The Real Secret to French Cooking

By on September 24, 2017
Sirloin Steak With Mushroom Sauce

Like so many people, I was inspired by the movie Julia and Julia to start attempting some gourmet cooking in my own little kitchen…

And then I hit a stumbling block.

No, it wasn’t sticker shock for Julia Child’s Mastering The Art of French Cooking (two volume set), nor the daunting task of trying to lift the tomb of a book.

It was the meticulous detail and difficulty of the recipes… let’s face it, who got time for that?

What I learned is that the real secret to gourmet cooking is all in the sauce.

 

photo from m4sh.3d

So here is some basic information on sauces…

I’ll start with Wine Sauces.

What I found most amazing in my research is that Sauces have been used since the middle ages- who knew!

But of course French chef’s have upped the bar on sauces almost to the point of high art — just treat yourself to any fine dining at a French restaurant and you will know this is true.

So what goes into making a great sauce?

The famous French Chef, Aguste Escoffier, tells us that the chef who wants to create a memorable sauce must first prepare a mirepoix (Wikepedia has a great but lengthy definition) and roast beef or veal bones to begin developing a stock…

Then, one must slowly reduce the stock and add a slowly browned roux to create a deep brown color and rich flavor with a smooth and velvety consistency.

This will create a “foundation sauce” from which many other sauces can be made.

Slow being the operative word in the whole process …

Again I ask, who’s got time for that?

Let’s face it, this is a time intensive process and I certainly don’t have the patience required to complete it.

Of course, we have the perfect solution.  You’d be surprised how many home cooks as well as professional chefs, have discovered the advantages and turn to the silky, smooth flavor of More Than Gourmet Demi-Glace Sauces.

Demi-Glace Gold

Demi-Glace Gold

More Than Gourmet has taken care of the time intensive work for us and has created Demi-Glace sauces which reduces what would have taken hours to mere minutes without sacrificing flavor, consistency or eye appeal!

Using classical methods and only the finest ingredients,these sauces are consistently reliable, dependable, affordable and most importantly delicious!

They have found a permanent home in my pantry and I know you also will find them so easy to keep on hand that all your meals will be gourmet!

Bon Appetite!

Sherea

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