More Than Gourmet
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Stock and Sauce Bases

 

 

More Than Gourmet is proud to be the ONLY company making classic French sauces in the old world tradition as defined by the renowned Master Chef Auguste Escoffie (1846 - 1935). The company continuously strive to honour Escoffier's dictate: that properly-made stocks and sauces are the KEY to fine cooking, and that fautless preparation and the finest ingredients are mandatory, or the outcome will be merely mediocre.

More Than Gourmet strongly adhere to this basic principle. One look at the ingredient panel compared to other bases quickly reveals why More Than Gourmet is used by many of the world's finest chefs.

Why More Than Gourmet?

More Than Gourmet products are prepared in the timeless old world tradition using the freshest ingredients. The products fine quality is the result of many hours of preparation.

More Than Gourmet sauce and stock bases are made using:

- No MSG,

- No FILLERS

- No CHEMICALS

- No PRESERVATIVES.

Creative Base

More Than Gourmet products are versatile, convenient and easy-to-use and are of consistent top quality. They can be used in three forms:

- Concentrated as a GLACE

- Reconstituted ro make a rich SAUCE BASE

- Diluted to use as a STOCK

More Than Gourmet sauces and stocks lend themselves to the creativity of chefs. In addition to classic sauce making, More Than Gourmet products are also suitable for other cuisines.

Uncompromising Consistency of Quality

In today's kitchens, chefs are finding that it is now no longer necessary to make their own sauces from scratch or to use substitutes. More Than Gourmet Classics make you more competitive, gives you consistency of quality everytime, saves you literally hundreds of hours, and cut costs dramatically without sacrificing quality.

 

Foodservice professionals, retailers with bulk or prepared foods and interested agents can contact us at trade_enquiries@tawc2us.com

More Than Gourmet Food Service

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Foodservice professionals, retailers with bulk or prepared foods and interested agents can contact us at trade_enquiries@tawc2us.com

More Than Gourmet Food Service

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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 French sauces quickly and easily. Low heat cooking techniques and 30 hour reduction process gives the product a beautiful shine, flavour and texture, which make finished sauces glossy to the eye.
Classic Veal Demi-Glace (Made with Veal & Beef Stock) - Offers a refreshing change from the standard Escoffier recipe and is ideal for today's modern contemporary kitchen. It has a more sweet veal taste, with hints of meats and mushroom, than our classic Demi-Glace Gold's complex traditional taste and flavour profile. Now you can choose the profile that fits your cooking style.
Classic Roasted Lamb Stock (Veal Stock Added) - This is a 20-time reuction to a rich, pure-flavoured glace, prepared with a special blend of Madeira wine and spices to enhance the natural flavours and juices found in favourite lamb dishes. Used full strength, it's perfect for wonderfully smooth sauces or can be reconstituted back to stock for soups, stews and braises.
Classic Venison Stock - Carefully reduced with red wine, aromatics and hint of juniper give Glace De Gibier the perfect flavour profile for all game dishes. MTG venison is domestically grown and do not have the overwhelming musky game aroma found in most wild game stock. Reduced 20 times to a glace so it can be used full strength in sauces or reconstituted back to a stock for soups, stews and braises.

Classic Reduced Veal and Beef Stock - Classic French brown stock, reduced to a glace, is perfect for all fine sauces or to enhance the flavour of a variety of stocks or sauteed/roasted items. Rich, deep flavour and translucent colour provide the perfect addition to many recipes. Chefs can now rely on the flexibility of Glace de Viande Gold with its tremendous flavours.

Classic Reduced Veal Stock - Reduced to a glace, Glace de Veau Gold is used to make lighter meat flavoured soups, stews, pasta dishes and sauces. Can be used full strength or reconstituted to make wonderful stock. By using a variety of wines, you can create more robust and more aromatic sauces with lighter, sweeter notes. Wines to consider would include merlot, Madeira and marsala wines.
Classic Fish Fumet (Stock) - 30 time reduction of perfect Fish Fumet. Made from bones and trimmings of a variety of white fish with white wine and aromatics. Delicately simmered to the point of Fumet, then reduced all the way down to a glace. Clear yellow colour & lovely aroma are outstanding as a braising or poaching liquid or as a sauce.Used full strength it adds the right touch to classical sauces giving them a complexity not duplicated with simple stock.
Classic Seafood/Fish Stock - Reduced to a glace, this is a premium blend of the finest "fruits of the sea", lobster, shrimps, crab and fish. A perfect natural lobster reudction to a glace, typically prepared painstakingly by hand in the finest gourmet restaurants in Europe. You can now depend on this same consistent, highly reduced glace to add tremendous sweet flavours to sauces, stocks/soups. The glace's red hue is achieved naturally, with no added colouring.
Classic Chicken Stock - 40 time reduction of perfect chicken stock. Fond de Poulet Gold is a pure chicken stock for use in all basic preparations within a commercial kitchen. Since few kitchens can make he quantities of chicken stock typically required, most of them have to rely on bases that are laoded with saly and other undesirable ingredients. Fond de Poulet Gold allows you to have as much stock on hand as necessary without sacrifice.
Classic Roasted Chicken Stock - 20 time reduction of French chicken stock with deep, rich, roasted colour and syrupy consistency. Glace de Poulet Gold provides pure, intense flavour when used to enhance finsihed sauces or when deglazing directly in a roasting or saute pan. It can be used to enhance stocks by adding 1 -2 oz. per gallon, which will bring its deep flavour and roasted colour to every batch of stock you made.
Classic Roasted Chcken Demi-Glace - Becoming a new staple in thekitchen, Jus de Poulet Gold allows you to make all the classics in a lighter yet more flavourful way without the added time and effort typically required to bind a roux into a finished sauce. The perfect beginning for finished sauces for pork, chicken and turket dishes, it is also great for enhancing soups and binding a variety of fresh vegetable pasta sauces.
Classic Roasted Duck & Chicken Stock - This premium roasted duck stock is reduced to a glace in the hand made tradtition of the finest French classics. This stock delivers pure intense taste and texture. Glace de Canard Gold adds a deep flavour and rich roasted colour to favourite dishes, providing an elegant finishing accent to boost the flavour of the grandest sauces. Its consistent quality and all natural ingredients brings a special, smooth taste and flavour.
Classic (Rendered) Duck Fat - Soon to become a permanent staple in kitchens, Graisse de Canard Gold is a classic rendered duck fat that is perfect for confits and general sautes. Its high flash point and lowr cholesterol make Graisse de Canard Gold mor versatile than simple butter and other cooking fats.
Classic Mushroom Essence - This special product can be used as a light-bodied sauce or stock to add deep, rich, elegant flavours to soups, stews, risottos, and pastas. Alternatively, it can be used full strength to add a beautiful mushroom aroma and flavour to most any finished sauce.
Classic Vegetable Stock - Reduced to a glace, this is a wonderful addition to soups and sauces, rice and grain dishes. Veggie Stock Gold presents a wonderful addition for your light dishes. A clear stock withno added starch or fat, Veggie Stock Gold's blend of select fresh vegetables is a natural way to enhance the colour and flavour of your current stocks or entrees.
Classic Roasted Vegetable Demi-Glace - A revelation to those seeking the greatest possible flavour in light cooking or vegetarian entrees. It brings a new level of taste and flexibility t the kitchen. Make classic French sauces by following those wine reduction recipes using Veggie Glace Gold. Other flavourful variations can be created by adding other herbs, spices, wines, vinegars, mustards etc depending on the intended use of the sauce.
Classic Roasted Turkey Stock - Reduced 20 times t create a wonderfully rich roasted turkey classic glace or can be used full strength. Glace de Volaille Gold is the ideal beginning point for creating elegant sauces, soups, stuffings and sides. The flavour of natural roasting juices cannot be surpassed. These deep, rich flavours create the perfect gravies to finish the most special dishes, complementing your dishes without overpowering them.
 

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