Meat Glaze

Glace de Viande

Preparation info
  • Makes

    1 to 1½ Cups

    • Difficulty

      Easy

Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

I ENCOURAGE you to make stock in order to use it to make meat glaze. A meat glaze is homemade beef stock that has been reduced so that nearly all the water in it is removed. When hot, the glaze has a thick, syrupy consistency; when cold, it is firm yet springy. It can be cut into chunks that can be added to soups and sauces to increase their flavor, or used like a bouillon cube to be reconstituted as a stock. Meat glaze is a convenient way to store la