Meat glaze

glace de viande

Preparation info
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By Anne Willan

Published 1989

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Made by boiling white or brown veal stock until it is reduced to the characteristic syrupy consistency of a glaze. When cold, meat glaze sets and will keep, if refrigerated, for several months. Between 2-3 qt/2.3 L stock reduces to about 1 cup/250 ml glaze. One tablespoon of glaze is enough to intensify a demi-glace or Madeira sauce, or it can be diluted to make a nutty-tasting brown sto