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Glace de Viande (Reduced Beef Sauce)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce

Tags: french, recipes for sauces and condiments, recipes using beef broth and stock, recipes using veal broth and stock, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGlace_de_Viande_%28Reduced_Beef_Sauce%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGlace%20de%20Viande%20%28Reduced%20Beef%20Sauce%29&oldid=4518934

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

  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.

Notes

The meat glaze can be stored in the refrigerator for several months or frozen indefinitely. Thaw in the microwave and mix before use.