More Than Gourmet Demi-Glace Gold
Product Description
If you like great sauces but don’t have time to reduce stock for 20 – 30 hours then this is the product for you! Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French Sauces quickly and easily. Low heat cooking techniques and 30-hour reduction process give the product a beautiful shine, flavor and texture, which make finished sauces that are glossy to the eye and decided in taste. And, made with real beef and veal stock: all natural ingredients.
Easy to use – just add water. Makes approximately 1 cup (237ml) of classic demi-glace. Makes up to 12 ounces (354ml) of classic veal stock. Net Wt. 42.5 g/1.5 oz
Black Pepper-Red Wine Sauce - Sauce Poivrade 3-4 Servings Ingredients: 1 oz. (30 g) Butter 3 T. (45 mL) Shallots, minced 2 t. (5 mL) Black or Green Peppercorn, cracked 1 c. (250 mL) Red Wine 1˝ oz. (45 g) Demi-Glace Gold® ˝ c. (125 mL) Water, hot 2 T. (30 mL) Fresh Parsley, finely chopped
Sauté shallots in butter for 1-2 minutes or until translucent. Add peppercorns and cook 30 seconds. Add red wine and reduce by half. Add Demi-Glace Gold and whisk until dissolved. Add enough water to reach desired sauce thickness. Add parsley and serve over grilled steak, tenderloin, or other cut of beef.
Easy to use – just add water. Makes approximately 1 cup (237ml) of classic demi-glace. Makes up to 12 ounces (354ml) of classic veal stock. Net Wt. 42.5 g/1.5 oz
Black Pepper-Red Wine Sauce - Sauce Poivrade 3-4 Servings Ingredients: 1 oz. (30 g) Butter 3 T. (45 mL) Shallots, minced 2 t. (5 mL) Black or Green Peppercorn, cracked 1 c. (250 mL) Red Wine 1˝ oz. (45 g) Demi-Glace Gold® ˝ c. (125 mL) Water, hot 2 T. (30 mL) Fresh Parsley, finely chopped
Sauté shallots in butter for 1-2 minutes or until translucent. Add peppercorns and cook 30 seconds. Add red wine and reduce by half. Add Demi-Glace Gold and whisk until dissolved. Add enough water to reach desired sauce thickness. Add parsley and serve over grilled steak, tenderloin, or other cut of beef.
