What People Are Saying
About Demi-Glace Gold® “A spoonful or two will enhance a sauce with a complex richness, alluring viscosity and lustrous sheen...If time is money, this product is worth every penny.”... Florence Fabricant, New York Times
"Oh my God! I had the mushroom sauce at a friends house last Saturday night and it was so good I didn't know whether to eat it or roll in it! Honestly, though, this is the best sauce base I have ever had. Thank you, thank you, thank you!" Suzy D from Colorado
About Demi-Glace Gold® - “When
I opened the jar, the deep, rich aroma and silky, sticky texture
announced
that Demi-Glace Gold was in a league above any existing ready-made
sauce base” - Click
Here to read the entire review.
About Glace de Fruits de Mer and Glace de Canard Gold - "Like their other products, these two new reductions are made with natural, whole ingredients-the same that you or a restaurant chef would use to make stock from scratch-and without the numbing amounts of sodium, preservatives, or fillers used in other commercially available stock concentrates." Click Here to read the entire review.
About Glace de Poulet Gold® and Fond de Poulet Gold® - "We also love a couple of products made by More Than Gourmet: Glace de Poulet Gold, which is a chicken "demi glace" that can be diluted to use as stock, and Fond de Polulet gold, which is a concentrated chicken stock." Fine Cooking, May, 1998
About Veggie-Glace Gold® - "The makers of the divine veal demi-glace, Demi-Glace Gold, have introduced a 100% vegetarian version for those of us looking for a good vegetable stock with true, full flavors. Veggie-Glace Gold is a heavy concentration of wine, onions, celery, carrots, garlic, tomato paste, and modified food starches. The concentrated Veggie-Glace has a pungent, oniony, slightly artificial smell, but this dissipates when it’s reconstituted and blended with other flavors. Diluted Veggie-Glace gold makes a great base not only for hearty soups, but also for pasta sauces, vegetable ragouts, or light sauces for sautéed shellfish or grilled fish. A.J.Dodge, Fine Cooking May 1997
Here is what Susan Davidson from Seattle, WA had to say about a couple of the products she tried.
"I wanted to let you know I received the classic stock reductions you sent me. I perused your web site and found recipes to choose from for each and every product you sent. I don't have a lot of time to spend on making dinner except for every now and then, so the recipes I choose have to be relatively simple.
Last weekend I decided to try the Peppercorn Sauce using the Demi-Glace Gold. I served it over a cut of ribeye steak, along with the rosemany/sage red skinned potatoes recipe using the Graisse de Canard Gold and a side of Caesar salad.
This meal was like nothing I had ever made before. The Peppercorn Sauce was easy to make and out of this world. It was laced with richness, full of complex flavors, and absolutely delicious. It tasted more like something I would enjoy at a 5-star restaurant rather than something I whipped up in my kitchen for the family.
I think I need to make sure I have several pucks of Demi-Glass Gold on hand since it there are additional recipes I'd like to try that use that particular stock reduction. That way I'll feel like I've got a secret weapon in my cabinet for any occasion!
I can hardly wait to try the additional pucks, and when I place my order I'll definitely include the Glace de Fruits de Mer Gold so I can give the Lobster Bisque a try. "
"Finally, a great demi-glace product is on the market. You can dilute it and add herbs, wine, shallots and whatever else to make an excellent sauce for meat"... The Denver Post
James Peterson, Author of Sauces
James Peterson, 1993 winner of the prestigious James Beard
culinary award for his book Sauces, wrote the following
about Demi-Glace Gold® and Glace de Poulet Gold®
“As soon as I tasted Demi-Glace Gold® I was instantly converted. In fact, I no longer invest the hours I once spent making my own demi-glace but use Demi-Glace Gold® instead. Practically every time I cook a piece of meat or fish I use Demi-Glace Gold® to make a quick and elegant sauce. Demi-Glace Gold® also makes an excellent soup base.”
And this about Glace de Poulet Gold®: “For the first time there is a commercial product that can be used in sauces and soups as a replacement for homemade chicken soup....Glace de Poulet Gold® is highly reduced and concentrated but without the excess salt that has until now been the problem with commercial broths and concentrates”
"Now you needn’t ignore recipes calling for rich brown veal stock: Demi-Glace Gold is available... and has earned the approval of noted chefs such as Jacques Pepin"... The Baltimore Sun
Molly Stevens, chef/instructor, New England Culinary Institute said this about Demi-Glace Gold®: “The real beauty of this product is the fact that it isn’t just for classic sauce-making. I enjoyed it the most when I used it for dishes like an impromptu pan sauce or a rice pilaf-everyday dishes that I’d never bother to make veal stock for, but that taste so much better with it.”(top of page)
the saucier's apprentice
The terms "demiglace" and "glace de viande" are intertwined, but not in the way you might think. Demiglace isn't simply glace de viande (meat glaze) in greater or lesser concentrations. It's actually a classic espagnole (brown) sauce with it's luster enhanced by a little bit of glaze. Because making these two concoctions from scratch is a prodigious undertaking, we're thankful that there are excellent commercial products available. In Preparing the beef tenderloin and veal Marsala recipes, we used Demi Glace Gold (a 1 1/2 ounce package reconstituted with water yields 1 cup demiglace).
By Marilynn Marter INQUIRER FOOD WRITER
What:
Demi-Glace Gold (Classic French Demi-Glace)
Size: 1 1/2 ounces and 16 ounces
Demi-glace is a concentration of the classic "mother" sauce, espagnole. A veal/beef base is enhanced with red wine, tomato paste, veg-etables and spices. Demi-Glace Gold further reduces that sauce. A chef might duplicate the process in two days in a restaurant kitchen.
The product line includes concentrations of roasted chicken, vegetable, duck, seafood/fish, and brown (veal/ beef) sauces/stocks.
Testing/Tasting: For giving sauces substance, a demi-glace excels. The veal/beef essence of Demi-Glace Gold is the big seller in this line, but each brings its own rich taste and translucent gloss to a sauce. Left sealed, the concentrations are shelf-stable. Once opened, they require refrigeration. The 1.5 ounce puck of demi-glace reconstitutes to 6 to 7 ounces, generally enough for recipes of 8 to 12 servings. Used at or near full strength as a glace de viande, this is a huge time-saver. Best of all, it's so handy you can easily use a teaspoon or so to make a fine dining sauce for one or two.
The flavors are pure and balanced. No over-salting here. The ingredients are all natural, though modified food starch (used instead of flour) in the demi-glace and carrageenan (a natural thickener) in the veggie-stock are not likely to be found in home kitchens.
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