- Pack of six, 1.5-ounces (total of 9-ounces)
- No MSG or preservatives
- Made with veal and beef stock
Quality ingredients but flat taste
This does 50% of the hard work for your red sauce
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.
Glad it’s back!
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)
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 !!
A Must For any Cook
There are two main reasons I am a fan. The first is practical. I now work overseas, and I need products with a good shelf. Sure, I can ship via Amazon directly here, but I like to ship to my US address and then bring products with me on the plane. And all of More Than Gourmet’s products have extremely long shelf lives. With the smaller 1.5 ounce packages, I use one as I need it and keep the rest in my small pantry. And if I am going to a diner party where I will cook, it is so easy to bring an individual package. (I also buy the larger 16 ounce container as well, and keep it in the fridge after opening.)
The second one, and this one is the most important, is that it tastes great. It does not have that artificial aftertaste which I find in most powered demi-glace. There is a richness in it which makes everything taste better. I not only use it in typically French-type dishes, but in Italian pasta sauces, all stews, some egg dishes, pot roasts, and even Mexican, Arabic, and Chinese dishes.
Working in SE Asia, getting good beef is problematic and quite expensive. But pork is good. I have discovered that adding some of the demi-glace to a pork pot roast or to a bourguignon goes along way to make it richer and “beefier.”
Frankly, I could not do without my More Than Gourmet demi-glace. It iis a must item in any cook’s pantry.
Great when you’re in a hurry.
Very easy to use
the taste of my dinner, but completely saved the meal! I didn’t have to use the whole package so I wrapped it up and put it in the freezer to use later. I was so glad I had seen this product on Amazon!
Delicious Add to your Recipes
great time saver
Great time saver
The price was right
My wife used it in a sauce for grilled tenderloin and it was a great sauce.