I LOVE a good sauce … for me a meal is not a meal without sauce !  My food to sauce ratio is usually half and half (*blush*).  This could be why I am constantly fighting the bulge … but its worth the fight because food without sauce would be like a mojito without the mint – a total let down!

In a commercial kitchen, the chef responsible for making all sauces is known as the “Saucier”.  The Saucier is often the highest respected Chef in the kitchen, reporting directly to the Head or Sous Chef.  Creating delicious sauces with depth of flavour is no easy task and one I am still aspiring towards myself.  I do have my moments in the kitchen, where I make a sauce so delicious that I literally break out into dance and skip to Andrew, spoon in hand and make him taste it, heck, I’d make Mango & Oliver taste it too, if I could catch them.  Andrew struggles to understand my excitement and has even gone so far as to say “It’s just a sauce!”… Stopping me in my tracks, mid Pirouette …”Just a sauce????” :-O 

So imagine my delight when visiting the Mothership months ago (yes, I wasn’t going to share this secret weapon originally, but ’tis the season’ & all that, so think of this as my Christmas present to you) and I spotted this little beauty on the shelf.

For the foodies out there, you’ll know that a Demi-Glace sauce is a thick, rich brown sauce that can be used on its own or as a delicious base for other sauces.  Making your own Demi-Glace could take days on the stove top.  This is in my opinion, liquid gold!

You can add it to your gravies, other sauces, stews and soups to enrich the flavour and take it to restaurant quality.    I’ve followed the suggestions on the box for a mushroom sauce … OMW, best mushroom sauce ever!!! 

Inside the box is 8 little sachets of liquid gold- which is perfect, because you only need a little dash at a time.  I always ensure that my pantry is stocked with at least 3 boxes … just incase. 

So there you go, now you have a secret weapon for your Christmas Gravy this year.

Your’e Welcome 🙂