Essential Cuisine vegetable glace adds fabulous depth of flavour to your dishes in seconds. The heavily reduced richly flavoured mirepoix vegetable stock – the classic French blend of carrot, onion and celery – is a magical storecupboard ingredient. Give your sauces and marinades tremendous richness and a great hit of flavour. The vegetable glace has been developed by chefs for chefs.
You’ll find many uses for the Essential Cuisine vegetable glace:
- Dilute with water – 25g per litre – to make up a vegetable stock for a richer tasting broth
- Boost flavours in vegan & vegetarian dishes: drizzle at room temperature for dressing plates, or stir into a Mediterranean vegetable risotto just before serving
- Intensify flavours in sauces: mix with double cream, milk and soy lecithin and warm to create a base for a vegetarian froth for finishing soups & risottos
- Use as a quick flavour booster: brush onto grilled peppers, aubergines and courgettes before leaving to set in a terrine
At Sous Chef, we are convinced the Essential Cuisine glaces are really something special! Nicola (Director) even has one of every flavour in her fridge.
Refrigerate after opening. Ingredients: Vegetable stock (water, vegetable juices (carrot, leek, celery), onion), salt, maltodextrin, dextrose, vegetable oils (sunflower oil, olive oil), natural flavouring, sugar. Allergens are listed in bold.
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