General Information on Glazes

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Glazes (glaces) are strained stocks that have been reduced to about one-tenth their original volume to reach a syrupy consistency and an extreme depth of flavor. This savory concentration is achieved by slowly simmering a finished stock over a prolonged period of time, resulting in substantial evaporation. The purity of the glaze is ensured by careful skimming throughout the cooking process. Since the flavor is deeply intensified by this reduction, it is absolutely imperative that you begin with a carefully prepared and delicately flavored stock. Any error in the balance of the base flavor will become even more evident in the finished glaze.