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Veal Glace
A classic meaty reduction, beautifully balanced.
Size: 600g jar
Shelf-life: 15 months
Ingredients
when reconstituted
Veal Stock (Water, Veal Stock, Tomato, Carrot, Mushroom, Onion, Garlic), Yeast Extract, Glucose, Maltodextrin, Salt, Emulsifier (Mono- and di-glycerides of fatty acids).
^Does not contain declarable allergens under the EU regulation 1169/2011 (Annex 11)
Nutritional Information:
| Typical Values | Per 100ml prepared | Per 100g as sold |
|---|---|---|
| Energy | 4.3kJ / 5.8kcal | 975kJ / 233kcal |
| Fat | 0.13g | 5.0g |
| (of which saturates) | 0.06g | 2.3g |
| Carbohydrate | 0.75g | 30.0g |
| (of which sugars) | 0.36g | 14.1g |
| Fibre | Trace | Trace |
| Protein | 0.43g | 17.0g |
| Salt | 0.23g | 9.0g |
Chef'sTips
Use as a drizzle at room temperature for dressing plates and dishes.
Brush veal escalopes with Veal Glace before you pane them with flour, egg and breadcrumbs when making Escalope of Veal pane.
When making a beurre noisette with capers and lemon to serve with a veal chop, add a little Veal Glace into the foaming butter before serving.
Finish jus or gravy with glace to enrich, change or add flavour.
Mix Veal Glace thoroughly into your minced rose veal when making meatballs to season and enrich.
