Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Glace de Viande (Meat Glaze)

Students in French culinary school learn the art of making a glace de viande early in their courses. Glace de viande is a thick meat glaze made by reducing meat juices. The rich flavor and fancy name of the sauce give the impression that it's a hard recipe. Fear not, the process is really very easy.

Combine the juices and drippings from a steak or roast — any meat will work well — with 5 cups of stock. Simmer until the mixture has reduced by three quarters. This may take several hours. Your glace de viande is ready when it is thick enough to coat the back of a spoon.


Search for Recipes, Search using Google, or Return to Cookbook Index