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🍲 Glace de Viande (Reduced Beef Sauce)

Sauces & Condiments · 1 ingredients · 4 steps

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Glace de viande is a sauce made by reducing meat broth or stock until rich and condensed.

1

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

  • 2 quarts brown beef or veal stock, strained and thoroughly degreased

Method

  1. Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.
  2. Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.
  3. Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup.
  4. Strain the glaze into a jar.
Where this came from. Adapted from Glace de Viande (Reduced Beef Sauce) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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