We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. It is our Sauce Heritage. All rights reserved. Copyright © 2020 More Than Gourmet. This is no ordinary chicken stock. https://www.simplymaderecipes.com/steak-with-rosemary-garlic-sauce-2 More Than Gourmet® is proud to be the only company crafting classic French sauces and French stocks in the authentic, old world tradition defined by the renowned Chef Master Auguste Escoffier (1846-1935). Lightly clothed in a garlic-rosemary butter sauce, this delectable pasta dish showcases fresh asparagus. Drizzle the garlic with a little olive oil and season with salt and pepper. Stay awhile and take a look around. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. We welcome you into the Kitchens of More Than Gourmet. It is our Sauce Heritage. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. Transfer lamb to 4 plates. Roughly chop the garlic, then mash it to a paste with the blade of a chef's knife. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. If you have questions, there’s a place to ask them. At More Than Gourmet, faithfully honoring the classic tradition is our mission. It means no shortcuts and no compromises. It means no shortcuts and no compromises. All of our French cooking sauces are made with scrupulous care, product purity, and absolutely no shortcuts. With blender running, add remaining oil in a slow, steady stream; process until smooth. Add tamari and next 4 ingredients; process until smooth, stopping once to scrape down sides. This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, and our Glace de Poulet Gold is the perfect way to dress up simple roasted or baked chicken. We didn't invent classic French stocks and. Through great trial and error cooks learned to prepare - from scratch - fine flavors through extracting, blending, and simmering pure food ingredients. Return the sauce to the pan over low heat and season to taste with salt and pepper, nutmeg, and cayenne. Reduce the heat to medium and add the cream and the. Perfect as a marinade, glaze or dipping sauce. Bake at 400° for 40 minutes or until garlic is very soft; cool. Squeeze pulp from garlic and shallots into a blender or food processor. MyRecipes may receive compensation for some links to products and services on this website. Everybody understands the stuggle of getting dinner on the table after a long day. Place shallots and garlic on a piece of aluminum foil; drizzle with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. It's who we are. It's who we are. Yes, we do have kettles and cooks here, though our kitchen is unlike any you may have ever seen before. Rosemary Garlic Cream Sauce Be the first to review this product / recipe This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, and our Glace de Poulet Gold is the perfect way to dress up simple roasted or baked chicken. In our kitchens, you won’t find any food additives or artificial ingredients, but you will find a team of hardworking folks committed to providing you with the finest French stocks and sauces produced anywhere. Glace de Poulet Gold® is the first classic French roasted chicken stock made to the exacting standards a professional chef would use in his or her kitchen. Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Bake at 400° for 40 minutes or until garlic is very soft; cool. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Let the garlic cool to room temperature and squeeze the cloves out of their skins.