KnorrRich Demi Glace Sauce Mix, 1.05 kg (Makes 7L) & Pepper Sauce Mix, 600g (Makes 5L) 15116905

Love this product makes the best gravy

I use this rich brown French base in my famous Madeira pasta sauce. The original demi glace sauce is hard to get here in the UK and a bit tricky and cumbersome to make by combining Espagnole sauce, brown veal sauce and sherry wine. Therefore I’m glad I was able to get this huge container that will last for a good few years. It is for professional use, so I trust its fairly good. And as far as I can tell it comes very close the traditional demi glace. I also use it as a base for my red wine- and mushroom sauces that I serve with my equally famous and much appreciated steaks (at least that is what my daughter says). You can also add it to gravy or soups. In my experience if you just add a bit of demi-glace to most sauces, it will add quite some depth and richness.

I liked how easy it was to use and the way it dissolved. Only down part was the flavour. It wasn't as the sane as the original demi glacé sauce.

Brilliant value and used in many sauces, gravy, stockpot etc.... will buy again though it will be a while as it is huge

This is my newly discovered secret ingredient for anything 'meaty' - Cottage pie, beef stew, Moussaka. It amps everything up and it goes a LONG way. I usually add 3 teaspoons to my cottage pie for 6 people at the end of the cooking of the mince stage and the difference is marked. You can taste the mince, add this then a minute later taste again and you go 'wow', that's definitely better - doesn't taste different, just more taste.It may seem an expensive punt but my word this will last for ages upon ages - and I cook a fair bit at home.Only negative, to be balanced is that I didn't find it made a particularly nice gravy on its own with water. If I already had gravy that wasn't quite hitting the spot I would deffo add this though.

I'm quite surprised that this is considered a 'professional' grade demi-glace. I'm well aware many reputable kitchens use pre-prepped demi-glace. The reason being that to make a classic demi glace, a combination of Espagnole sauce with brown stock made from beef and veal bones, takes days. Having looked at the list of ingredients I'm not surprised that this tasteless, and lacking in any depth of flavour, gravy (sorry I cannot bring myself to call this demi glace) is as bad as it is. The only meat derivative from the exhaustive list of chemicals and additives is pork gelatin. That's it. In a sauce that is supposed to be all about a deep meaty taste it just has pork gelatin.I'd like to say it's just like instant gravy as another reviewer has stated. But I found it had less taste and depth than gravy. Of course demi glace is not used as a "gravy mix" per se but as a base for many other sauces. The base is supposed to give the richness and depth in the same way as mirepoix. This doesn't do any of this.I've chalked my wasted money up to not reading the ingredients and just getting carried away by a few, ahem, well placed 'rave' reviews. In the meantime have a look at all of the demi glace mixes on here and look for one that actually contains some of the actual ingredients that it should and, importantly, contains meat in a more substational amount than the afterthought this horrible mixture makes.Giving it to my son and his friends at their student house for 'gravy'. They wouldn't know or care about the difference, bless 'em.

Easy to use and consistent in usage. Makes great sauces from France

I'd never heard of Demi Glace until it appeared Amazon's deal of the day, and after reading reviews decided to give it a try. I've only used it twice. Once to enhance a gravy and the other in a home made star and onion pie. It really does transform the taste and appearance of the sauce, giving the food an appetising sheen. The taste is difficult to define, other than the meatiness of the gravy is intensified. The 1kg tub is good value - you only need 150g of granules to make 1 litre of sauce, and I use this as the base for my gravy. All of my family complimented the awesome gravy I made - so testament indeed. Definitely something I would recommend.