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Glace de Viande (Reduced Beef Sauce)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518934
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 quarts brown beef or veal stock, strained and thoroughly degreased
Directions
- Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.
- Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.
- Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup.
- Strain the glaze into a jar.
Notes
The meat glaze can be stored in the refrigerator for several months or frozen indefinitely. Thaw in the microwave and mix before use.
