Stock Bases

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All sizes are 1.5 oz.

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 Volaille (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.

Glace De Canard Gold(Classic Roasted Duck).More Than Gourmets expertly roasted duck stock is reduced to a glace in the hand-made tradition of finest French classics. This delicious Glace de Canard Gold adds deep flavor and rich, roasted color to your favorite game dishes, and elegantly enhances the flavors in your grandest sauces. Its consistent quality and all natural ingredients bring your dishes a clean rich flavor that is unrivaled.

Glace De Gibier Gold(Classic Venison). Classic Venison stock reduced with red wine, aromatics and a hint of juniper creating the perfect flavor profile for all game dishes. All venison is domestically grown and therefore does not have the musky game aroma found in many wild game stocks. This sweet game stock is reduced 20 times to a glace so that it can be used full strength in sauces or reduced back to a stock for soups, stews and braises.

Glace De Agneau Gold (Classic Roasted Lamb).This delicious lamb stock is a 20 time reduction to a rich, pure-flavored glace, prepared with a special blend of Madeira wine and spices to enhance the natural flavors and juices found in your lamb dishes. Used full strength, this Glace dAgneau Gold is the perfect base for sauces for lamb dishes, or it can be reconstituted back to a flavorful lamb broth for soups, stews and braises.

Size: 1.5 oz each
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Additional Information

Chicken stock, veg stock, food starch, water, salt, tomato paste, gelatin, white wine, chicken fat, jus-021507
Stock Base
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5 Reviews

  • 5
    Review for Stock Bases

    Posted by Permemphya Coleman on Oct 3rd 2017

    A bit pricey for tbe amount.

  • 5
    Great product

    Posted by Tammy on Aug 12th 2016

    I used it in a pot roast in the crockpot. it gave lots of flavor.

  • 5
    Great Product

    Posted by Craig Hamilton on Jun 13th 2016

    I use this all the time to enhance recipes and make soup.

  • 5
    Great Stocks

    Posted by Deborah on Dec 28th 2015

    I've used the Roasted Lamb, Demi-Glace and turkey stocks in stews, gravy and soup and always been very satisfied with their rich taste.

  • 5
    Wonderful Turkey Soup!

    Posted by Deborah on Dec 28th 2015

    I added some of this to a weak turkey stock I made from the carcass of the Thanksgiving bird and the resulting turkey and vegetable soup with orzo was wonderful. I never use recipes with soup, I add what I have and taste as I go. This was definitely one of most tasty turkey soups. I've tried other bases in this product line in soups, stews and gravies and always been very satisfied.

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