Essential Cuisine veal glace adds fabulous depth of flavour to your dishes in seconds. The heavily reduced richly flavoured veal stock is a magical storecupboard ingredient. Give your sauces and marinades tremendous richness and a great hit of flavour. The veal glace has been developed by chefs for chefs.

You'll find many uses for the Essential Cuisine veal glace:

• Dilute with water - 25g per litre - to make up a veal stock for a richer tasting broth
• Intensify flavours in most dishes: drizzle at room temperature for dressing plates, or drizzle over a rich truffle risotto just before serving
• Dilute less to make demiglace
• Intensify flavours in sauces: stir a little veal glace into the foaming butter just before serving, when making a beurre noisette with capers and lemon to serve with a veal chop
• Intensify flavours in burgers & meatballs: stir a teaspoon into your minced beef or veal before making meatballs and burgers
• Brush the veal glace onto veal escalopes just before you dredge them with flour, egg and breadcrumbs and then fry