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Glace de Veau Gold is a variation on our classic Glace de Viande Gold. This version offers a slightly sweeter that some chefs prefer.

Reconstitution Breakdown:
Use full strength or add up to 3 parts hot water for a classic glace de veau. To make a classic reduced veal stock, use 1 part Glace de Veau Gold to 20 parts hot water. Bring to a light simmer and whisk until completely dissolved. If a stronger stock is desired, use less water or add additional Glace de Veau Gold.

Ingredients:
Veal Stock (veal bones, water), Dried Beef Stock, Tomato Paste, Beef Stock, Salt, Mirepoix Stock (made of carrot, celery and onion stocks), Caramel Color, Carrot Stock, Celery Stock.
GDVE-Gl010306-1

For Nutrition Facts, click here.

For recipes using this product, click here.

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