Glace De Viande Gold. Creating classic French stocks and sauces that meet the highest standards of culinary excellence. No MSG or preservatives.
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
To 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.
Always refer to the actual package for the most accurate information