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France / Sauces & condiments
Wikibooks
Glace de Viande (Reduced Beef Sauce)
Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed.
Ingredients
ScaleNo serving count in the source — scale by factor
- brown beef or veal stock, strained and thoroughly degreased2 quart
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
