Classic Demi-Glace Is the Key to a Great Fall Meal

September 19th, 2014 by Chef Louie

Fall is the time we’re excited to get back into our kitchens and spend time making soups and stews, long-simmered braises, and hearty sauces.  Classic demi-glace is a key ingredient for flavorful fall cooking.  This versatile sauce 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. The 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.

More Than Gourmet’s classic demi-glace is reduced even further to create a rich concentrate that can be used as is to enhance the flavor of some of your favorite fall dishes or reconstituted to use as part of a savory braising liquid or as a base for a hearty sauce. Here are a few delicious ways to cook with classic demi-glace this season:

Use it as your secret ingredient–simply add a spoonful (or two!) of the concentrate to a stew or chili, a meat or root vegetable soup, or even a pot of beans to impart a savory deep flavor that will make the other ingredients in the dish sing.

Make classic demi-glace part of a tasty braising liquid for nearly anything you cook low and slow.  Try our recipes for Oven Barbecued Chuck Steak, Sonoran Lamb Shanks, and Braised Veal Meatballs to experience how demi-glace can take a braised dish from ordinary to outstanding.

Create a spectrum of sauces perfect for chilly weather with classic demi-glace as your base.  Here are a few of our fall favorites:

  • Wild Mushroom Sauce: Studded with wild mushrooms and enriched with cream and our demi-glace, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.
  • Sauce Lyonnaise: According to renowned Lyonnaise chef Paul Bocuse, “In Lyon we put onion in almost everything.”  French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce.  It’s superb with mashed potatoes or roasted vegetables, grilled or roasted beef, pork, lamb, game, or poultry.
  • Red Wine Sauce: This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game.  It’s delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam–or whatever works well with your dish.
  • We even like to add demi-glace to our Traditional Bolognese Meat Sauce to bring out the deep meaty flavor of this treasured Italian ragu.

As you start to feel a chill in the air and the leaves start to turn, be sure to stock up on More Than Gourmet’s classic demi-glace to get ready for cooking this fall.  Take a look at our family recipes web page, too, for more ideas and inspiration.

Gourmet Meal Recipes to Try Before Summer Is Over

September 4th, 2014 by Chef Louie

September is a great month to enjoy the last of summer produce as the season gradually shifts to fall.  Now is the time to feast on summer squash, peaches, tomatoes, corn, peppers, eggplant, and fresh herbs! They’re delicious in simply prepared salads, pastas, and grilled fare during this busy back-to-school season.  Here are a few gourmet meal recipes to try this month:

Barley and Corn Salad with Basil

Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil.  Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken–or even lobster for a superlative summer dinner.

  • 3/4 ounce Veggie-Stock Gold (or Fond de Poulet Gold) dissolved in 2 cups hot water
  • 1 cup quick-cooking barley
  • 2 cups fresh corn kernels (from about 4 medium ears)
  • 1 pint cherry tomatoes, halved
  • 1 medium or 1/2 large cucumber, seeded and diced
  • 1 bunch green onions, white and tender green parts, sliced
  • 3 tablespoons white wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons olive oil
  • 1 cup torn fresh basil leaves
  • Salt and ground black pepper

Bring the dissolved Veggie-Stock Gold to boil in a saucepan over medium-high heat.  Add the barley, reduce the heat, cover the pan, and simmer until the barley is cooked, about 10 minutes.  Let stand about 5 minutes.

Transfer the barley to a large bowl.  Stir in the corn, tomatoes, cucumber,  and green onions.  In a small bowl, whisk together the vinegar and lime juice, then drizzle in the oil, whisking constantly.  Pour the dressing over the salad, add the basil leaves and stir to combine.  Season to taste with salt and pepper.

Pasta with Summer Squash and Tomatoes 

A terrifically simple summer dish–sauté some fresh veggies, add our Veggie-Stock Gold, fresh herbs, and a little butter, and toss with warm pasta.  Delicious!

  • 1/4 cup extra-virgin olive oil, divided
  • 4 (about 20 ounces total) yellow squash, trimmed and cut in 1/2-inch dice
  • 4 (about 20 ounces total) zucchini, trimmed and cut in 1/2-inch dice
  • Salt and ground black pepper
  • 2 large (about 1 pound total) onions, diced
  • 12 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 2 pints grape tomatoes, halved
  • 1/4 cup unsalted butter
  • 1/2 cup chopped fresh oregano or basil leaves
  • 3/4 ounce Veggie-Stock Gold dissolved in 2 cups hot water
  • 2 pounds medium-size pasta such as penne, cooked al dente and kept warm
  • Freshly grated Parmesan cheese for garnish

Warm 2 tablespoons of the olive oil in a large braising pan over medium heat. Add the yellow squash and zucchini and season to taste with salt and pepper. Cook, stirring occasionally, for 5 minutes, until the squash softens. Remove it from the pan and set aside.

Add the remaining 2 tablespoons of oil to the pan, reduce the heat to medium-low, and add the onions, garlic, and crushed red pepper. Cook, stirring occasionally, about 15 minutes, until the onions and garlic are soft but not browned.

Add the tomatoes and cook, stirring, for 5 minutes, until the tomatoes are tender.

Add the butter and the reserved squash mixture to pan. Cook, stirring, 1 minute, to melt the butter.  Add the oregano and the diluted Veggie-Stock Gold and cook, stirring, 2 minutes to heat through.  Season to taste with salt and pepper and toss the warm pasta with the sauce.  Serve sprinkled with grated Parmesan.

Smothered Grilled Chicken 

This simple recipe for grilled chicken topped with a colorful mixture of summer veggies is a winner for a weeknight meal or for dinner on the patio with friends.  Fresh basil and crumbled feta or goat cheese add a delicious twist.

  • 2 tablespoons olive oil, plus additional for coating chicken
  • 1 large red onion, thinly sliced
  • 1 large yellow bell pepper, trimmed, seeded and thinly sliced
  • 1 pint grape or cherry tomatoes, halved
  • Salt and ground black pepper
  • 2 teaspoons Glace de Poulet Gold
  • 1 cup water
  • 4 boneless, skinless chicken breast halves (6-8 ounces each)
  • 2 tablespoons chopped fresh basil or parsley
  • 1/4 cup crumbled feta or goat cheese

Preheat the grill to medium.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.  Add the onion and pepper and sauté for a few minutes until the vegetables are lightly browned.  Add the tomatoes and season with salt and pepper.  Reduce the heat to medium-low and add the Glace de Poulet Gold and water, stirring until the concentrate dissolves.  Simmer the vegetables in the stock until they are tender and the liquid has reduced slightly, about 5 minutes. Set aside.

Coat the chicken breasts with olive oil and season them with salt and pepper (or your favorite grilling rub).  Grill the chicken a 4-6 minutes per side, turning once, until they’re cooked through.  Transfer the chicken to a plate and let rest for 5 minutes.

Gently reheat the vegetable mixture and add any juices the chicken has released while resting.  Add the chopped basil and season to taste with salt and pepper. Serve the chicken topped with the vegetables and sprinkled with crumbled feta or goat cheese

Authentic Sauce Recipes To Go With Your Summer BBQ

August 28th, 2014 by Chef Louie

Barbecue is a summer staple, and to help you make the best of your grilling time, we’ve put together some authentic sauce recipes that everyone will love!  There are some good bottled barbecued sauces out there, but you’ll find that a sauce you make yourself beats them every time.  Here are three of our favorites:

Spicy Raspberry Barbecue Sauce
This sweet and tangy sauce is terrific with grilled pork, beef, sausages, or chicken.


  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 12-ounce bottles (ketchup-style) chili sauce
  • 1 12- to 13-ounce jar raspberry jam (with or without seeds–your choice)
  • 2 teaspoons Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 cup hot water
  • 1/2 cup (packed) light brown sugar
  • 3 tablespoons raspberry vinegar
  • Salt and ground black pepper


  1. Warm the oil in a large saucepan over medium heat. Add the onions and sauté until golden, about 6-8 minutes.  Stir in the the jalapeno and garlic and cook 1 minute more.
  2. Add the chili sauce, jam, reconstituted Glace de Viande Gold® or Glace de Poulet Gold®, brown sugar, and vinegar, stirring to blend.  Bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until reduced to about 4 cups, about 45 minutes. Season to taste with salt and pepper. Transfer the sauce to a container, let cool, then cover and refrigerate.

Smoky Kansas City Style Barbecue Sauce
A little smoky flavor enhances the taste of this classic barbecue sauce.  Brush it on smoked ribs, grilled chicken, pork chops, or steaks, or stir it into baked beans.


  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup tomato paste
  • 1 tablespoon Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/2 cup molasses
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • 1 teaspoon liquid smoke
  • Salt and ground black pepper


  1. Warm the vegetable oil in a large saucepan over medium heat.  Add onion and sauté until it is translucent, about 5-7 minutes. Add the garlic and cook one minute more. Add the next 9 ingredients and stir well to blend.  Bring the sauce to a simmer and cook for 35-45 minutes, adjusting the heat as needed to keep it a a simmer, until the sauce begins to thicken.
  2. Season to taste with salt and pepper.  Remove from the heat and let cool for about 10 minutes.  Purée the sauce in a blender, working in batches if necessary.  Let the sauce cool, and store it, covered, the refrigerator.

Red Eye Barbecue Sauce
This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like tradtional Southern red eye gravy.  With spices, tomato ketchup, sweet dark brown sugar, and the meaty, deep flavor of our demi-glace, it’s a winner.  Try it with grilled meats, game, or poultry, or stirred into a pot of chili.


  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet or hot paprika
  • 1/2 cup ketchup
  • 1/2 cup packed dark brown sugar
  • 1 cup strong brewed coffee
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 ounces Demi-Glace Gold®
  • Salt and ground black pepper


  1. Warm the oil in a medium-size saucepan over medium heat. Add onion and sauté until it is translucent, about 5-7 minutes. Add the garlic, chili powder, cumin, and paprika and cook, stirring, one minute more. Add the ketchup and brown sugar and cook, stirring, just until sugar dissolves, about 2 minutes. Stir in the coffee, water, vinegar, Worchestershire sauce, and Demi-Glace Gold®, stirring until the concentrate dissolves.  Bring the sauce to a simmer, and cook until it reduces slightly and thickens, about 20 minutes.  Adjust the heat as needed to keep the sauce at a simmer.
  2. Season to taste with salt and pepper. Remove the sauce from the heat and let cool about 10 minutes, and then purée the sauce in a blender.  Store it in a covered container in the refrigerator.

For more authentic sauce recipes to go with your summer barbecue or just about anything from the grill, take a look at our collection of delicious sauce recipes for more choices, and be sure to stock up on all your pantry staples with the finest ingredients available from More Than Gourmet.

Keep Cool This Summer With Chilled Gourmet Soups

August 22nd, 2014 by Chef Louie

On warm summer days, nothing refreshes like delicious chilled gourmet soups.  All it takes is some great summer produce, a quality stock, and a short list of other ingredients, most of which are probably in your pantry right now.  We just wrote about chilled soups earlier this summer, but we’ve been on sort of a chilled soup binge, creating even more gourmet soup recipes to enjoy cold.  Here’s what we’ve come up with since then:

  • Cucumber Soup – A simple, creamy soup perfect as a starter for a summer dinner party or a light main course for lunch. Made with cucumbers, Greek yogurt, and dill, it’s terrific as is, but also takes well to additions like crumbled feta cheese or chilled cooked shrimp or chicken.
  • Gazpacho –  This summer favorite originated in Spain, but has been tweaked by generations of cooks across the globe.  Here’s our favorite version, full of fresh tomatoes, cucumber, bell pepper, and red onion, flavored with herbs, garlic, and a splash of balsamic vinegar.
  • Chilled Carrot Soup –  A silky smooth, bright orange soup that highlights the sweet, earthy flavor of fresh carrots. Serve it as a starter for a summer dinner, or as a main course for a light lunch along with some good bread.
  • Summer Green Soup –  This savory chilled soup gets its deep green color from fresh spinach.  Garnished with crumbled feta and chopped tomato, it’s gorgeous as well as tasty.
  • Chilled Tomato Soup –  This soup is incredibly easy to put together: fresh summer tomatoes are puréed with our veggie stock and a little tomato paste, honey, and balsamic vinegar to bring out their flavor.  Topped with a swirl of sour cream and chopped fresh basil, it’s like summer in a bowl.

Here’s to enjoying the rest of the season with some terrific chilled gourmet soups!  To see our entire collection of tasty soup ideas, click here, and be sure to visit our friendly online store to find the right stocks for all your recipes!

Quotable Julia

August 16th, 2014 by SauceGal

As a tribute to Julia Child, who would have been 102 years old August 15, we share with you again some of our favorite quotes from her.  Julia was an inspiration and a friend to us at MTG, and we remember her best by letting her speak in her own wise and witty words.  Here are a few of our favorite bon mots from this beloved chef and teacher:

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“Cooking is like love; it should be entered into with abandon or not at all.”

“How can a nation be called great if its bread tastes like kleenex?”

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

“Always start out with a larger pot than what you think you need.”

“Everything in moderation… including moderation.”

“Fat gives things flavor.”

“’You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.’”

“Once you have mastered a technique, you barely have to look at a recipe again.”

“I was 32 when I started cooking; up until then, I just ate.”

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simple or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”

“If you’re afraid of butter, use cream.”

“Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”

“You’ll never know everything about anything, especially something you love.”

“Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and — toujours bon appetit!”

“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”

“I’m all for hunger among the well-to-do. For comfortable people, hunger is a very nice quality. For one thing, it means you’re healthy. And I love the anticipation.”

“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”

“…no one is born a great cook, one learns by doing.”

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.”

“A cookbook is only as good as its worst recipe.”

“The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry soufflé. I did that at least twenty-eight times before I finally conquered it.”

“I don’t eat between meals. I don’t snack. Well, I do eat those little fish crackers. They’re fattening, but irresistible.”

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.”

“Life itself is the proper binge.”

Find some of our favorite Julia-inspired recipes and a great offer on some of our French stocks and sauces (ending 9/2) at our Sauce Deals page!

Bon Appétit!

Try a Delicious Demi-Glace Recipe for Saucing Grilled Meats

August 5th, 2014 by Chef Louie

When you work up an appetite in the summer sun, nothing satisfies like a juicy steak or meaty pork chop just off the grill—and there’s nothing better to go with them than a great gourmet sauce.  With More Than Gourmet’s French Demi-Glace in your pantry, you have a number of tasty options for a superb summer meal.  Just combine our demi-glace with a few other ingredients, and you’ll have an amazingly flavorful sauce in minutes following a simple demi-glace recipe. Here are a few of our favorites, perfect for finishing off your grilled masterpiece.

Berry Red Wine Sauce: Add crushed fresh berries and a spoonful of preserves to a savory red wine sauce for a luscious complement to any grilled meat or game.

Madeira Sauce: This classic sauce made with a sweet, smoky fortified wine from Portugal and our demi-glace has a deep, complex flavor but very few ingredients.  You can substitute other fortified wines like Port or Marsala for different but equally delicious results.

Sauce Piquant: This zesty, unusual sauce gets its flavorful tang from chopped capers, cornichons, and white wine, along with a handful of chopped fresh herbs.  It’s perfect for cutting through the rich, smoky flavors of grilled meats.

Sauce Poivrade: This sauce is all about the fragrant heat of crushed black peppercorns, played up by wine and a bit of cream.  Your dinner guests will be dazzled and you’ll love how simple it is to prepare.

You’ll find more great sauce ideas in our collection of family recipes, so browse a bit and see what whets your appetite, and stock your pantry with plenty of our delicious and versatile classic French Demi-Glace.

Going Pesco-Vegetarian? Try Our Fish Fumet

July 15th, 2014 by Chef Louie

A pesco-vegetarian diet (also called a pescetarian diet) is a vegetarian diet that includes fish and shellfish.  It’s been called one of the healthiest ways to eat, basically following the Mediterranean diet, heavy on veggies, fruit and whole grains with liberal amounts of beans, olive oil, nuts, and, of course, seafood.  The health benefits of this diet have been well documented, and it offers a rich spectrum of options for delicious meals.  Most pescetarians say they eat fish a few times a week, and enjoy the variety it adds to their meal plan.  Whether you’re exploring a pesco-vegetarian diet, or just enjoy eating seafood, our fish fumet makes a great addition to your pantry.

Basically, fish fumet is fish stock.  More Than Gourmet prepares fish fumet in the classic French style with bones and trimmings from a variety of white fish, white wine, and aromatic vegetables, gently simmered over a long period of time to extract all the delicate flavors.  Its clear yellow color and lovely aroma make it the perfect choice for enhancing the taste of seafood in everyday meals.

You can simply poach or braise fish and vegetables in our fish fumet with some minced onion and fresh herbs and serve it with a little of the delicious braising liquid spooned over the top.   For a tasty summer meal, try our recipe for Grilled Halibut in Tomato, Corn, and Basil Broth; the light basil-scented broth filled with juicy tomatoes and fresh corn is the perfect sauce for grilled fish.  For hearty appetites, there are also seafood stews like Cioppino, a traditional Italian seafood stew that combines a variety of seafood with aromatic veggies, garlic, and herbs.  It comes together quickly, and all you need is some crusty bread and a green salad to round out your menu.  Love risotto?  Try making our Simple Fish Risotto with Fennel and Lemon for light and elegant supper.

Pesco-vegetarians and seafood lovers alike can enjoy a smorgasbord of tasty sauces, braises, soups, stews, pastas, and rice dishes created with veggies, grains, beans, fish and shellfish, and our fish fumet. The options for healthy and delicious meals are many.  Take a look at our family recipes for more ideas and inspiration!

Master the Art of Ribs with Our Gourmet Sauces

July 11th, 2014 by Chef Louie

Barbecued ribs are one of the quintessential summer foods. The tantalizing smell of the wood smoke drifting from the grill.  The warm, smoky, spicy, tender meat dripping with tangy, savory-sweet sauce.  Knawing at the bones like some happy cave dweller.  The good news is that incredibly great barbecued ribs can be made by anyone with a little know how and a basic charcoal or gas grill.  There are just a few simple steps in the process, and our gourmet sauces can take you to the perfect finish.

1. Prepare the ribs the day before:  Great ribs are the result of creating multiple layers of flavor, and it helps to begin about 24 hours ahead. First, trim off the silverskin, a thin sheath of cartilage covering the bottom of each slab.  Silverskin is tough when cooked and keeps the meat from absorbing flavors. Make a shallow cut through just the silverskin with a paring knife.  Using the knife, lift a corner of a piece of silverskin, and, grasping it with a paper towel, pull it away from and off of the slab. Repeat with the other piece of silverskin.

Begin layering flavor with a rub of your choice.  Doing this step the day before allows the flavors from the rub to permeate the meat.  The basic rub ingredients are salt, pepper, brown sugar, and paprika, but you can customize any way you like.  (There are also some very good prepared rubs available at specialty markets and grocery stores.)  Sprinkle both sides of each slab of ribs with the rub.  Place the slabs on a baking sheet(s), cover lightly with plastic wrap, and refrigerate.  Some cooks prefer a wet marinade to a dry rub, and this works, too.

2. Grill the ribs: There are basically 3 options for cooking ribs on the grill: direct heat, indirect heat, and smoking.  Grilling ribs directly over the flame works well for tender, meaty cuts like country-style pork ribs.  For fatty cuts, like baby back ribs, arrange your grill so the flame is on one side, place the ribs on the other side, and close the grill to let the heat from the flames cook them indirectly.  Smoking works well for tougher cuts, like spare ribs, with lots of connective tissue, but it’s also a great way to add flavor to nearly any type ribs.

To smoke ribs, set up your grill for indirect cooking at a lower temperature, and place water-soaked wood chunks or foil-wrapped packets of soaked wood chips (with slits cut in the foil) on the live coals or heating element.  Hickory wood imparts a great savory flavor to ribs, but try other woods like mesquite or apple and see what you like best.  Place the ribs on the grill rack, cover, and cook low and slow (ideal grill temperature is between 225 and 250 degrees) for about 1½ hours, turning or rotating the ribs halfway through.

Some barbecue masters like to baste ribs with a mop sauce during grilling to add flavor and keep the ribs especially moist.  Mop sauces usually contain flavorful savory ingredients like beer, coffee, or meat stock, but no sweet ingredients like honey or molasses since they would burn during grilling.  Our brown stock is ideal for highlighting the meaty flavor of ribs.  When ribs are done, the bone ends will be exposed, the meat will be starting to pull away from the bones, and the surface of the meat will be reddish brown.  The meatiest section of the slabs should have an internal temperature of 165 to 175 degrees.

3. Rest and finish the ribs: All meat needs to rest after cooking to let the juices stabilize in the meat so it stays tender. Ribs should rest for at least 15 minutes and up to 30-40 minutes, covered tightly with foil. After the ribs are done resting, apply the grand flavor finale, a great barbecue sauce!  The sauce brings together all the previous flavor steps and is the first thing you taste when you take each delicious bite.  Our selection of gourmet sauces gives you some great options: Best Barbecue Sauce is our go-to rib sauce, but we also like to change things up every once in awhile and use our Jamaican Jerk Barbecue Sauce or Maple Chipotle Barbecue Sauce.

Whatever sauce you choose, gently heat it in a small saucepan while the ribs are resting and brush them generously with sauce before cutting the slabs into sections for serving.  Alternatively, you can brush the ribs with sauce during the last couple of minutes of grilling to caramelize the sugars in the sauce a bit, but don’t overdue it; those sugars can burn quickly and detract from the great flavors you’ve created.  Serve your masterpiece ribs with more of that delicious sauce on the side, and a big stack of napkins.

Class Up Your Grilling With Demi-Glace

July 3rd, 2014 by Chef Louie

Nothing says summer like grilling, and there’s nothing quite like the taste of food cooked over an open flame.  Grilling transforms ordinary hamburgers and hot dogs and can do even more for a good cut of meat, poultry, or veggies fresh from the garden or farmers’ market.  Add a gourmet sauce, and you can turn these grilling favorites into something special.  Demi-glace is the perfect base for sauces that will class up your summer fare and wow your guests.

For Beef: Sauce Poivrade alla Marsala or Madeira 

Crushed black pepper is beef’s best friend. Season your steak simply, grill it to the desired temperature, and coat it in this dazzling sauce enriched with herbs, fine wine, and our demi-glace.

For Chicken or Pork: Cherry and Port Sauce 

Chicken and pork can be a bit bland on their own. Liven them up with this luscious, full flavored sauce. Sweet/tart dried cherries, Port wine, savory demi-glace, and cream come together to make the perfect accent, bringing out the natural sweetness of pork and poultry without masking their flavor.

For Vegetables: Mediterranean Mushroom Olive Sauce 

Add a new twist to grilled veggies by topping them with this earthy sauce made with mushrooms, olives, sun-dried tomatoes, herbs, and red wine and enriched with our roasted vegetable demi-glace. Try adding a sprinkle of feta, a slice of fresh mozzarella, or a light dusting of Parmesan cheese, as well.

More Than Gourmet’s demi-glace provides an incredible flavor base for creating sauces to accentuate the appearance and taste of nearly anything you want to cook on the grill. We offer four different demi-glaces (beef and veal, vealroasted chicken, and roasted vegetable) to suit a broad range of ingredients and dietary requirements.  Pick up some today and transform your backyard barbeque into a gourmet gathering.

Chilled Soups for Summer

June 27th, 2014 by SauceGal

When a warm summer day makes you crave something cool, smooth, and creamy, try making . . . soup.  Chilled soup, that is.  A soup served cold is a perfect showcase for the flavors of summer produce and usually needs little (or no) cooking time. It has to be made ahead–so it has time to chill, and so do you–no slaving over a hot stove at serving time!

A few discoveries we’ve made in making and serving chilled soups:

  • Many chilled soups are puréed, and the way you purée a soup will make a difference in its texture.  A blender produces a fine, velvety smooth texture, while a food processor creates a slightly rougher texture.
  • It takes 3-4 hours for a soup that’s been cooked (and not just mixed together) to get cold—be sure to allow enough chilling time.
  • When you put the soup in the refrigerator to chill, put your serving bowls for the soup in the refrigerator, too.  Serving chilled soup in cold bowls helps keep the soup at the right temperature.
  • The cold temperature at which you serve chilled soup can dull the flavors a bit, so season generously and recheck the soup’s flavor just before serving, adding more seasoning if it’s needed.
  • One of the best parts of serving chilled soups is adding a garnish.  We like edible flowers; a drizzle of olive, chili, or nut oil; a sprinkling of chopped fresh herbs; crisp croutons; a spoonful of finely chopped tomato; or a swirl of sour cream, creme fraiche, or Greek yogurt (which you can flavor with things like citrus zest, herbs, or puréed chiles).

Serve your chilled soup masterpiece as a starter in shallow bowls, or as an appetizer in shot glasses handed around on a tray.  Or you can just enjoy a generous bowl of it as a main course with a salad, some good bread, and a crisp white or rosé wine, and make a toast to summer.

A few favorite chilled soups from our Family Recipe collection:

Chilled Summer Corn Soup

Chilled Beet Soup with Sour Cream

Roasted Red Pepper Soup

Chilled Summer Squash Soup

Pea Soup with Mint

Chilled Avocado Soup with Chipotle Cream

Chilled Roasted Yellow Pepper Soup with Basil

Classic Vichyssoise

Garden Zucchini Soup