More Than Gourmet, Classic Reduced Brown Stock

Short Description

More Than Gourmet Glace De Viande GoldVeal Stock (veal Bones, Water), Beef Stock, Mirepoix Stock (made Of Carrot, Celery, And Onion Stocks), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery StockTo make a classic brown stock, use 1 part Glace de Viande Gold with 20 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Glace de Viande Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic brown glace. Makes approximately 4 cups (946 ml) of brown stock. Refrigerate after opening.

Long Description