Average Reviews:
(More customer reviews)Glace de Viande Gold in a classic brown stock reduction. It can be reconstituted into a full flavored stock by using 1 part glace to 20 parts water. The stock is great for moistening stuffing, making soups or making a jus for dipping. The flavor is much more complex and professional tasting than other prepared stocks and broths found in most grocery stores.
A glace is traditionally made by reducing stock veal stock for 8-12 hours until it has the consistency of a thick syrup. To bring this product to the consistency of a classic glace add 1 part de Viande Gold to 3 parts water. I use the glace for adding flavor to sauces when I don't want any extra thickening agent. If I want the flavor of a glace but also want it to help hold a sauce together I use More than Gourmet's Demi-Glace Gold which is pretty much the same thing but it contains a roux.
These products last for months in the frig so I purchase these in the 16 oz. tubs. For some of the glaces and stock reductions that I use less frequently I purchase the 1.5 oz. pucks. They are made using classic recipes and are the real deal. I keep 8-10 different varieties on hand in my kitchen and would not want to think about cooking without them.
More Than Gourmet Demi-glace Gold® French Demi-glace, 16-Ounce Unit
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More Than Gourmet Glace De Viande Gold is a classic French brown stock, reduced to a glace. It is perfect for all your fine sauces or to enhance the flavor of a variety of stocks or sauteed and roasted items. Its rich, deep flavor and translucent color provide the perfect addition to dozens of recipes. No longer do you need to shortcut by reducing your brown stock in the saucepan, you can instead rely on the flexibility of our pure French classic reduction with its tremendous flavors
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