|
French Demi-Glace Gold is a traditional base made in the old world methods of the famous French chef Escoffier from brown stock and Sauce Espagnole. The 30-hour reduction process ends up with a base that has a beautiful shine, taste and texture. Use this for lamb and beef dishes. It also adds a beautiful flavor profile to Bolognese pasta sauce. Veggie-Glace Gold This wonderful sauce is a revelation to those seeking the greatest possible flavor in light cooking or vegetarian entrees. Use your imagination and add other herbs, spices, wines, vinegars and mustards depending on the intended use of the sauce. Add this sauce to mashed potatoes and roasted garlic for an outstanding treat. Glace de Poulet Gold Anyone who makes their own stocks knows that reduction is key. This 20-time reduction of French chicken stock results in a deep, rich, roasted color and syrupy consistency. Use in your poultry dishes when you want a pure, intense flavor to finished sauces or when deglazing the roasting pan. Essence de Champignon Gold This special essence can be used as a light-bodied sauce or stock to add deep, rich, elegant flavors to soups, stews, risottos and pastas. It can also be used full strength to add a beautiful mushroom aroma and flavor to most any finished sauce. Glace Fruits de Mer Gold It is a classic seafood/fish stock reduced to a glace. This is a premium blend of the finest 'fruits of the sea,' lobster, shrimp, crab and fish. Imagine a perfect, natural lobster reduction to a glace. Now you will be able to depend on this consistent, highly reduced seafood glace to add tremendous sweet flavors to your sauces, stocks and soups. You will enjoy Glace de Fruits de Mer Gold's beautiful red hue which of course is achieved naturally without any added coloring. Glace de Viande-Gold This is a classic French brown sauce reduced to a glace. Use this addition in all your fine sauces or to enhance the flavors of stocks or sauted and roasted dishes. Glace de Vollaille (Classic Roasted Turkey Stock) This wonderful 20 time reduction creates a rich turkey stock base which can be used as a starting point for producing rich sauces, soups, stuffings, gravies and side dishes. It is also wonderful for basting turkey or capon, not just at Thanksgiving and Christmas, but all year long. Glace de Veau Gold (Classic Reduced Veal Stock). While similar in taste to the Glace de Viande, this stock reduction is slightly sweeter which some home cooks prefer. Size: 1.5 oz each
|
|