Product Overview

The chefs at More Than Gourmet have created the perfect recipe for this easy-to-make veal demi glace. You'll save time, money and the painstaking process of making your own and still enjoy its professional quality and taste.

Veal demi-glace gold is very similar to that of the More Than Gourmet French classic demi glace gold. It's the combination and delicate balance of various ingredients that gives this demi glace its much lighter, sweeter notes.

"A Chefs Best Friend-Chefs are always in a race against the clock, but know the importance of taking time to perfect sauces-the foundation of many recipes-that make a finished dish come out just right. More Than Gourmet prides itself on attending to the finer details of demi-glazes and stocks, so that chefs and home cooks can save time." Fancy Food and Culinary Products Magazine. February 2005

Product Details

This veal demi glace does not contain wine but does contain mushroom stock, additional carrot stock and Mirepoix giving it a richer, lighter flavor and sweetness.

A pound makes fifty to sixty servings. The shelf life is eighteen months unopened and twelve months once opened and refrigerated.

* No MSG
* No Fillers
* No Chemicals
* No Preservatives

Ingredients: Veal stock, beef stock, roux (made of wheat flour and veal fat), modified food starch, sautéed carrot stock (carrots and sunflower oil), Mirepoix stock (made of carrot, celery and onion stocks), tomato paste, salt, mushroom stock, celery stock, carrot stock, garlic extract, veal fat, spice. Product may contain soy and/or wheat.

How to Use: Veal Demi-Glace Gold reconstituted is a fantastic base that you can use to create flavorful sauces for veal and cuts of meat where a richer, sweeter, lighter veal flavor is required.

You can further enhance the veal demi glaze with a touch of cream, wine, herbs, mushrooms, and truffles. Try a teaspoon per cup of rice, and other grains for added flavor. Use as a soup base or a flavored broth (2 ounces makes a quart). Be as creative as you like with this superb product. One puck (1.5 ounces) reconstitutes into one cup of veal demi glace.

Use this veal glace to create rich elegant sauces for red meats (steaks, roasts and chops), game, and veal. We invite you to visit the Club Sauce Recipe Section for simple, easy to use recipes for this and other great demi glace and stock selections.

Additional Suggestion: By using a variety of wines you can create more robust and more aromatic sauces with lighter, sweeter notes. Wines to consider would include merlot, Marsala, and Madeira wines.