More Than Gourmet Glace de Viande Gold
Product Description
Glace de Viande Gold is a classic French veal and beef brown stock, reduced to a glace, is perfect for all your fine sauces or to enhance the flavor of a variety of stocks or sautéed/roasted items. Its rich, deep flavor and translucent color provide the perfect addition to dozens of recipes. No longer do you need to shortcut by reducing your brown stock in the sauce pan, but can instead rely on the flexibility of our pure French classic reduction with its tremendous flavors.
Reconstitution Breakdown: Use full strength or add up to 3 parts hot water for a classic glace de viande. Net Wt. 450g/16 oz.
Merlot Wine Sauce - Sauce Merlot for Beef, Veal or Venison Serves 4
Ingredients: 1 T. (15 mL) Butter 1 Shallot, minced 1 c. (250 mL) Merlot 1 t. (5 mL) Dried Thyme 1½ oz. (45 g) Glace de Viande Gold® ¾ c. (190 mL) water 3 T. (45 mL) Heavy Whipping Cream (Double or Single)
Sauté the shallot in the butter on medium high heat for 5 minutes. Add the Merlot and thyme and reduce by ¾. Add the Glace de Viande Gold® and water. Whisk until thoroughly dissolved. Whisk in the cream.
Reconstitution Breakdown: Use full strength or add up to 3 parts hot water for a classic glace de viande. Net Wt. 450g/16 oz.
Merlot Wine Sauce - Sauce Merlot for Beef, Veal or Venison Serves 4
Ingredients: 1 T. (15 mL) Butter 1 Shallot, minced 1 c. (250 mL) Merlot 1 t. (5 mL) Dried Thyme 1½ oz. (45 g) Glace de Viande Gold® ¾ c. (190 mL) water 3 T. (45 mL) Heavy Whipping Cream (Double or Single)
Sauté the shallot in the butter on medium high heat for 5 minutes. Add the Merlot and thyme and reduce by ¾. Add the Glace de Viande Gold® and water. Whisk until thoroughly dissolved. Whisk in the cream.
