More Than Gourmet Classic French Demi Glace, 1.5 Oz, Pack of 6

CHECK YOUR BOX WHEN YOU GET IT!Ordered the veal demiglace months ago to have onhand for chicken marsala. Disclaimer: it's my own fault for not checking the sticker-sealed box when I received it. Having ordered it before without issue, I just didn't give it a thought. Didn't even notice the label for the veal demiglace was placed on top of another (which happens to be for the product actually in the box). That normally would have made me curious, too, but instead I just set it in my cupboard and continued on with my day. While taco simmer sauce sounds good, I can hardly substitute it in my marsala! 😆 Just want this to serve as a heads up to others - check the box when you get it! Time for some serious taste bud shifting now!

Taste is good. Better than powder stuff a lot of restaurants use. Quantity, flavor and quick ease of use for the price I feel is acceptable. I don’t know why people say it tastes horrible. Add some salt or butter if you want. I like it the way it is. Perfect for a poutine snack at home, too! Just bake frozen fries then broil cheese curds on top quick. Pour the beef gravy on and you are done!

Delicious, intense flavor that's so easy to use in so many dishes! Add just a touch to sauces to turn them into something special, or use to elevate and enhance flavor and "umami" in soups, stews, or wherever you'd use a good beef, veal, or chicken stock. The reduction is the key, and they do a great job!

If you're caught in a pinch (or forgot to read the whole recipe before you started cooking), this could save your dish. It's especially great as a base for other sauces -- one can add mustard or wine or mushrooms, and so on to get entirely different experiences. You cannot use it directly from the pack -- there is a thickener in it that need to spend time in hot water or liquid in order to get rid of the uncooked taste. That said, follow the directions using the plastic container to measure out the water portions and then use a wisk to cook it in a small saucepan. Don't freak out when it looks really thin or takes on a whitish haze -- that's the thickener part starting to cook. It will eventually be incorporated and in a few patient minutes you'll have a fine dark base sauce. I use it and serve it regularly.

Now if you watch the food Network you will find that this is called a French sauce. But being from the south in America we just call it Gravy.But the flavors were out of the world. I had never experienced anything like this that I had made myself. It was so easy I didn't mess it up. Thank you to the French people who made this wonderful product.

Grilled some NY strip steaks for dinner with some friends, who are also pretty familiar with fine dining in big cities like Vegas, LA, and Phoenix. There was a simple recipe for a steak sauce made with this product and a cup of read wine and some mushrooms. It was awesome. The steaks turned out great and the sauce only added to the flavor. I ordered a couple singles to see if I liked them. My friends and I both ordered a 6 pack. Anxious to try other recipes with this, but theirs was off the hook good.

Used one for a beef burgundy and gave as much flavor as the best beef stock. Very economical in the 6 pack which will last a very long time

This is great for making bordelaise sauce and for giving a deep beef flavor to beef bourguignon, chili and other stews