Demicubes are ideal for creating classic French sauces. Follow these recipes and you’ll see how easy it can be to produce the complex flavors and superior nutritional value of these well-known dishes.

Beef Stroganoff


  • ½ pound beef round cut into strips
  • ½ pound chopped mushrooms
  • ½ medium onion finely diced
  • 2 tsp. tomato paste
  • dash Worcestershire sauce
  • ½ cup white wine
  • 2 Beef Demicubes
  • ½ cup sour cream
  • salt & black pepper
  • 1 tsp. fresh parsley


  1. Dust beef with flour or dry with paper towel. Season with salt and pepper.
  2. Saute strips allowing to brown without overcrowding pan. Brown in batches if necessary. Remove meat and reserve. Remove and reserve excess fat.
  3. Add mushrooms and onion. Saute until mushrooms start to sweat and onions are translucent.
  4. Add tomato paste to coat vegetables.
  5. Deglaze with wine and add Demicubes. Stir, allowing Demicubes to melt. Reduce by half or until glossy.
  6. Add sour cream, reserved beef, Worcestershire sauce and salt & pepper. Garnish with parsley.

Serve over buttered egg noodles.


Chicken Picatta


  • 1 oz. olive oil
  • 1 lb. chicken breast pounded out evenly, dried, seasoned
  • 1 Tbsp. shallots, finely chopped
  • Juice and zest of one lemon
  • ½ cup white wine
  • 2 Demicubes blanc
  • 2 Tbsp. capers drained and rinsed


  1. Sear chicken until lightly brown on both sides. Remove and keep warm.
  2. Add shallots. Saute 1 minute.
  3. Deglaze with white wine, lemon juice and zest.
  4. Add Demicubes blanc.
  5. Reduce to half or to napé.
  6. Add chicken breast and coat with sauce.

Serve with mashed root vegetables, pasta or crusty bread.