 1.5 Ounces

Product Details

  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B001EQ5H6Q
  • UPC: 712102001006
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #36,682 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

A great flavor enhancer.
C. Smith
This is a great product for those times I do not have the time (or inclination) to make a gourmet sauce from scratch.
Amazon Customer
I use it for steak with mushroom demi or as a base sauce for other sauces and it always comes out great.
Razevil

Most Helpful Customer Reviews

47 of 50 people found the following review helpful By E. Berry on November 10, 2011
The other 50% is to not do something stupid to ruin your otherwise delicious sauce, like make a red wine reduction using Yellow-Tail.

Short review: Great stuff/best of its kind by far. No good reason not to use this unless you've got a ready supply of fresh veal-stock.

I'm a hardcore foodie, but not a professional. My friends all think I should open a restaurant because I really can cook (when I'm motivated), but I'm too lazy for that. I've learned the hard way how to make Demi-Glace and, frankly, it's a pain in the ass, not to mention expensive (Veal stock? Really?). But since I'm too narcissistic to make a dinner for friends that is nothing short of awesome (not to mention how competitive and snobby some of my friends are), I will practice/test/rehearse something to perfection before I'll share it.

In search of the perfect red wine redux/sauce, I came across a friend who knew the chef for a restaurant in wine country that made one of the best Wagyu/Kobe filet dishes I've ever had that has stayed on their menu for years. After two years, I finally met the executive chef and after a lot of drinking, he revealed to me that there are two ways to make a great demi-glace red wine sauce - the hard way, and the really really hard stupid way. The really hard stupid way is to do it all from scratch, which if you know what Demi-Glace really entails, you had better have all the stock-making ingredients already on hand on a regular basis.

Or you can use someone else's well designed, fine tuned reduction ready to go.

I've tried several of the others and had varying success, but nothing that would sing out to you "yes, this is the real deal".
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19 of 19 people found the following review helpful By Christine on May 19, 2012
Verified Purchase
I was very impressed with this product.
It says to use a 4/1 with water, here's what I did
1 part reduction paste (container)
1 container of red wine
2 containers juice from meat you are cooking (If you can collect that much)
or
2 containers of water

a healthy dash of onion & Garlic powders
a dash of black pepper
and very important....... a teaspoon of UNSALTED Butter
(this will smooth out the flavors)

All I can say is OMG!!
I drizzled this sauce over the plate, added garlic mashed potatoes in the center
of the plate, added the Beef Tendloin on top of the potatoes, topped the beef with
steamed green beans and then Frenches onion rings (pieces) on top of the beans...
My dinner guests said that they thought they were at a high end resturant!
Experiement & Enjoy!
(I'm buying more!)
I even had left over sauce and used it over hamburgers... OMGx2 !!
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18 of 18 people found the following review helpful By dave h on April 27, 2010
Verified Purchase
This is simply the best ready prepared demi-glace you can buy. I was disappointed when Amazon stopped selling this for a while, so I'm happy they brought it back. This is a must-have for amateur chefs since so many classical sauces use it as the base. There are a multitude of quick sauces you can make from this without the 2-3 days needed to prepare your own demi-glace base. Worth the money if you want to make classical sauces without investing a lot of time in the kitchen.
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9 of 9 people found the following review helpful By AdventureGirl01 on November 19, 2012
Verified Purchase
If you're caught in a pinch (or forgot to read the whole recipe before you started cooking), this could save your dish. It's especially great as a base for other sauces -- one can add mustard or wine or mushrooms, and so on to get entirely different experiences. You cannot use it directly from the pack -- there is a thickener in it that need to spend time in hot water or liquid in order to get rid of the uncooked taste. That said, follow the directions using the plastic container to measure out the water portions and then use a wisk to cook it in a small saucepan. Don't freak out when it looks really thin or takes on a whitish haze -- that's the thickener part starting to cook. It will eventually be incorporated and in a few patient minutes you'll have a fine dark base sauce. I use it and serve it regularly.
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4 of 4 people found the following review helpful By Jonathon K on March 25, 2012
I have used all of More Than Gourmet's products, and this staple has to be my favorite, or at least my most used one. I probably use this on a good 20% of all my main course recipes.

There are two main reasons I am a fan. The first is practical. I now work overseas, and I need products with a good shelf. Sure, I can ship via Amazon directly here, but I like to ship to my US address and then bring products with me on the plane. And all of More Than Gourmet's products have extremely long shelf lives. With the smaller 1.5 ounce packages, I use one as I need it and keep the rest in my small pantry. And if I am going to a diner party where I will cook, it is so easy to bring an individual package. (I also buy the larger 16 ounce container as well, and keep it in the fridge after opening.)

The second one, and this one is the most important, is that it tastes great. It does not have that artificial aftertaste which I find in most powered demi-glace. There is a richness in it which makes everything taste better. I not only use it in typically French-type dishes, but in Italian pasta sauces, all stews, some egg dishes, pot roasts, and even Mexican, Arabic, and Chinese dishes.

Working in SE Asia, getting good beef is problematic and quite expensive. But pork is good. I have discovered that adding some of the demi-glace to a pork pot roast or to a bourguignon goes along way to make it richer and "beefier."

Frankly, I could not do without my More Than Gourmet demi-glace. It iis a must item in any cook's pantry.
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Most Recent Customer Reviews

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