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Jan 5, 2010 09:00 AM

"Chef Troy's Demi Glace Sauce" - anyone try this?

I came across Chef Troy's Demi Glace Sauce in my local Japanese market. Chef Troy is Chef Troy Thompson of The Kress and others in California. (I guess. I'd never heard of him, but then I don't follow celebrity chefs much, and I live on the East Coast.).

I guess he cooks a fusion/World cuisine style, which sounds right up my alley.

Anyway, this is a jar in the Japanese market, just called "Demi Glace." Looking at the ingredients, I guess it's a beef demi-glace.

Has anyone heard of it or tried it? It's always useful to have a demiglace on hand, but I'm wondering if I can use this like a "standard" french demiglace. Also, commercial demiglaces vary quite a bit in quality.

So, has anyone used this? Any good? How'd you use it?

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  1. yes i have tried it! it is a japanese style demi-glace sauce , a little sweeter and more vegetable enhanced than the european style, i use it as a fortifier in making my sauces , add a spoonful in your stews and red wine sauces, gravies, curries , burgers, meatloaf, meatballs ect. to make richer and better. e-mail me if you have any questions .
    see my recipes on my

    1 Reply
    1. re: troynthompson

      I assume this is a “commercial” formulation?

    2. Yes!

      I just used it and I love it! Its much better than the canned demi-glace sauces partially because it uses real beef and is made in the US (while the made in Japan versions don't use beef because of US import restrictions).

      Chef Troy's is quite delicious---I used it to top Omu-Raisu last night and used the remaining sauce in place of pizza sauce on pizza toast this morning.


      1. I just picked up a jar from Marukai. It's nice and rich, and a bit sweet. I'm not too familiar w/ French cooking, but it does taste great on tofu burgers. I will probably try it on hamburg steak and maybe omu-rice like SAM posted earlier.