You'd never find the pantry without these staples, used for simple dishes and more complex and nuanced entrées.
This SauceMaker's Dozen Includes:
2 Classic French Demi-Glace (Demi-Glace Gold®)
1 Classic French Veal Demi-Glace (Demi-Glace de Veau Gold®)
1 Classic Reduced Veal & Beef Stock (Glace de Viande Gold®)
1 Reduced Veal Stock (Glace de Veau Gold®)
1 Roasted Chicken Demi-Glace (Jus de Poulet Lié Gold®)
1 Roasted Chicken Stock (Glace de Poulet Gold®)
2 Classic Chicken Stock (Fond de Poulet Gold®)
1 Classic Seafood Stock (Glace de Fruits de Mer Gold®)
1 Classic Vegetable Stock (Veggie-Stock Gold®)
1 Mushroom Essence (Essence de Champignon Gold®)
2 Free Sauces
Every recipe I make is better when I add the demi glace. I made a seafood stew the other night and did not have my demi glace and frankly it was a failure even though I had purchased $50.00 worth of lobster, clams, shrimp. etc. The demi glace makes the recipe. Last night I made a mushroom strognoff....without the demi glace it was flavorless....with it, it was a hit. Cook like a real chef does.....use these. Highly recommend.
