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 paste sauce.
Veggie-Glace Gold, a 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.
20-time reduction of French chicken stock results in a deep, rich, roasted color and syrupy consistency. Use Glace de Poulet Gold in your poultry dishes when you want a pure, intense flavor to finished sauces or when deglazing the roasting pan.
Essence de Champignon Gold is a special essence which 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 fully strength to add a beautiful mushroom aroma and flavor to most any finished sauce.
Glace Fruits de Mer Gold is a classic seafood/fish stock reduced to a glace and 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.
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