Editor Reviews:

Product Description:
The most powerful of the French glaces, this is a natural reduction of brown veal stock, reduced until it's thick, dark, and glossy. Perfect for a traditional sauce Bordelaise, or thin with water and add to Beouf Bourguignonne. All the potent flavors of classical French cooking, with none of the work!

Rating : - Fantastic for fortifying pan sauces
Cooks Illustrated didn't give a good review of their chicken stock for CI's chicken broth article. My opinion is that More Than Gourmet's products (www.morethangourmet.com) are better for fortifying pan sauces, not so much for a broth or a soup. I use redi-base (www.redibase.com)for that (or homemade stock). It is excellent if used for a pan sauce, a little goes a long way, but their larger 16oz size is harder to come by. Well worth the money.