Use Demi-Glace to Class Up your July 4th BBQ

June 29th, 2015 by Chef Louie

We love the 4th of July: the parades, the flags, the fireworks and most of all the barbecues that accompany this quintessential all-American summer holiday. The 4th of July is a long weekend for many of us: which means extra time at the grill cooking for a crowd—we’re not complaining!

We love our burgers, ribs, chicken and steak.

The common denominator of all of these grilled favorites?  They’re all enhanced by barbecue sauce.

Making your own barbecue sauce is a quick little kitchen project that pays satisfying dividends. Why not get a head start on your sauce?

Our  Demi-Glace Gold® can be your secret weapon in whipping up some barbecue sauces that will be great on whatever you’re throwing on the grill this weekend. 

When you make your own sauce, you know exactly what’s in it. The Food Lover’s Companion (by Sharon Tyler Herbst)—a great reference to have in your kitchen—defines barbecue sauce as “traditionally made with tomatoes, onion, mustard, garlic vinegar and brown sugar.” But, within this basic framework is plenty of room for tailoring a sauce that meets your needs.

Using our demi-glace will give your sauce a depth of flavor that will make it unique.

Anything you make at home will be fresher and healthier because you control all the ingredients, especially the salt and sugar.

Make a double batch to use later on to enjoy this sauce yet again. You can even send some of your homemade sauce home with friends and family!

Our talented recipe developer Jennifer is a native of Kansas City —and trust us when we say the girl knows her barbecue. One of the sauces Jennifer likes is right out of our MTG archives for Red Eye Barbecue Sauce.

We wish we could be at Jennifer’s 4th of July cookout; but we can use one of her favorites!

Red Eye Barbecue Sauce (Makes about 1 ½ cups)

This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like traditional 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 or baked beans.


  • 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, Worcestershire 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.

Another sauce we love is our Best Barbecue Sauce.We love the versatility of this tangy little sauce. We especially love it slathered over ribs or pork chops.

Need an appetizer to bring to a barbecue?  Another place to use our demi-glace is in our Braised Veal Meatballs. This is also a great make ahead dish that will get rave reviews.

Of course, we understand the needs of busy cooks and confess that sometimes we buy bottled sauce! We love to pick up bottles of sauce when we travel (some of the best bottled sauces we’ve picked up in Texas and South Carolina—two of the best places on the planet for barbecue— in our opinion.) You can add about 1½ ounces of our Demi-Glace Gold® to a bottled sauce to ramp up the flavor even more.

Want more great ideas for using our demi-glace? Check out our family recipe section.

Shop day or night online in our pantry…we’re awake when you are.

Have a memorable 4th of July, wherever you are celebrating it.




Easy Summer Soup Recipes with Roasted Chicken Stock

June 19th, 2015 by Chef Louie

Contrary to what you might think, summer is the perfect time for soup!

Summer in the Midwest finds us taking advantage of every sun-dappled glorious day. And those days often include hours in the pool, taking a dip in one of our many inland lakes, or swimming in the Great Lakes. Our beloved Lake Erie can be a bit slow to warm up—we refer to it as “brisk”—it’s all in how you look at it, right? If you have kids who stay in the water until their teeth are chattering (I was one of those kids!) then soup is just what’s needed to warm them up.

Soup can be light or filling, and it’s always satisfying and comforting.  Soup is nutritious. When you make your own soup,  you can also add more chicken and sneak in extra vegetables. Unlike commercially prepared soups,  you can easily control the amount of salt that’s used; resulting in a much healthier soup. Just the thing for lunch or dinner after a day in the water!

The following soup recipes make wonderful use of our Classic Roasted Chicken Stock and are easily doubled to serve later or for freezing—and that leaves you more time for fun in the sun!

To show you just how versatile this chicken stock is, we’re spanning the globe and including several different cuisines. Love Asian, Italian, Mexican? We’ve got you covered.

  • Egg Drop Soup –The ultimate light soup is perfect on a chilly day.
  • Classic MinestroneThis classic Italian is always a favorite.
  • Mexican Lime Soup— This is our take on a traditional soup from the Yucatan Peninsula of Mexico.  Most kids (and families) love anything Mexican.  Guaranteed to be a hit in your house!

And of course, we love a cheesy soup.   For the ultimate in comfort food, try Aunt Barb’s Broccoli Cheese Soup. We’re thinking that former First Lady Barbara Bush (no relation to the aforementioned Aunt Barb) would love this recipe to sneak broccoli into her husband’s diet…we’re not sure how much Barbara Bush actually cooks but I digress.  (Remember how much President George H.W.Bush said he hated broccoli?  We think if we gave the former president a bowl of this soup with a chunk of crusty bread, he’d become a convert!)

Want more great ways to use roasted chicken stock? Check out More Than Gourmet’s family recipes!  Shop anytime day or night.  Our Pantry is always open for you.


5 Ways to Improve your Meal with Lamb Stock

June 9th, 2015 by Chef Louie

The primary use of lamb stock is definitely lamb-centered dishes!

Our lamb stock is a beautifully roasted 20-time reduction to a rich, pure-flavored glace, prepared with a special blend of Madeira wine and spices to enhance the natural flavors and juices found in your favorite lamb dishes. Used full strength, it’s perfect for wonderfully smooth sauces for lamb or can be reconstituted back to a lamb stock for soups, stews, and braises. It brings the savory-sweet flavor of lamb to other dishes, as well.  Lamb stock offers many possibilities as a key ingredient for meals ranging from the simple to the complex.

It’s the ideal braising liquid for lamb shanks or shoulder.  It enhances the flavor of a pan sauce for a roast leg of lamb or seared lamb chops.

More Than Gourmet’s lamb stock is as versatile as lamb itself in cuisines from Irish to Moroccan and Spanish to Greek.

Lamb stock can bring the robust flavor of lamb to side dishes and vegetables, too.  It can serve as a savory liquid for cooking couscous or rice, as well as white beans and lentils.

Here are five easy ways to use lamb stock:

  1. Make a stewWith a green salad, and a loaf of crusty bread, Our Favorite Lamb Stew will become one of your favorites, too. Chock full of carrots, turnips, potatoes, peas and onions; it’s even better the next day. Consider making a double batch and freezing the leftovers for a future meal.
  2. Make a sauce –An unusual sauce, but fun to try, is our Black Grape and Balsamic Sauce. Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs. It’s great with lamb, of course, but works well over beef dishes. We love the zing of balsamic vinegar that plays off the fruit.
  3. Get out your crockpot—A little work on your end in the morning will have your kitchen smelling fabulous by the end of the day.  This recipe for Slow-Cooked Lamb Shanks with Gremolata is a mainstay in our kitchen.
  4. Use lamb stock for your rice or quinoa – Lamb stock (or any stock for that matter) will add much more flavor than merely cooking the grain in water, giving it a more robust flavor. Our Feta and Spinach Rice Pilaf is a great little side dish for roast beef, 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 hearty one-dish meal.
  5. Use lamb stock for a vegetable braise—Hearty root vegetables and sweet potatoes take on delicious flavor notes when braised in lamb stock, as do more delicate spring vegetables like asparagus, artichokes, and wild mushrooms.

Ready to start using lamb stock in your home cooking? Check out our recipe section for more ideas. Our pantry is open round-the-clock, and we offer frequent sales on our products.





Veal Stock Isn’t just for Beef Dishes

June 3rd, 2015 by Chef Louie

Even the pros get in cooking ruts! I tend to lean heavily on my favorite ingredients on a daily (if not weekly!) basis, and this includes stocks. I frequently turn to the chicken and beef stock in my pantry without even thinking.

Some days we just have to think outside the box, and such is the case with veal stock. Just because veal stock is made from cows doesn’t mean it can only be used with beef. In fact, veal stock is actually a very versatile ingredient that can go well with all sorts of proteins, flavors and cuisines. You can easily substitute it where you would use beef stock. Veal stock is just a tad sweeter and richer, yet it’s neutral enough to use just about anywhere where you’d use a beef stock.  I grabbed one of my MTG veal stock “pucks” (the 1.5 ounce size) from my pantry; and whipped up a batch of French Onion soup. We had some unseasonably chilly days for the first week of June here in Northeast Ohio, and so a piping hot bowl of soup with croutons and gooey, melted Gruyère cheese was welcomed at the dinner table. The veal stock added a slightly more complex flavor and enhanced the sweetness of the caramelized onions.  Fortunately, there was enough left over for my freezer for the next cold snap or rainy day!

If you’re not sure what to use your veal stock in, besides beef dishes, here is one entrée and one side dish where you can use our veal stock.

Pork Cutlets and Apples with Apple-Balsamic Sauce (Serves 4)

We love apples any time of the year, and love how this simple dinner comes together quickly. This magical blend of caramelized balsamic vinegar and Glace de Veau Gold® makes a contemporary drizzle of sauce that is clean and enticing to the palate. A dry Riesling makes a nice accompaniment to this meal.


  • 1 sprig sage, divided, plus extra for garnish
  • 1 sprig rosemary, divided, plus extra for garnish
  • 4 boneless center cut pork chops, about 3/4 inch thick
  • 1 tablespoon unsalted butter
  • 2 Granny Smith or other tart green apples, peeled, cored, and sliced (reserve peels)
  • 3 tablespoons sugar, divided
  • 1 tablespoon lemon juice
  • 1/2 cup balsamic vinegar
  • 1 1/2 ounces Glace de Veau Gold® (Glace de Viande Gold® can also be used.)
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil


  1. Chop a few rosemary and sage leaves and sprinkle them over the pork. Set aside.
  2. Melt the butter in a heavy skillet over medium-high heat. Add the apples and sauté until they are lightly colored, turning often, about 2-3 minutes. Sprinkle on 2 tablespoons of the sugar, stir, and when the sugar has melted, add the lemon juice. Increase the heat and cook until the liquid evaporates. Set the apples aside.
  3. Heat the remaining 1 tablespoon of sugar in a small, heavy saucepan over medium-low heat. When the sugar is lightly caramelized, stir in the balsamic vinegar, bring the mixture to a boil, and cook until the liquid is reduced to about 5 tablespoons. Stir in the Glace de Viande Gold®, add the reserved apple peels, and the remaining rosemary and sage. Season the sauce to taste with salt and pepper, and let the sauce stand while you are cooking the pork.
  4. Heat the vegetable oil in a large skillet over high heat. Season the pork with salt and pepper, add it to the pan, and quickly brown it on both sides. Cover the pan tightly, reduce the heat to low, and cook until the chops are very pale pink inside, about 11 to 13 minutes.
  5. Serve the chops whole (or sliced across the grain) with the apples. Strain the sauce and drizzle it over the meat and apples. Add small sprigs of rosemary and sage leaves to garnish.


Julia’s Carrots (Serves 6)

Now this is how to cook carrots: follow Julia Child’s lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande®), butter and a little sugar.  You can also use our Glace de Veau Gold®  The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots.  They’re the perfect complement to a roast, although you may be tempted to just eat a plate of them with no accompaniment at all! Julia would probably approve.


  • A generous tablespoon Glace de Viande Gold® or Glace de Veau 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

Method: (put in number)

  • 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.
  • 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.
  • Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

As always, please refer to our family recipe section on our website for more great recipes.  Our pantry  is always open! Bon Appetit!




Three Places to Buy Demi-Glace

May 27th, 2015 by Chef Louie

Is demi-glace on your grocery list? Here’s why you should buy ours and where you can buy it.

At More Than Gourmet, we are the best in the world at what we do! All of our products are produced with scrupulous care and uncompromising quality. Compare our ingredient panels to other commercial brands and you’ll find:

  • No chemicals
  • No MSG
  • No fillers or preservatives
  • No artificial anything

We have high standards, because we follow the strict mandates set by renowned Chef Master Auguste Escoffier. His techniques, still taught at the finest culinary institutes around the world, demanded product purity….and you’ll find that in our MTG kitchen today.

At MTG, through culinary education and practice, our cooks know that great taste comes naturally. All of our products are produced without excess sodium, without artificial flavors colors and without preservatives. Our classic French stocks and sauces are based on timeless, authentic recipes with ingredients our customers can understand. As the old saying goes, if your grandmother wouldn’t recognize the ingredients, you shouldn’t be eating it!

Our approach to sauce making is simple. Take the old world culinary recipes and techniques and study them. Since sauces and stocks are all we do, we can truly be specialists in our methods, our people, and our food processing facility, while remaining true to our roots in the French classics.

The very best place to buy demi-glace is right here on the  More Than Gourmet website.

Why? All of our products are available in the Shop Our Pantry section.

With a quick glance, you can see all the products we carry. The nutritional information is readily available, and you have instant access to all of our recipes that use our product. It’s great to have all that information in one convenient spot, isn’t it?

  • Our pantry is stocked with products for all occasions, dietary lifestyles, and cooking skills. If you’re preparing a challenging classic French recipe or something from Julia Child – let us be your secret sauciér. If you’re just learning your way around the kitchen, or expanding your skills, we can be an ingredient in your recipe for a great meal. Our pantry is open 24/7. What you’ll find is the finest, purest, cook-friendly stock and sauce products produced anywhere.
  • We offer frequent specials (something you may not find elsewhere) and free shipping on orders over $50.00. If you follow us on Facebook, you’ll know when these deals are.

Specialty grocers and upscale supermarkets:

If you have access to these stores, consider yourself lucky. These retail experiences are always enjoyable because of the high quality of items offered. Shopping is a very enjoyable experience; these stores are attractive places to shop. These grocers cater to the discriminating home cook and you will often find our products there. However, selections can be limited. These markets are a great option when you’re traveling-let’s say you’ve rented a condo in a cool vacation spot. You love dining out on vacation, but you also have access to a kitchen. If you need one of our stocks, there is a good chance that you can find it at a specialty retailer.


Just a few short years ago, it seemed like Amazon was the “go-to” place to buy books. Now, you can get nearly anything you want (including our demi-glace and stock) in just a few short days. We’re wondering how soon drones will be delivering orders for us. Will buzzing drones swarm like big bees over our homes delivering your MTG order?

So, your best bet is to order from our website for a complete line of our products. When you’re hit with a bout of insomnia, we’re open at 3:00 a.m.




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.

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