| | |  | Soups, Stews & Stocks | Home » » More Than Gourmet Glace De Viande Gold Reduced Brown Stock, 16-Ounce Packages | | | | | | | Description: | | More Than Gourmet Glace De Viande Gold is a classic French brown stock, reduced to a glace. It is perfect for all your fine sauces or to enhance the flavor of a variety of stocks or sauteed and 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 saucepan, you can instead rely on the flexibility of our pure French classic reduction with its tremendous flavors | | | Features: | |
• Deep flavor and translucent color
• Perfect for all your fine sauces
• Pure French classic reduction with its tremendous flavors
| | | Product Details: | | | Product Length:
| 4.6 inches | | Product Width:
| 4.5 inches | | Product Height:
| 2.5 inches | | Product Weight:
| 1.1 pounds | | Package Length:
| 4.6 inches | | Package Width:
| 4.5 inches | | Package Height:
| 2.5 inches | | Package Weight:
| 1.1 pounds | | Average Customer Rating:
|  based on 8 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 8 customer reviews )
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Most Helpful Customer Reviews
9 of 9 found the following review helpful:
A must for the serious cookFeb 01, 2010
By Timothy B. Riley
Glace de Viande Gold in a classic brown stock reduction. It can be reconstituted into a full flavored stock by using 1 part glace to 20 parts water. The stock is great for moistening stuffing, making soups or making a jus for dipping. The flavor is much more complex and professional tasting than other prepared stocks and broths found in most grocery stores.
A glace is traditionally made by reducing stock veal stock for 8-12 hours until it has the consistency of a thick syrup. To bring this product to the consistency of a classic glace add 1 part de Viande Gold to 3 parts water. I use the glace for adding flavor to sauces when I don't want any extra thickening agent. If I want the flavor of a glace but also want it to help hold a sauce together I use More than Gourmet's Demi-Glace Gold which is pretty much the same thing but it contains a roux.
These products last for months in the frig so I purchase these in the 16 oz. tubs. For some of the glaces and stock reductions that I use less frequently I purchase the 1.5 oz. pucks. They are made using classic recipes and are the real deal. I keep 8-10 different varieties on hand in my kitchen and would not want to think about cooking without them.
More Than Gourmet Demi-glace Gold® French Demi-glace, 16-Ounce Unit
5 of 5 found the following review helpful:
 Demi Glace GoldMar 15, 2011
By A. Hill
I have become a huge fan of Demi Glace and my family loves it as well. It is expensive, but once you learn to make sauces with it you will win a lot of fans. I am nothing more than a father that cooks when I get home from work so I have no expertise other than what I have learned over the years feeding kids. However, once I started using Demi Glace to make sauces with chicken, pork and beef it brought a flavor to meals that I only had when dining out at more expensive places. I love the Roasted Chicken and the De Viande Gold for just about everything I cook. My wife loves my sauces just for dipping bread. I seldom ever see a bad review for any Demi Glace product and if there is a bad review I believe the person using it just doesn't take the time to learn how to cook with it. The internet has many recipes for these products. I think the easiest of the recipes are sometimes the best tasting. Also don't worry about shelf life. Unopened it will last a long time and when kept in the fridge it will last up to 6 months.
5 of 5 found the following review helpful:
The secret for rich, flavorful sauce, stew and soupMar 17, 2009
By Sarah Charton
"thir"
This is the secret to creating amazing sauces, stews and soups. You only need a spoonful or two to imbue your dishes with a richness and depth of flavor that's tough to beat.
4 of 4 found the following review helpful:
Glace de Viande Gold = 7 StarsNov 05, 2010
By jackzvt
What an absolutely great product made with quality ingredients and does exactly what its supposed to do. Forget 5 Stars this product deserves 7 Stars for exceeding expectations for 16 ounces of liquid gold. I used to make sauces like this at home and it is a chore usually only fine restaurants take the time and effort to make. Making this Classic French Brown Sauce from scratch will take you at least 24 hours with many reduction stages and you start with a 20 quart stock pot, 14 lbs of sawed veal and beef bones and 14 hours gently simmering on the stove. Skim and strain and then further reductions. If you have a fine restaurant then this is required but if you are a home chef/cook then make life easy and reach for the jar.
I love this little jar which is a very thick reduction, a concentrate. I mainly use it as a sauce and will cut it with 3-4 parts of water depending on my use so you can see a little of this can go a long way and is not expensive at all. It is a great value. You can use it in many different ways to up the level of you cooking and your dinner guests will be pleased...even the 7 year olds. I've been told I make the best "gravy" in the world.
Here ya go the ingredients say it all: 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. Product contains soybeans.
No junk, no artifical, no fillers, gum sorbates, msg etc.
You will usually only use a few tablespoons at a time but no worries because this will store in your fridge for over a year with zero problems. About 1.5 ounces of this will yield about a cup of sauce when cut with 3-4 oz of water.
I also highly recommend the Veal Demi Glace, Poultry Glace and the Mushroom Essence. You can put these Glaces to many different uses in your cooking you are only limited by your imagination and experimentation. Great stuff for the home cook.
3 of 3 found the following review helpful:
Quality costs moreJul 26, 2010
By Michael G. Lustig
All of the Better Than Gourmet products are excellent. Unlike almost every other concentrate, the first ingredient is not salt; rather, it's meat. Salt is way down on the ingredient list. This is about a 20:1 reduction that is very useful in gourmet cooking.
BTG has changed their products in the past couple of years. They used to be more solid and now it has a honey-like consistency. Because there isn't too much sodium, this product does not last forever. I try to use it in under 6 months.
The brown stock is a good base for soups and gravies. Don't confuse this for the inferior Minor's bases which are almost pure salt.
See all 8 customer reviews on Amazon.com
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