Glace

A glace or demi-glace is an intense, glossy, thick sauce. Glaces are the more concentrated option and both can be used to add a wonderful richness to a dish. When cooking with plants it is these kinds of flavours that can create so much satisfaction and surprise. This technique can be used for light and dark stocks and involves using chickpeas to help thicken the stock. You can roast leftover chickpeas with oil or toss them through salads enhancing another dish.