More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6)
- Pack of six, 1.5-ounces (total of 9-ounces)
- No MSG or preservatives
- Made with veal and beef stock
Frequently Bought Together
Customers Who Bought This Item Also Bought
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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Top Customer Reviews
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".Read more ›
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)
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 !!
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.
Most Recent Customer Reviews
use this for chicken marsala and it really makes the difference in taste. I always loved the Macaroni Grill chicken marsala and this is the secret to making it at home..Published 12 months ago by Bill
I like this to add flavor to some of my dishes.Published 12 months ago by Wood worker and techy guy
This is a great product. Making demi-glace from scratch takes FOREVER and this was just as good with waaaaaay less work. Read morePublished 18 months ago by Sam
Rather than spend hours and days at the stove, you can purchase this. It is something you can make yourself, even if you are a great cook.Published 19 months ago by Eileen M. King
very good for extra treat in broth or heavy gravey or stews. use with venison as special dinner . i recommend the extra price.Published 21 months ago by don siranni
I was expecting a gourmet product and when we opened it and prepared it for our steak we were very disappointed with the lack of flavorPublished on June 16, 2014 by van bradley