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Black Pepper-Free

Stock is one of the most important and valued product in the professional kitchen as it is the basis for all soups, sauces, gravies and stews. Much care is taken when preparing a superior stock which can actually take up to two days for large volumes.

Veal stock (veal bones, water), roux (made of wheat flour and veal fat), modified food starch, mirepoix stock (made of carrot, celery and onion stocks), red wine, beef stock, tomato paste, salt, celery stock and carrot stock. Product contains wheat, so it is not gluten-free.

By roasting meat bones, combining them with Mirepoix, (carrots, celery and onions), herbs, and water and simmering for a number of hours, the full flavor of the bones is drawn out. The water is then strained and reduced even more for a rich, favorable stock. These ‘More Than Gourmet’ glazes follow this exact procedure and then are reduced down even further until thick enough to coat the back of a wooden spoon. When cooled, they form into gelatinous little pucks of concentrated flavor.

"I was just writing to say 'thanks' for the prompt attention my recent order received. I am always searching for hidden culinary gems on the internet and surely Savory Spice is one! Your blends are an astounding choreography of spices gathered from across the globe. Using them in my cooking has added a beautiful complexity to everything I cook. Thanks again for your kindness and prompt service."
- - Fred W. of Louisville, KY