More Than Gourmet Classic French Demi Glace, Veal, 1.5 Oz

"More Than Gourmet Veal Demi-Glace" is a culinary masterpiece, elevating the art of flavor to new heights. With an unmatched richness and complexity, this exquisite creation transforms the ordinary into the extraordinary, capturing the essence of sophistication.Meticulously crafted in the tradition of French culinary artistry, this demi-glace is a concentrated elixir that embodies depth and refinement. Its velvety texture and profound umami profile are the cornerstones of gastronomic excellence, adding a luscious depth to sauces, a rich complexity to soups, and a vibrant touch to stews.Versatility is its forte, making it a go-to ingredient for chefs and home cooks alike. Whether enhancing the flavors of sauces or imparting a gourmet allure to everyday dishes, each spoonful encapsulates the concentrated essence of veal, creating a symphony of flavors that indulges the palate.For chefs, it's a secret weapon that adds gourmet finesse to their creations. For home cooks, it's a gateway to culinary mastery, effortlessly transforming homemade meals into restaurant-quality delights. "More Than Gourmet Veal Demi-Glace" is an indispensable asset in the kitchen, a mark of excellence that turns every dish into a masterpiece of flavor and finesse.

"More Than Gourmet Veal Demi-Glace" stands as a culinary revelation, embodying the essence of sophistication in the world of flavors. This exquisite concoction boasts an unparalleled richness and complexity that transforms the ordinary into the extraordinary. Crafted with meticulous attention to detail, it embodies the artistry of French culinary tradition, presenting a concentrated elixir that epitomizes depth and refinement.The velvety texture and profound umami profile of this demi-glace serve as the cornerstone of gastronomic excellence. Its versatility knows no bounds – whether it's lending a luscious depth to sauces, imparting a profound richness to soups, or enlivening the robustness of stews, its impact is profound. Each spoonful encapsulates the concentrated essence of veal, delivering a symphony of flavors that dance on the palate, evoking a sense of indulgence and sophistication.For chefs, it's a secret weapon, an elixir that adds an undeniable gourmet allure to dishes. For home cooks, it's a gateway to culinary mastery, effortlessly elevating homemade meals to restaurant-quality standards. The sheer quality and impeccable taste of "More Than Gourmet Veal Demi-Glace" render it an indispensable asset in the kitchen, a hallmark of excellence that transforms every creation into a masterpiece of flavor and finesse.

This is a fabulous cheat, for when you don't want to collect bones in the freezer for months - or make half a dozen batches of pressure cooker stock and save it up to reduce later. It's not cheap, but it goes a long way.I can't follow the negative reviews. I guess they didn't know what they were getting? Didn't know what it was or how to use it? It's not something you eat on its own - or spread on your meat (or even toast, unless you LOVE vegemite/marmite). Honestly it's not far off vegemite ;-)But really - guys/gals - this is a sauce base! Think of this as the world's best (real) boullion cubes, perhaps? You don't HAVE to add any flavors if you don't want to, but you do have to dilute it (and usually then cook it back down a bit to get it smooth and just to your preferred texture).Having said that, you CAN (and may want to) add things. Wine is good. Sauteed onions/garlic can be nice. A bit of fresh dripping from your meat can be lovely. It never hurts to punch up a pre-fab, room-temperature safe, sauce concentrate with a bit of fresh allium or aromatics. Herbs are fabulous. Finely chopped (or grated) celery will lift it as well. Have fun!Yum.-c

Wonderful product for making sauces. It's expensive everywhere, though. It was no less on Amazon than at a local butcher shop.This little bit of concentrated broth packs a whole lot of flavor and adds wonderful texture to any brown gravy you’re making. I started using it many years ago when I started making a beef Demi-glacé for Christmas dinner with a chateau-briand. Unless you start at least 24 hours before with roasting and simmering your soup bones, you need something like this.There are recipes all over for authentic Demi-glacé sauces, and some will include some sort of prepackaged concentrated beef/veal product like this. Although I’ve tried a few others, this one is the best I’ve found if I’m not starting with roasting the bones. Then again, this stuff is so good, sometimes I’ll just put a couple of these in with my own Demi-glacé. It’s really that good.This is the best prepackaged Demi-glacé I’ve found, and I’ve tried a few types. The only problem is the cost for what you get. You’d need way too many of these if you weren’t adding it to a stock pot of your own bone broth. But this is a wonderful addition to slow cooked real Demi-glacé,n which is why I keep buying it. Oh, so good!