Editorial Reviews
This traditional base is made in the old world methods of the famous French chef Escoffier from brown stock and Sauce Espagnole. The 30-hour reduction process ends up with a base that has a beautiful shine, taste and texture. Use this for lamb and beef dishes. It also adds a beautiful flavor profile to Bolognese paste sauce.
Spotlight Reviews Shortcut to Flavor (2008-06-03)
Customer Review : 3
I did not care for the straight up taste of this product, but with a little experimentation, I think it could be used to enhance the flavor of sauces that I am already making from fresh stock. The low price point is enough to give this product a try.
Demi-Glace (2007-12-21)
Customer Review : 5
Just right. We ordered two packets for a recipe and they were exactly what was needed. The fact that it does not require refrigeration until opened was also nice.
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