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  • More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce
  • More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce
  • More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce
  • More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce
  • More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce

More Than Gourmet

More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce

More Than Gourmet

More Than Gourmet Demi-Glace Gold, Classic French, 160 Ounce

HK$ 5,584.00 HK$ 3,351.00 Save: (39.99%)
HK$ 3,351.00 $5,584 Save $2,233 (39.99%)
Delivery Time: 3-4 weeks

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Delivery Time: 3-4 weeks

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Product Description Product Description
  • Classic French Demi-Glace, All-natural, no chemicals, non-GMO, no preservatives, no MSG, and no fillers
  • More Than Gourmet has been Crafting Culinary Grade, authentic, clean label stocks, broths, sauces and gravies for more than 20 years
  • One 10 pound container of classic veal demi-glace. Just add hot water, lightly simmer, and whisk until dissolved
  • Last up to 6 months in the fridge once opened. Just store in an air tight container
  • Just one of the 17 authentic stocks and sauces created by More Than Gourmet - our creations range from Veal/Beef/Game to Seafood/Fish to Vegan to Poultry
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Customer Reviews

Tastes terribleI used to buy demi glace at my local grocery store (frozen) but they have stopped carrying it. Saw this and was skeptical of the price and the fact it wasn't frozen or refrigerated but I gave it a shot due to the reviews generally being positive. I didn't expect it to be that good since it needed to have water added to it but it wasn't even useable. It simply does not taste good. I literally threw it out instead of using it in my recipe.1The best. Far better than the usual super salty goo ...The best. Far better than the usual super salty goo that is available at the grocery store. Small package with HUGE flavor and the flavor is exquisite.Try making a sauce with it: finely chopped medium shallot saute until soft in butter, add 2-4 oz. whole cream, and then mix in demi-glace to taste. Perfect sauce for steak and fries or for sauted veal with potato-leek "pancakes" served with asparagus.5I love this productI 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...5Enough demi-glace to turn several sauces into culinary heavyThe Mrs trained at Le Cordon Bleu (Summa Cum Laude, thank you very much) and out of the many secrets she acquired, I don't think any was more importance than demi-glace.If you're already a Top Chef, you're not reading this - if you're trying out different glaces I'll give you Chef Cindy's opinion: THIS is the pre-eminent demi-glace available if you're not in a position to reduce your own veal stock and Espagnole sauce.If you're learning your way around a sauce pan and you haven't heard of demi-glace before here's the deal: famed French Chef Georges Auguste Escoffier is the guy who codified and wrote about classic French technique. The classic "demi-glace" is made with equal parts veal stock and Espagnole sauce (one of Escoffier's five "mother sauces".) Other glazes are made with other bases: chicken, beef, etc. Here is, in our opinion, the pre-eminent demi-glace.The contents of this 16 ounce container is the result of time-consuming sauce reduction and the final result is.... potent and heavenly. Just a couple of spoons of this glace added to your developing sauce will add a rich flavor that will make you wonder "where have you BEEN all my life???" You have to taste it to believe it.5Bland, do not waste your moneyI entered Best Turkey Gravy and this came up. I bought a pack of six. I did read the reviews and saw one bad and most good. I was not impressed. I had to add stuff to enhance the flavor. I tried to return said items but apparently it is not accepted for return. I then mixed a second one with store bought brown gravy and all it did was diminish the taste. I threw the other four away. There is also nothing that denotes "Turkey Gravy" on the package, so I was mislead. This probably won't make the reviews, but if it does, then I think Amazon needs to refund my money.1Great for quick sauces and broths.I do recommend cutting the demi-glace into 1 oz. pieces and freezing them. Keeps it from spoiling if kept in refrigerator for a long time. Easy to use, melts quickly and I keep it on hand for soups and gravy and seasoning.5Amazing, so much better than expectedI must say, I was hesitant to order a "tub" of demi glace base, but I just don't have the time or inclination to make my own these days.I received the product a few days ago, ordered 2 tubs of Demi-Glace Gold and a tub of their Chicken Demi (I know, but I figured why not?)Opened up the Demi-Glace Gold, and could immediately tell this wasn't just some "base". The aroma is rich, not over powering, and has a very dense gelatinous texture.I made a roasted chicken that evening and decided to do a quick Cabernet and Port wine reduction, just simple to check out the new product.Made the Demi per the instructions (1T to 4T water, heat for 5 mins), then added it to the wine reduction (another 4T of reduced liquid or so), then added another 4T of chicken stock (just good Chicken stock, not the Chicken DemiGlace I mentioned earlier), let this simmer while whisking over a med-low heat for about 3-4 minutes while it all pulled together.A tiny dash of Kosher salt, and time to serve.The end result was absolutely amazing, and the DemiGlace Gold performed every bit as good as a homemade DemiGlace. The sauce had that wonderful shine to it, that extra richness that you can't get without a Demi, the right texture, it was bright and complex. Every bit as good as a sauce made with homemade demi.This product is the real deal, or as close as it's going to get. It is an amazing time saver, and for the price it's worth every penny.If you are like me and hesitated, wondered if it would be worth the money, wondering if it tasted "fake" or was otherwise a waste of money, do yourself a favor and get this product.(Note to those not familiar with Demi Glace, this is not a "base" per se, and while I guess you could use it as one, I recommend using it to create sauces, experiment a bit, and you'll find that soon, using demi glace, you'll be creating sauces that are every bit as good as anything you'll find in an expensive restaurant. It's a great way to experience what that "special something" in gourmet sauces is, without having to make your own demi, and without having to invest a few days to make it yourself)5Overrated and blandWhen planning my holiday meal, it was important to me to find a special sauce for the Prime Rib dinner. All reviews seemed to indicate that the "More than Gourmet" French Demi-Glace was worth the price. I used a recipe very close to the one on the container, using mushrooms, shallots, garlic, and red wine to the demi glace and simmering. It was bland and disappointing. Not sure how so many people could have raved about this sauce. I expected the demi glace to have far more flavor to justify the price tag. I won't be repurchasing this one.2Excellent product!This was $30 when we bought it in early summer, 2018. Totally worth the price. It has lasted perfectly so far in the fridge. We have half a tub left after many, many uses.This product is much thicker than most demi-glaces, so less is needed. It is rich and delicious and not as terribly salty as some we've tried.If you don't use demi-glace in your sauces, it's time to start.The package comes (came) with a recipe for a wonderful mushroom sauce. Instead of fresh mushrooms, though, we use Costco's dried wild mushroom mix, soaked in the red wine for an hour or so beforehand. My husband begs for it whenever we have hamburgers or steaks.5What a great productThis stuff is like liquid gold in the kitchen, and not the least bit like nearly all the other salt-laden products out there. I warm this with 3 parts water then finish with a pat of butter before serving. The result is worth the price and a bit more when paired with a beef tenderloin.5
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