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.

Create Your Next Great Meal with Veal Stock

January 29th, 2015 by Chef Louie

Veal stock is one of the key tools of a professional chef. Its full, rich flavor is also neutral: it elevates and enhances the flavors in a dish without imposing. It can be used in place of beef stock, with lamb, pork, or duck, and as a richer substitute for chicken stock. Veal stock is an incredibly versatile ingredient that can serve as a base for soups, stews, and braises, or as the foundation for a wide spectrum of sauces.   For these reasons, veal stock is just as valuable in a home kitchen as it is in a professional kitchen.

Here are just a few of the ways you can use veal stock for cooking at home:

  • Make an au jus sauce – This simple sauce is perfect for pouring over your favorite roast meat, or you can use it as a dipping sauce. Ever heard of a French dip sandwich? The au jus sauce is the “dip”!
  • Use it as a braising liquid – Whether you’re braising veal shanks, a pork shoulder roast, or a whole chicken, veal stock will enhance the flavor of the meat and add a subtle savory quality to the braising sauce.
  • Cook your veggies in it– Use veal stock to take your veggies to the next level. Simmer them gently in veal stock until they’re tender, then drizzle some of the cooking liquid over the veggies when you serve them. This technique is especially good for root vegetables like carrots.
  • Make a stew – It’s the perfect season for a nice, warm stew. Veal stock makes a tasty flavor base for a slowly simmered stew of veal and aromatic vegetables, or a quickly made stew with Italian sausage, white beans, and canned tomatoes.
  • Whip up a wine sauceCook some shallots in butter, simmer them with some Merlot, thyme, and veal stock, and finish with a splash of cream. Serve your delicious sauce over veal, beef, venison, or pork tenderloin.

With More Than Gourmet’s classic veal stock on hand, you can create these dishes and many more with ease in your own kitchen. To order our veal stock and find more great cooking ideas, visit our friendly online store today!

Create a 5-Star Steak with Beef Demi-Glace

January 25th, 2015 by Chef Louie

If you enjoy beef, nothing satisfies like a perfectly cooked steak topped with a luscious sauce that brings out beef’s deep, savory flavors as it mingles with the flavorful juices from the meat. You can find a steak this delicious at a five-star steakhouse, but you can also create it at home. All you need is a great cut of beef from your butcher, an instant-read thermometer so you can make sure the steak is cooked just the way you like it, and a sauce made with beef demi-glace, which is what the best steakhouses use to make their steak sauces. The good news is that with a quality beef-demi glace on hand, the sauce is a snap.

Here’s how to make a five-star red wine peppercorn steak sauce:


  • 2 tablespoons unsalted butter
  • 3 tablespoons minced shallots
  • 2 teaspoons black peppercorns, crushed
  • 1 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
  • 1 1/2 ounces More Than Gourmet Demi-Glace Gold, diced
  • Up to 1/2 cup hot water
  • 2 tablespoons chopped fresh parsley
  • Salt


  1. Melt the butter in a saucepan over medium heat.  Add the shallots and sauté them for 1 to 2 minutes or until they are translucent. Add the peppercorns and cook 30 seconds. Add the red wine, bring to a boil, and cook until the wine is reduced to 1/2 cup.
  2. Add the Demi-Glace Gold and whisk until it dissolves. Add enough water for the sauce to reach the desired thickness. Stir in the parsley and season to taste with salt.

This simple sauce will take your steak dinner from ordinary to five-star status and bring smiles to the faces of your lucky guests. Better yet, you can make it in 15 minutes or less, and there’s only one saucepan to clean!

For more great sauce recipes you can make simply with our beef demi-glace, take a look at the Family Recipes section at our web site.

Want Great Gravy? A Quality Demi-Glace is Key

January 21st, 2015 by Chef Louie

At its simplest, gravy is just the juices left in a pan after cooking meat or poultry.  Most of us think of gravy as a sauce made with those juices and some stock or milk, thickened with cornstarch or flour.  In some kitchens, gravy gets a bad rap.  It’s too retro—it’s not  “gourmet.”  In other kitchens, no meal is complete without gravy.  At More Than Gourmet, we’re much closer to the second camp than the first one.  We think nothing says comfort food better than pot roast, or turkey and mashed potatoes, or tender biscuits, smothered in savory gravy.

However, we have a little secret weapon for making really great gravy: demi-glace.  It adds a rich, meaty flavor to gravy and enhances its silky texture.  It makes a good gravy into a truly memorable sauce and elevates even the most simple and humble dish.

What is a Demi-Glace?

Demi-glace is a cornerstone of classic French sauce-making and one of the five “mother sauces” of French cuisine.  Demi-glace (French for “half-glaze”) 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. The resulting sauce is highly flavored, glossy, full-bodied, and deeply colored.

More Than Gourmet’s demi-glace is reduced even further to create a rich concentrate that can be reconstituted to use as part of a savory braising liquid or as a base for an elegant sauce.  Our demi-glace concentrate can also be used as is to enhance the flavor of some of your favorite dishes or sauces.

Demi-Glace in Gravy

There are two ways you can use demi-glace to enhance your gravy:

  1. Reconstitute our concentrate (following the package directions) to make 1 cup of demi-glace and substitute that for all or part of the stock or milk in your gravy.  Reduce the amount of cornstarch or flour you use for thickening just a bit, since our demi-glace is already a sauce consistency.
  2. Make your gravy the usual way, but add a spoonful of our demi-glace concentrate to your simmering gravy, whisking to dissolve it.

Either way, you’ll find our secret weapon makes for some truly great gravy, with a silky smooth texture and rich, savory flavor that your family or dinner guests will love.  You may also decide that no meal is complete without gravy!

Having some demi-glace on hand for everyday cooking, as well as special-occasion meals, is always a good idea. In addition to our classic beef and veal demi-glace, we offer veal-only demi-glace, which has a sweeter veal flavor with hints of mushroom; roasted chicken demi-glace, which is lighter in color and perfect for any poultry dish; and roasted vegetable demi-glace, which is AVA-certified vegan.  All of them are made with professional expertise from all-natural ingredients and have an 18-month shelf life in your pantry.  Stock up today at our friendly online store!