Our Pantry - French Demi-Glace
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
Delicious, inexpensive, and the easiest dish to make--what more could you ask for? (You can do the long, slow cooking days ahead of time.) Barbecue sauce and Demi-Glace Gold make the sauce finger-lickin' good. All you need is some corn bread and a salad and this meal's on the table.
Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. But butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, stock.
Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.
Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef.
This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets or pan-roasted veal chops. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat.
The painted desert of America's southwest will beckon with these meaty, fork-tender shanks of lamb braised in a chipotle chili, tomato, and beer sauce. You'll be licking your fingers for every last bite. Serve over smashed potatoes.
If you haven't savored real meat sauce, you're missing one of Italy's great treasures. The long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragù memorable. Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, olives…or whatever. Ladle over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano.
Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this sauce complements grilled or roasted beef, veal, chicken, or other meats or poultry.
