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.

Simmering vegetables and herbs for a number of hours draws out full, robust flavors. The water is then strained and reduced even more for a rich, favorable stock. These ‘More Than Gourmet’ glaces 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.