More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6)

More Than Gourmet Classic French Demi-Glace, 1.5-Ounces (Pack of 6)

(17 customer reviews)

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Description:

More Than Gourmet Classic French Demi-Glace, 1.5 Ounces

Features:

Pack of six, 1.5-ounces (total of 9-ounces)
No MSG or preservatives
Made with veal and beef stock

Product Details:

Product Weight:	9.0 Ounces
Package Length:	5.7 inches
Package Width:	5.0 inches
Package Height:	2.9 inches
Package Weight:	0.65 pounds
Average Customer Rating:	based on 17 reviews

Customer Reviews:

Average Customer Review: 5.0

( 17 customer reviews )
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Most Helpful Customer Reviews

13 of 13 found the following review helpful:

Glad it's back! Apr 27, 2010
By dave h
This is simply the best ready prepared demi-glace you can buy. I was disappointed when Amazon stopped selling this for a while, so I'm happy they brought it back. This is a must-have for amateur chefs since so many classical sauces use it as the base. There are a multitude of quick sauces you can make from this without the 2-3 days needed to prepare your own demi-glace base. Worth the money if you want to make classical sauces without investing a lot of time in the kitchen.

12 of 13 found the following review helpful:

This does 50% of the hard work for your red sauce Nov 10, 2011
By E. Berry
The other 50% is to not do something stupid to ruin your otherwise delicious sauce, like make a red wine reduction using Yellow-Tail.

Short review: Great stuff/best of its kind by far. No good reason not to use this unless you've got a ready supply of fresh veal-stock.

I'm a hardcore foodie, but not a professional. My friends all think I should open a restaurant because I really can cook (when I'm motivated), but I'm too lazy for that. I've learned the hard way how to make Demi-Glace and, frankly, it's a pain in the ass, not to mention expensive (Veal stock? Really?). But since I'm too narcissistic to make a dinner for friends that is nothing short of awesome (not to mention how competitive and snobby some of my friends are), I will practice/test/rehearse something to perfection before I'll share it.

In search of the perfect red wine redux/sauce, I came across a friend who knew the chef for a restaurant in wine country that made one of the best Wagyu/Kobe filet dishes I've ever had that has stayed on their menu for years. After two years, I finally met the executive chef and after a lot of drinking, he revealed to me that there are two ways to make a great demi-glace red wine sauce - the hard way, and the really really hard stupid way. The really hard stupid way is to do it all from scratch, which if you know what Demi-Glace really entails, you had better have all the stock-making ingredients already on hand on a regular basis.

Or you can use someone else's well designed, fine tuned reduction ready to go.

I've tried several of the others and had varying success, but nothing that would sing out to you "yes, this is the real deal". The other premade Demi-glace (or similar variations) I've tired were as if you were eating Select-grade sirloin when you were wanting to get Choice-grade rib-eye. I always just assumed you just had to do a real demi-glace to get the real-deal result you needed.

Then I came across this chef and he reluctantly told me that this was his "Secret ingredient". So I tried it. And now I'm a believer too.

The best thing you can do to make sure this stuff works (eg, to not screw it up) is to use a quality wine in your reduction. Don't use that 30 day old rancid yellow tail crap. Don't use 1 hour old Yellow-Tail. And if you drink Yellow Tail then you probably don't care about this product anyway. I recommend adding something to bring up the sweet level, not to make it sweet per se, but as a seasoning agent - like a port or a cognac mixed in with a Cab, Merlot or anything in the Bordeaux family. The flavors will really sing at you.

3 of 3 found the following review helpful:

Jelled Gold Mar 07, 2011
By Mattie "Mattie"
There isn't much to say. You can either spend days making your own or buy this! Amazons price is less than half of what I was paying for this, it used to be a splurge and now will be a regular at our table. Used as a base, you can make many different sauces with ease, you'll be the hit at the table.

1 of 1 found the following review helpful:

Great when you're in a hurry. Feb 14, 2011
By Prof A
This is great to grab at the last minute to flavor a sauce (such as brandy peppercorn) add some extra flavor to a soup. I always keep the French demi-glace as well as the classic chicken handy in the pantry.

Awesome! May 19, 2012
By Christine
I was very impressed with this product.
It says to use a 4/1 with water, here's what I did
1 part reduction paste (container)
1 container of red wine
2 containers juice from meat you are cooking (If you can collect that much)
or
2 containers of water

a healthy dash of onion & Garlic powders
a dash of black pepper
and very important....... a teaspoon of UNSALTED Butter
(this will smooth out the flavors)

All I can say is OMG!!
I drizzled this sauce over the plate, added garlic mashed potatoes in the center
of the plate, added the Beef Tendloin on top of the potatoes, topped the beef with
steamed green beans and then Frenches onion rings (pieces) on top of the beans...
My dinner guests said that they thought they were at a high end resturant!
Experiement & Enjoy!
(I'm buying more!)
I even had left over sauce and used it over hamburgers... OMGx2 !!

See all 17 customer reviews on Amazon.com

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