You can argue until the cows come home about the origins of "Haute Cuisine," and whether or not the French invented the art of stock and sauce making, but if they didn't, they certainly wrote the book on it. Escoffier's "Le Guide Culinaire" is the French culinary bible and it begins with the basics of making stocks - the basis for most soups and sauces.
HOW LONG WILL THEY KEEP? Once opened, these reduced stocks will keep for several months in the refrigerator. For the large tubs, simply replace the lid. For the small containers, place remaining in an airtight container - a sealed jar or zip-close bag with air squeezed out.
**Many of these stocks are gluten-free. Please check individual product description to confirm for each one.**