When life gives you lemons you make lemonade. When life gives you a great friend and chef, you listen to what he has to say. That is just what I did when my good friend Executive Chef Michel Grobon turned me on to the Aromont sauces, demi-glaces and gravies.

One day he told me a story about this crazy French guy that bought all his beef bones in America, froze them and shipped them to France to make stock for his sauces. The lamb bones came from New Zealand, and on and on. To be a sauce maker you have to; 1- be patient; 2- a good blender of ingredients; 3- have a good palate (taste buds), and lastly, be a little nuts because you have to find the good bones to reduce to concentrates to create this stuff to begin with, not an easy task.

Well get a hold of this , because by tradition you do have to be a master or executive chef,or something to really be a good sauce maker. But these guys have figured out how to duplicate the sauces by just mixing their mix with water. Yes, I said WATER. Sure, you can add a little wine or sherry, some herbs, a little pepper here and there, but that's it. It can't get any easier than this, and you can prepare them right in your own home.

Don't be intimidated by the serving portions. For example: on the EZ sauces. Make the whole batch even tough it says "serves 12," because you can make the whole amount and then just freeze what you have left over in ice cube trays. Pop them out of the tray once they are frozen and store them in poly-bags in the freezer. When your ready for a perfect sauce for the hot roast beef or turkey sandwich, melt them down in the microwave for 10 seconds . The whole side of my freezer has marked poly-bags full of sauces. When I whip up stuff for the kids or last minute guests they think I'm a miracle man. Now my wife is beginning to take the credit, but I think you get the point.

Don't let the word "demi-glace" scare you. It makes one heck of a lot
of stock for when your making soups, or if you keep it honey-like thickness you can accent any meat dish, or pasta. When you make rice use a little of the broth created from the demi-glace to flavor the rice. I throw in two tablespoons of the chicken one to about 1/2 gallon of water, throw in the carcasses from the left over chickens I have frozen and make the greatest soups ever when I catch colds ... little celery, carrot and onions and you don't see me for a while. This is not rocket science. It's Aromont demi-glace. All the recipes come hidden in the little chefs hat with the sauce. Just make sure you twist the hat off in the opposite direction you would to open it. It took me about ten minutes to figure how to get the recipes out from under the hat. Only the French!!!

The gravies!!! They are to die for, and if you mix in some of the natural juice from your chickens and turkeys you be whistling dixie!!!

So, enjoy this world of taste and flavor. Look for our teaser specials on the website. Just think about it , when you were invited last to a friends for dinner, did you have a good mushroom sauce served to you with that chicken dish? Probably not! Well now you can, and it will taste like Michel just prepared it for you in your kitchen.

Thanks Michel Grobon for a lot of things. I'm finally happy to be able to share your secret with my vertical roaster family. Our travels together, that's another story!

And remember, all you do is mix this stuff with water. A-B-C. 1-2-3.

To my vertical roaster T.V. family out there in the world, if you think the Spanek Magic Seasoning Blend is good, wait until you try any of these EZ sauces, demi-glaces or gravies. Michel loved the simplicity of our vertical roasting products. We love the simplicity of Aromont's products.

Enjoy! Bon Appetite!

- Denis Spanek

Dear Gourmet Friends,

I have had the honor to cook my French specialties in many famous places. In the past, I was personal Chef for Liz Taylor, Frank Sinatra and Queen Elizabeth II on HMS Britannia. During the 80's I was asked by Ronald and Nancy Reagan to become their Chef.

I have always been proud and delighted by the response to my traditional French Sauces. Many times in these historical places, I have been asked in confidence,"Chef, Please let me know your secrets!" In fact, they hoped to share with their friends the gastronomic experience that they enjoyed with the world's most famous people, where only the best is offered.

So, I have decided to share my secret recipes with you, and be your guide, if you'll let me. Thanks to Aromont, these wonderful traditional and historical sauces are now so easy to prepare. I call them EZ Sauces!

Reproducing the same flavor just with some water, and a bit of cream or butter, simply stirred into a pan with my EZ Sauces, and you become a Chef, saving yourself countless hours of painstaking preparations as I've done in my kitchens.

- Chef Michel Grobon