Glacé de Mar
This classic Seafood/Fish stock, is a premium blend
of juices extracted from lobster, shrimp, crab and fish. This
sublime glacé is perfect to flavor light fish, pasta,
or other shellfish. It's also a great base for seafood stews
and soups.
Glacé de Viandi
Glacé de Viandi is a classic French brown stock,
reduced to a glacé. It is excellent for use in fine
sauces but is also commonly used to enhance the flavor of
a variety of stocks or sautéed/roasted items. It has
a rich, rich, deep flavor and is translucent in color.
Glacé de Poulet
This chicken based glacé has a deep, rich roasted
color. It is professional grade quality with the wonderful
aromas of 'home-made' chicken soup. Hugely versatile, this
stock can be diluted to taste to add depth to your soups,
sauces, or in any recipe that can be infused with this non-salty,
rich tase.
Demi-Glacé Veal
This concentrated veal stock is used as a base for
creating beautiful, rich, velvety sauces and soup. This is
carefully reduced until it forms a deep meaty flavored glaze.
Glacé de Pork
Often seen in blends, this intensely flavored reduction
made from pork is packaged as a stand alone glacé and
is often used to differentiate your sauces and soups from
competitors. It yields similar results to other glacé's
but is unique in it's flavorings due to its focused source. |
