The History of French Demi-Glace

May 17th, 2015 by Chef Louie

The French have made fabulous contributions to world culture. Among them: art, fashion, wine, and our favorite— cooking. And within the wonderful world of French cooking is Auguste Escoffier and his musings on stock making.

Consider Escoffier’s thoughts on stock from the late 1800s:

“Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.”

The history of demi-glace is really the history of cooking stock. Let’s begin by defining demi-glace.

Demi-glace is a mixture of brown stock (usually roasted veal or veal and beef stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables and thickened with a browned roux. This mixture is slowly simmered over a long period of time until it is reduced by half, which is where demi-glace gets its name. What results is a rich, robust and delicious sauce that can be drizzled over meats or used as a braise, glaze or dipping sauce.

Great on its own, demi-glace has been used as the base for some of the world’s best sauces for centuries. We like to think of it as the LBD (Little Black Dress) of stocks –you can dress it up or down. A simple sauce, or a more elaborate sauce-it’s up to you.

Demi-glace is so versatile and serves as the foundation for sauces like Classic Bordelaise Sauce, Sauce Chausseur, Sauce Poivrade, Sauce Robert and many, many more.

Consider these simple possibilities for a weeknight meal: Use demi-glace to make a simple Red Wine Sauce, a Bolognese Meat Sauce for pasta, and even Barbecue Sauce.

While Escoffier gets so much of the credit for these fabulous sauces (and modern stock making as we know it) we have to go back a few hundred years to see the raison-d’être for stocks and sauces in the first place.

Although the explanation itself isn’t all that sexy, it boils down (no pun intended!) to a few simple facts: sauces came about to act as a meat tenderizer, and even more importantly, as a flavor enhancer. In a time before refrigeration was invented and modern cooking methods produced consistent heat, sauce greatly improved the flavor of meat, poultry, seafood and game.

In the 1600s, French chefs were considered rock stars.  One of these chefs- François La Varenne- started organized food prep in a systematic way. He was responsible for inventing bisque and Bechamel Sauce. This really was the starting point of French cooking.

Along came food writer Marie-Antoine Carême in the early 1800s and took things a step further. He’s considered to be the father of classic French cooking.  Carême was credited with the idea of “Mother Sauces” (Escoffier added the fifth, and refined it even more!) These five Mother Sauces are the foundation for great sauce making and so important in the world of cooking.

Sauce Bechamel : a roux mixed with milk or other dairy that makes a white sauce.

Sauce Espagnole: A basic brown sauce made of beef or veal stock. It’s the foundation for demi-glace.

Sauce Veloute: A light roux mixed with a clear stock-chicken stock is a great example.

Sauce Hollandaise: The only stock not thickened by a roux, it’s an emulsion of egg yolk and melted butter.

Sauce Tomate: A thick sauce achieved by cooking down; thickened by roux.

Though demi-glace was popular in Escoffier’s time, it also saw a rise in the 2oth century, when the iconic American chef Julia Child introduced it in her cookbook, Mastering the Art of French Cooking  (Knopf-1961). She also used demi-glace on her television show, “The French Chef”, which began in 1963.

Julia used a slightly different recipe for her demi-glace than traditional chefs would call for. Deemed a “semi demi-glace,” it left out the Espagnole Sauce and sped up the process. While Julia’s take on the French demi-glace wasn’t traditional, it did revive the concept of demi-glace as a sauce in popular cooking – particularly in America.

But the concept is the same and remains alive today.

Stock making and sauces are integral in every type of world cuisine. In culinary schools, stock-making is one of the first things that aspiring chefs learn. Why? Stock is the best way to build flavors. It’s a labor of love, and while we love the results, it’s a bit of an undertaking at home. And if you use stock as much as we do, you’ll love the convenience that MTG offers!

Today, millions of chefs across the world use the French demi-glace to beef up their dishes. Some use Escoffier’s traditional methods, while others save time and effort by opting for Julia’s. Most home cooks use the semi demi-glace as well, or use a pre-made demi-glace product like More Than Gourmet’s.

In our kitchen at MTG, we do the same thing as Escoffier, but on a much larger scale. We wonder what he’d think of our kitchen. We know he’d love our products!

Want to add French demi-glace to your next home-cooked meal?
Now is a great time to stock your pantry. Through May 26, 2015 save 20% on all pack sizes of our Classic French Veal Demi-Glace , Classic French Demi-Glace, Roasted Chicken Demi-Glace and our Classic Vegetable Stock.

And as always, we have great recipes to use our products on our More Than Gourmet recipe blog.

Interested in learning more?

If you want to delve further into some great reading about stocks and sauces, here are two suggestions from our personal library:

The Saucier’s Apprentice (1976) by Raymond Sokolov (Knopf). It’s absolutely timeless and well-written.

Sauces (1998) by James Peterson (Wiley & Sons) is another terrific reference.

You can easily pick up a used copy of either book on Amazon.





May 5th, 2015 by Chef Louie

It seems like nearly everyone nowadays is jumping on the gluten-free bandwagon.

Even restaurants have more gluten-free options on their menus. But to manage any kind of dietary concern, it’s best to eat at home — where you have total control in the kitchen.

While some people have an allergy, intolerance or even Celiac disease, others are simply looking to drop a few pounds or eat healthier.

There are even a few of our valued staff who follow a gluten-free diet, so we understand the challenges firsthand.

Regardless of which camp you’re in, More Than Gourmet has you covered.

Our Gluten-Free Demi-Glace Options

It’s hard to find a ready-made demi-glace without wheat flour; and it’s time- consuming to make it from scratch. This is where we come in.

At More Than Gourmet, we offer a wide variety of gluten-free demi-glace options, sauces and stocks, as well as a nice collection of gluten-free recipes for you to try.

What Separates These Sauces From Our Other Offerings?

  • No gluten-filled flour – Most traditional demi-glace sauces use regular, enriched wheat flour which contains gluten. We don’t!
  • Gluten-free thickeners – In place of wheat flour, we use other alternatives for thickening our gluten-free demi-glace sauces. Tapioca starch is gluten free, and that is what we use in several of our stocks.
  • No hidden additives – Our demi-glace sauces use only the best ingredients and most tried-and-true cooking methods. You won’t find processed additives, flavorings or preservatives (which often contain gluten).

When you order one of our gluten-free sauces, you never have to worry that there are hidden traces of gluten in your food. We make sure you can stick to your diet with ease while eating delicious, home-cooked food.

Here is a simple recipe for a gluten-free demi- glace that uses our Glace de Viande Gold®.

Gluten-Free Demi-Glace (Makes about 1 cup)

The classic French mother sauce: now gluten-free.  The secret?  Our Glace de Viande Gold®  and a little rice flour-which is also gluten-free and easy to digest. The deep flavor of this velvety sauce is delicious on its own, or with splash of Madeira or Port, a handful of sautéed mushrooms, or a sprinkling of chopped fresh herbs.


  • 1 1/2 ounces Glace de Viande Gold®
  • Water
  • 1/2 tablespoon unsalted butter, at room temperature
  • 1/2 tablespoon rice flour


  1. In a liquid measuring cup combine the Glace de Viande Gold® and enough water to total 1 cup, and then pour the combination into a small saucepan.  Over medium-low heat, whisk until the solids dissolve and the mixture comes to a simmer.  Adjust the heat to stay at a gentle simmer, and cook, stirring occasionally, for 6 minutes, until the glace thickens slightly.
  2. While the glace is simmering, combine the butter and rice flour in small bowl and work them together with a spoon or spatula to make a thick paste.
  3. After the glace has simmered for 6 minutes, whisk in the butter/flour paste until it dissolves.  Continue simmering, whisking frequently, another 2-3 minutes, until the sauce thickens to the point that it will coat a spoon.

Need More Gluten-Free Ideas?  Try our roasted chicken demi-glace or our classic roasted vegetable demi-glace. For other More Than Gourmet gluten-free sauces, see these options. Your best bet is to order the Saucemakers Dozen, so you will have a wide variety of gluten-free products at the ready.





Two Easy Demi-Glace Recipes

April 28th, 2015 by Chef Louie

Demi-glace. As with all things French, even the word has a certain panache to it.  No need to be intimidated by the terminology-here is a quick explanation:

Demi-glace is a mixture of brown stock (usually beef and veal stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables. This mixture is slowly simmered over a long period of time until it is reduced by half.  The result is a highly flavored, glossy, full-bodied, and deeply colored sauce.

But, as busy as today’s cooks are, making stock is indeed time consuming. The combination of the cost of the ingredients and the time required to make the brown stock, then the Espagnole Sauce, and then the demi-glace is something of a problem.

MTG’s French Demi-Glace Gold®  is a great solution.  It’s made with wholesome, natural ingredients according to the traditional French recipe developed by French master chef Auguste Escoffier. Our 30-hour reduction process results in a beautiful demi-glace.

The simplest way of using French demi-glace is as a sauce on its own. Think of it as very upscale gravy. Its glossy sheen enhances the presentation of nearly any cut of meat you want to cook– beef, lamb, veal, pork, or game.  The rich flavor of demi-glace adds a delicious gourmet touch to simple meals such as baked chicken breasts or quickly grilled chops. For a Sunday supper you can spend the extra time preparing a large roast, and finish the dish with a generous drizzle of French demi-glace to wow everyone at the dinner table.

Another reason to love demi-glace? It’s easy to make additions to French demi-glace, like a little Port wine or some sautéed mushrooms, and almost instantly have a deliciously nuanced sauce.  Having demi-glace on hand in your pantry opens up a world of sauce options, both classic and contemporary.

French demi-glace has a number of other uses, as well.  It can be swirled into soups, stews, and other dishes to add a complex, savory flavor.

At MTG, we love making stock and you’ll love what it does for your cooking. We are always coming up with new ways to use our products and developing delicious new recipes for you.

Here are two very simple recipes to get you started this week. Enjoy!

Braised Veal Meatballs (serves 4-6)

We especially prize this recipe for its versatility.

Make it as an appetizer, or an entrée. Make it ahead, or even freeze it. These tender veal meatballs, gently braised in our Demi-Glace Gold®, make the perfect appetizer or a savory main dish served over home-style mashed potatoes. Sounds like the perfect Sunday dinner, doesn’t it?


  • 2 slices sourdough or French bread, soaked in milk
  • 1 pound ground veal
  • 4 ounces ground pork
  • 4 ounces ground beef
  • 1/3 cup grated Parmesan cheese
  • 2 1/2 tablespoons ricotta cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 3/4 ounce Demi-Glace Gold® or Demi-Glace de Veau Gold® dissolved in 1/2 cup hot water


  • Remove the crusts from the bread and squeeze out the milk; tear the bread into small pieces.  In a mixing bowl, combine the bread with the veal, pork, beef, Parmesan, ricotta, parsley, and a sprinkle of salt and pepper, kneading and squeezing the mixture until everything is well blended. Moisten your hands and shape the meat mixture into walnut-sized balls.
  • Heat a large skillet over medium-high heat, add the oil, then the meatballs. Cook, turning the meatballs to brown them on all sides, about 3-4 minutes.
  • Reduce the heat to medium-low, add the dissolved Demi-Glace Gold® (or Demi-Glace de Veau Gold®), and simmer the meatballs in the demi-glace for about 10 minutes, until they are cooked through. Season to taste with additional salt and pepper


Sauce Fines Herbes  (makes about 1 ¼ cups) 

One of the beautiful things about classic French cooking is the way that it leans heavily on herbs. This recipe is a one that uses several great herbs, including chives, which are coming up now in our Midwest gardens.

The term-Fines herbes-is a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives. These herbs lend a bright flavor to this sauce.  Infused with white wine and finished with butter, it’s just the right touch for chicken, veal, vegetable, or egg dishes.



  • 1 tablespoon unsalted butter
  • Salt and ground black pepper
  • Combine the wine, the reserved herb stems and chives, and the shallot in a medium saucepan.  Bring the wine to a boil over medium heat and cook until it is reduced by half, to about 6 tablespoons.
  • Reduce the heat so the wine is just simmering and add the reconstituted Demi-Glace Gold®.  Simmer gently until the sauce coats the back of a spoon, then strain the sauce through a fine mesh sieve.
  • Return the sauce to the pan and bring it back to a simmer.  Add the chopped fresh herbs and the butter, and whisk until the butter melts.  Season to taste with salt and pepper.

For even more inspiration, visit our family recipes section.

Happy cooking!













Beef Stock Recipes: 3 Steak Styles to Impress Your Guests

April 21st, 2015 by Chef Louie

Few things satisfy a dinner guest like a big, juicy steak. Here are some of our very favorite sauce recipes to dress up your steak. We are particularly fond of this recipe for filet mignon with brandy cream sauce. An elegant filet calls for an equally elegant sauce, and this sauce is exactly what’s called for.

Imagine a tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme–now that’s luxury!  Light the candles, put on some soft jazz and enjoy this stellar entree with a glass of your favorite Burgundy. It will be a memorable meal that will leave your guests basking in the glow of a great evening.

If you have our Glace de Viande Gold® handy in your pantry, you can quickly whip up these sauces.

Filet Mignon with Brandy Cream Sauce  (serves 4)


  • 3 tablespoons unsalted butter, divided
  • 1/4 cup minced shallots
  • 2 tablespoons brandy
  • 1 sprig fresh thyme
  • 2 teaspoons Glace de Viande Gold® dissolved in 1/2 cup hot water
  • 1/2 cup heavy cream
  • Salt and ground black pepper
  • 2 6-ounce filet mignons (beef tenderloin steaks)
  • Chopped fresh thyme for garnish


  • Melt 2 tablespoons of the butter in a small saucepan over medium heat.  Add the shallots and cook until they’re tender and translucent, about 5 minutes.
  • Add the brandy and cook until the brandy has almost completely evaporated
  • Add the thyme, diluted Glace de Viande Gold®, and cream.  Bring the mixture to a simmer, and cook until it coats a spoon, about 10-15 minutes.
  • Remove the thyme sprig and season the sauce to taste with salt and pepper.  Set aside, covered.
  • Season the filets with salt and pepper.  Heat a small skillet over medium-high heat.  When the pan is hot, add the remaining tablespoon of the butter.  As soon as it is melted, add the steaks and sauté them, turning once, until they’re cooked to your liking, about 4 minutes per side for medium-rare. Transfer the steaks to warm plates.
  • Pour the sauce into the skillet in which the steaks were cooked.  Over low heat warm the sauce, stirring to scrape any browned bits from the pan into the sauce and incorporate any pan juices.  To serve, ladle the sauce over the steaks and garnish them with chopped fresh thyme.

Another reliable classic to try is our bordelaise sauce. This classic French sauce is a simple concoction of wine, our brown stock, bone marrow, shallots and herbs. It’s traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.

Last, but not least, try this simple sauce for a pan-seared steak.

Want even more great recipes using our Glace de Viande Gold®? Head straight to our recipe section.





Vegetable Stock Recipes–Two Great Vegan Meals to Try | More Than Gourmet

March 31st, 2015 by Chef Louie

As a vegan, you have to keep on your toes in the kitchen.  We have plenty of vegan recipes in our arsenal to make your cooking easier and more enjoyable.   Each of these vegetable stock recipes uses only vegetables and absolutely no meat.  Our stock offers clean, fresh flavors that are important in bringing out the flavor in vegan dishes.  And even though the calendar says it’s spring- here in the Midwest we still have some chilly weather ahead of us. Consider these warm vegan dishes to enjoy as we happily transition into spring.

Vegetarian Split Pea Soup

Although often made with a ham bone, this version of split pea soup is so hearty and heart healthy you won’t miss the meat. Serve with thick slices of rustic bread.

  • 1 tablespoon vegetable oil
  • 1 rib celery, finely chopped,
  • 1 medium parsnip, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 pound green split peas, rinsed and picked over
  • 1 medium carrot, finely chopped
  • 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and ground black pepper, as needed

(Serves 4)


  1. Heat the oil in a large, heavy pot over medium heat. Stir in the vegetables and sauté until they have softened, 8 to 10 minutes, stirring occasionally.
  2. Add the peas, diluted stock, thyme, and bay leaf, and season with salt and pepper. Bring the mixture to a boil, cover, and reduce the heat so the liquid is simmering. Cook until the peas are very tender, about 1 to 1 1/4 hours.
  3. Remove the bay leaf from pan. Transfer the soup to a food processor and pulse until it is almost smooth.  Return the soup to the pot and heat until hot, adding more water, if necessary. The soup should be rather thick.  Season to taste with additional salt and pepper and serve in warmed bowls.

Vegetarian soup with Pasta and Tofu

This vegan soup is filled with flavor and protein from plenty of veggies, smoked tofu, and pasta.  It’s all brought together with our Veggie-Stock Gold® .   It’s the perfect lunch or dinner for a chilly day!

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 ribs celery, trimmed and diced
  • 3 carrots, peeled and diced
  • 5 cups vegetables of your choice, diced or cut in small bite-size pieces
  • 3 ounces Veggie-Stock Gold® dissolved in 8 cups hot water
  • 1 cup ditalini or other small pasta
  • 1 package (8 ounces) smoked tofu, cut into bite-size pieces
  • 2 tablespoons chopped fresh savory or parsley
  • Salt and ground black pepper

(Serves 6-8)


  1. Heat the oil in soup pot over medium heat. Add the onion, celery, and carrot and cook, stirring until slightly softened, about 2-3 minutes.
  2. Add the 5 cups of vegetables and cook, stirring, 1-2 minutes more.
  3. Stir in the diluted Veggie-Stock Gold® and bring the soup to a boil, then reduce the heat until the soup is simmering.  Cook for 20 minutes.
  4. Add the ditalini and cook another 10 minutes, until the pasta and vegetables are tender.
  5. Add the tofu and savory and simmer until the soup is heated through. Season to taste with salt and pepper.

Shop our pantry to order:













Choosing the Right Meat Stock for Your Meal

March 29th, 2015 by Chef Louie

Head to the stock section at your grocer, and you’ll see many choices. While chicken or beef stocks may seem like the obvious choices, don’t be afraid to try other meat stocks. Be adventurous!  More Than Gourmet makes a variety of stock to suit all your cooking needs. All of our stocks are produced without chemicals, preservatives, artificial colors or synthetic flavors. You take care to cook mindfully, and so do we.

Stock is so versatile and should be a pantry staple.   It’s the easiest way to create delicious pan sauces, soups, braise meats, or to add that extra oomph to grains and side dishes. Simply put, stock is the magic ingredient to great flavor.

The most important thing to remember is that stock should complement, never dominate the flavor. In the end, it’s all about flavor and what you like!

Here are a few things to consider when choosing meat stock:

Meat stocks go with meat dishes—If you’re cooking lamb, for example, you’ll want to use our lamb stock. The same holds true for chicken, duck, turkey and beef.

If the store doesn’t have the exactly what you want, no worries.  Just be sure to stay in the same general family. For red meat- beef or lamb stock works well. For poultry, you can use chicken, duck or turkey stock. In very simple terms, think of it like a wine pairing.

Meat Stocks are amazingly versatile in side dishes–This spinach and feta rice pilaf makes terrific use of our Glace de Viande Gold or our Glace d’Agneau Gold (lamb stock). The rice is cooked with onion, garlic, and oregano, then the beef stock is added as the cooking liquid. The dish is finished by stirring in fresh spinach, diced tomatoes, chopped olives, and feta cheese. The medley of hearty flavors is enhanced by the beef stock.

It’s the perfect side for roast beef or lamb, burgers, or meatloaf.  You can vary it by adding some sautéed mushrooms or red peppers (or both) in place of the tomatoes–or stir in some seasoned and cooked ground beef or lamb, or some black beans to make it a one-dish meal.

Spinach and Feta Rice Pilaf

  • 1 1/2 cups long-grain white rice
  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 tablespoons Glace de Viande Gold® (or Glace de Agneau Gold®) dissolved in 3 cups hot water
  • 2 tablespoons lemon juice
  • 12-16 ounces fresh baby spinach leaves, roughly chopped
  • 1 cup diced tomatoes, fresh or canned (drained)
  • 1/4 cup chopped Kalamata olives
  • 4 ounces feta cheese, crumbled
  • Salt and ground black pepper


  1. In a large saucepan, combine the oil and the onion over medium-low heat and cook until the onion is tender and translucent.  Add the garlic and oregano and cook for another minute.  Add the rice, stirring to coat it with oil, and cook 2-3 minutes more.
  2. Pour in the diluted Glace de Viande Gold® and add the lemon juice, stirring quickly to combine.  Increase the heat and bring the liquid to a boil.  Reduce the heat to lo
  3. Place the rice in a mesh strainer and rinse, rubbing the grains between your fingers, until the rinse water runs clear.  Set the rice aside.
  4. w, cover the pan, and cook until the rice is just tender, about 15 minutes.
  5. Remove the pan from the heat and stir in the spinach.  Cover the pan and let it stand for 5 minutes, until the spinach is wilted.
  6. Stir in the tomatoes, olives, and feta and season to taste with salt and pepper.

At MTG, we make our traditional stocks the right way, according to classic recipes, with quality ingredients, and long, slow cooking over low heat. We suggest keeping a package of our “Saucemakers Dozen” handy in your pantry, and you will be prepared for anything!

Need more inspiration? Look at MTG’s  extensive selection, each one handcrafted by our expert, in-house chefs.













Three Gluten-Free Sauces To Have in Your Repetoire

March 24th, 2015 by Chef Louie

Maintaining a gluten-free lifestyle can be challenging, but with a little creativity and forethought, you can quickly create delicious gluten-free sauces that will make you a star in your own kitchen.

Here are three of our favorite gluten-free sauces from our recipe collection to get you started:

Maple-Chipotle Barbecue Sauce—Most store-bought barbecue sauces contain gluten.  This gluten-free sauce will become a staple in your repertoire. The combo of smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce.  Brush some on pork spareribs, steaks, or chicken quarters just before they’re done cooking and pass the rest at the table. This great little sauce will yield about 1 1/2 cups, but we like making a double batch of this to use later on in the week!


  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 2 roasted red peppers, stemmed, seeded, and peeled (see note below)
  • 1-2 canned chipotle peppers, or to taste (packed in adobo sauce)
  • 1/3 cup maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon ground allspice
  • 2 teaspoons Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 cup hot water
  • Salt and ground black pepper


  1. Heat the vegetable oil in a medium saucepan over medium-low heat.  Add the onion and sauté until translucent, about 5 minutes.  Add the garlic and sauté for another minute.  Transfer the onion and garlic mixture to the bowl of a food processor fitted with a steel blade.
  2. Add the roasted red peppers, chipotles, maple syrup, Worcestershire, vinegar, and allspice to the food processor and process until smooth.
  3. Return the purée to the pan and whisk in the dissolved Glace de Viande Gold® or Glace de Poulet Gold®.  Bring to a simmer over medium-low heat and cook until the sauce has thickened, 20-30 minutes. Season to taste with salt and pepper.
  • Note: To roast red peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides.  Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.)  After they’re cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.

Mustard Tarragon Butter Sauce—Simple enough for a weeknight but equally impressive for company, this silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken. Click here for Mustard Tarragon Butter Sauce

Dried Cherry Cognac Glaze—Serving lamb for Easter? Try this rich, decadent sauce spiked with cognac and the sweetness of dried cherries. It’s marvelous over lamb, but equally at home with your best beef or veal roast, or with venison. Make it ahead to cut down on prep time Easter Sunday.  Click here for Dried Cherry Cognac Glaze

Need more gluten-free sauces to amp up your home-cooked menu Head to our recipes section, and find your inspiration there!



Authentic Stock Recipes Even a Beginner Can Try

February 10th, 2015 by Chef Louie

You don’t have to be an expert chef to use our stocks in a delicious and inventive way. In fact, with our flavorful beef, chicken, vegetable, and seafood stocks, all you need are a few ingredients and some easy-to-follow authentic stock recipes, and you’ll have a great home-cooked meal in no time.

Want to try something new this week? Give these easy and authentic stock recipes a whirl:

Quick Braised Chicken with Apples


  • 6 boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1 tablespoon canola oil
  • 1 large red onion, thinly sliced
  • 2 medium apples, cored and sliced
  • 1/2 cup apple cider
  • 2 teaspoons Glace de Poulet Gold dissolved in 1 cup hot water
  • 3 tablespoons apple butter
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons water


  1. Season the chicken generously with salt and pepper on both sides. Heat the canola oil in a sauté pan over medium heat until hot but not smoking. Sauté the chicken to brown it on both sides. Remove the chicken from the pan and set it aside.
  2. Add the sliced onion to the pan, season with salt and pepper, and sauté, stirring constantly. After 3 minutes, add the apple slices and sauté for about 2 more minutes, until the onions are tender.
  3. Reduce heat to medium-low and add cider, diluted Glace de Poulet Gold, and apple butter, stirring to combine. Return the chicken to the pan, cover, and simmer 5-7 minutes, until the chicken is cooked through.
  4. Transfer the chicken to a warm platter and cover with foil.  Combine the cornstarch and water in a small bowl, then whisk it into the simmering braising liquid.  Simmer, whisking constantly, for 3-4 minutes, until the liquid has thickened.  Season to taste with salt and pepper.  Serve the chicken with the sauce spooned over the top.

Glazed Carrots


  • 1 generous tablespoon Glace de Viande Gold dissolved in 1 1/2 cups hot water
  • 2 tablespoons sugar
  • Pinch of ground black pepper, plus additional as needed
  • 6 tablespoons unsalted butter
  • 1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengths
  • Salt
  • 2 tablespoons chopped fresh parsley


  1. In a large saucepan, whisk together the dissolved Glace de Viande Gold, sugar, pinch of pepper, and butter over medium heat until the butter is melted.  Add the carrots and stir to combine.
  2. Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze.  If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan.  Season to taste with salt and additional pepper.
  3. Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

Rice Pilaf


  • 2 tablespoons butter
  • 1/2 medium onion, diced
  • 1 cup long grain white or brown rice
  • Salt and ground black pepper
  • 3/4 ounce Veggie-Stock Gold dissolved in 2 cups hot water


  1. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring often, until it is soft, about 5 minutes.
  2. Reduce the heat to low, add the rice and cook, stirring constantly, for 3 minutes.
  3. Season with salt and pepper and add the reconstituted Veggie-Stock Gold. Bring to a simmer, cover the pan, and simmer another 15-20 minutes, until all the stock is absorbed.

To find more easy authentic stock recipes, browse our Family Recipes collection—and shop our pantry to find quality, all natural stocks to use in your home kitchen.

Top 5 Cooking Sauces for Italian Dishes

February 9th, 2015 by Chef Louie

In most cuisines, there are classic cooking sauces that are used time and time again. In French cooking, there are demi-glace, béchamel, veloute, and hollandaise; in Indian cuisine there’s curry (with nearly endless variations), and in Greek cuisine, there are avgolemono, and tomato and meat sauces made with cinnamon and fragrant herbs.

Italian cuisine is no different, and a handful of cooking sauces serve as the foundation for many Italian meals. The popularity of Italian food in the U.S. has made these five sauces some of the most beloved and familiar ones:

  • Marinara – This classic simple tomato sauce is made with olive oil, a little garlic, dried chilies, and oregano or fresh basil. It’s often served with pasta, but is also delicious with fish, chicken, and vegetables.
  • Pesto – Made from basil leaves, olive oil, garlic, pine nuts, and Parmesan cheese pounded or processed into a paste, pesto can serve many uses. Drizzle it over pasta, spread it on pizza, or top a grilled steak or chop with a spoonful.
  • Aglio e olio – Just olive oil flavored with garlic and parsley, this sauce is terrific with pasta, as well as meat, poultry, seafood, and vegetables.
  • Alfredo – This rich sauce is made from cream, butter, Parmesan cheese, and freshly ground black pepper. It makes a classic dish tossed with fettuccine, but it also complements chicken or shrimp.
  • Bolognese – Perhaps the queen of Italian sauces, this sauce gets its hearty, savory flavor from beef, veal, and pork slowly simmered with aromatic vegetables, wine, and tomato paste, and finished with a little butter and light cream. It’s usually served with a simple pasta, but it can also be used to make a tasty lasagne, to stuff baked zucchini or peppers, or to top polenta or baked potatoes.  In our version of Bolognese, we stir in our demi-glace, which adds a deliciously rich, meaty depth of flavor to the sauce.

If you’d like to make some of these classic Italian cooking sauces in your own kitchen, stock up on our demi-glace for that Bolognese! See our recipes section for more creative cooking ideas your family will love.

Making a Traditional Demi-Glace: Should You Use Pre-made?

February 6th, 2015 by Chef Louie

Traditional demi-glace has been used as the base for some of the world’s best sauces for centuries. It’s the foundation for sauces like BordelaiseRobert, PoivradeChausseur, and many, many more. You can also use it to make simple wine sauce, Italian meat sauce for pasta, and even barbecue sauce!

Demi-glace is a mixture of brown stock (usually roasted veal or veal and beef stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables and thickened with a browned roux. This mixture is slowly simmered over a long period of time until it is reduced by half, which is where demi-glace gets its name.

However, making it from scratch can be something of a challenge for a home cook—the combination of the cost of the ingredients and the time required to make the brown stock, then the Espagnole Sauce, and then the demi-glace is something of a problem. The answer is choosing a quality pre-made demi-glace to use in your kitchen. With demi-glace in your pantry, you can have a delicious, restaurant-quality sauce in no time.

Want to make sure you’re choosing the best traditional pre-made demi-glace for your at-home sauces? Here’s what to look for:

  • Low-heat cooking techniques –Demi-glace should be cooked on a low simmer, allowing it to build flavor and develop texture slowly. Demi-glace that’s cooked over high heat won’t have the same texture, flavor or consistency, and it will greatly affect how your sauces will turn out
  • Long reduction process – A good demi-glace isn’t made in minutes. In fact, done right, it should take a day or longer at low temperatures to reduce properly! This is the only way to produce the rich, deep flavor demi-glace is known for.
  • A glossy shine – Demi-glace should look shiny, with a light, glossy finish that’s noticeable at first glance. This indicates that it has undergone the proper reduction process, and has the right consistency and thickness.
  • Quality, all natural ingredients – The ingredient panel of a pre-made demi-glace should list meat stock, roux, vegetables or vegetables stocks, red wine, tomato paste, and a moderate amount of salt. Fillers, preservatives, artificial flavors and colors, and too much salt have no place in a good demi-glace.

At MTG, we make our traditional demi-glace the right way, according to classic recipes, with quality ingredients, and long, slow cooking over low heat. Try our French demi glace and see for yourself. We also offer veal demi-glace, roasted chicken demi-glace, and roasted vegetable demi-glace, so you can create a sauce that fits your menu perfectly.