How To Use Glace de Viande Gold®
Use one part Glace de Viande Gold® to twenty parts hot water to make a classic veal and beef stock. Bring to a simmer and whisk until completely dissolved. To make a classic veal and beef glace, add up to 3 parts hot water to one part Glace de Viande Gold®.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic veal and beef stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic veal and beef stock.
Glace de Viande Gold® Ingredients
Veal Stock (veal bones, water), Beef Stock, Mirepoix Stock (made of carrot, celery and onion stocks), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery Stock. GDV-NaGI102505
Glace de Viande Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 1g||0%|
|Sat. Fat 0||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 5g|
|Vitamin A 0% • Vitamin C 2% • Calcium 0% • Iron 0%|
I have been utilizing the recipes on Blue Apron and I needed a good quality demi glace sauce...I was a bit skeptical about using this one based upon the prior review. Using this sauce, the recipe came out exactly like it did using the Blue Apron ingredients. So glad I found this more affordable alternative without sacrificing the flavor that I needed!
Made gravy with this last night in a pinch and it turned out great with a little salt. I also added the lamb/veal to get that "sticky" that we love.
I love this stuff!! I use it when making braised beef dishes and it adds SO much flavor without adding salt. I now have this on a shipping schedule to make sure I don't run out.
For those quick sauces that you want that extra flavor, does add richness to any sauce or gravy you make. Just the right amount so nothing goes to waste. Great price too.
This makes it easy to make a great sauce. Just add water and simmer it down to the thickness you need.