Essential Cuisine veal glace adds fabulous depth of flavour to your dishes in seconds. The heavily reduced richly flavoured veal stock is a magical storecupboard ingredient. Give your sauces and marinades tremendous richness and a great hit of flavour. The veal glace has been developed by chefs for chefs.
You'll find many uses for the Essential Cuisine veal glace:
- Dilute with water - 25g per litre - to make up a veal stock for a richer tasting broth
- Intensify flavours in most dishes: drizzle at room temperature for dressing plates, or drizzle over a rich truffle risotto just before serving
- Intensify flavours in sauces: stir a little veal glace into the foaming butter just before serving, when making a beurre noisette with capers and lemon to serve with a veal chop
- Intensify flavours in burgers & meatballs: stir a teaspoon into your minced beef or veal before making meatballs and burgers
- Brush the veal glace onto veal escalopes just before you dredge them with flour, egg and breadcrumbs and then fry
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