Meat Glaze

Glace de viande

Preparation info

  • Makes About

    3 cups

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

In restaurants, meat glaze is usually made with brown beef or veal bone broth, but you can also make it with good chicken broth. Meat glaze is 10 to 15 times as concentrated as broth. Making meat glaze requires very little work, but it takes all day. I save the project for a cold, gray winter day.



Bring the broth to a gentle simmer in a wide pot. (The wider the pot, the more quickly the broth will reduce.) Move the pot to one side of the flame so that the broth simmers on one side only and scum and fat are pushed to the other side. Skim off fat and scum about every 20 minutes with a small ladle or large flat kitchen spoon. When the broth has reduced to about one-third its original volume