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Product reviews for Classic French Demi Glace

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Raises your dishes up several notches!!
These demi glace added to a gravy or sauce add a wonderful complexity!.  Lasts a long time in the refrigerator.  The price here is better than Amazon.  Highly recommend it.
Guest | 9/16/2016 12:30 PM
Was this review helpful? Yes No (6/0)
Simply the Best
I don't have the time or freezer and refrigerator space to make my own stocks for cooking.  However, I want the depth of flavor that good stock adds to whatever I'm making for my family or for company. I've always been disappointed in the various commercial products I've tried and have found them to be too salty, tasteless or chemical tasting.  I have found your various stocks and glaces to be a wonderful alternative to home made and I find myself turning to them for braising liquids, sauces, soups, and stews...or whenever I need stock . In addition, they're easy to store!   Thanks for your products, they make me a better cook.
Guest | 2/28/2017 8:46 AM
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I love this product
I love this product. I have used it for years, and find it to be a perfect solution for my demi glace needs. I am an accomplished home cook, and I use demi glace in many sauces, and add it to my french onion soup. I have made demi glace from scratch, and it takes a lot of work over several days to produce a quality product. More Than Gourmet requires I add a cup of hot water and viola, I have a cup of demi glace...
Guest | 7/21/2017 11:00 AM
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Heaven on Your Plate!! You wont find any better flavoring agent anywhere
This product is a staple in my kitchen. I use it, however, as a flavoring agent, not by their recipe mixed with water or whatever. (My feeling is why do I want to put water in when I'm just going to reduce it out??). For instance, When sauteing a chicken breast, I put shallots in the pan after the chicken is nearly done, followed by mushrooms (cook down a bit) then deglaze with white wine. Cook wine until nearly gone. Next is heavy cream which is reduced a bit. Now the star of the show--The More Than Gourmet Demi-Glace which I put perhaps just a 1/2 to 1 teaspoon full in the cream and stir to melt into the sauce. This is heaven!! serve over pasta, rice, noodles, whatever. Make sure you have crusty bread to get every bit of the sauce left on your plate!! Mange!! (FYI--I don't get concerned about using a product meant for beef with chicken or visa versa--trust me--They Are All Great No Matter What The Combination)
Guest | 7/21/2017 11:00 AM
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Great Sauce and Do not Call it Gravy
Aside from cooking a pot of bones requiring skimming often for 3 or 4 days, this is great stuff. Raymond Sokoloff;s book Saucier's Apprentice gives the detailed account of how classic French cuisine makes this sort basic ingredient for a good sauce. This makes a great and easy substitute for several days work in the kitchen.
Guest | 7/21/2017 11:00 AM
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Classic French Stocks and Sauces