Making stock takes time, the right ingredients, and a bit of patience.  We save you the time and provide an easy, ready-to-use product with the intensity of a homemade stock.  This classic French stock has been reduced to a glace.  What is a glace?  It is stock that has been simmered down to a syrupy consistency.  You use it as stock by simply adding water.  And a little bit of glace makes a lot of stock-- use one part glace with 20 parts of water to create a stock that would have taken you hours of preparation.   But you might want to use it in its more intense version by creating a sauce.  Then use full strength, or one part glace to three parts water to create a classic demi-glace. In either case, this veal and beef glace will add an extra level of quality to your recipes.

Add a spoonful to a sauce, stew or soup.  Brush on a roast.  Use as the cooking liquid for rice and other grains. Add to spaghetti or red wine sauces to deepen the intensity.  Change a simple sauce into a simply delicious one!