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%|
When ever I make Classic Bordelaise Sauce for friends or family using this product, it is always a big hit.
Consistently delicious and always great to have on hand for sauces and soups.
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.