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Glace de Viande (Reduced Beef Sauce)

@arecipe.bsky.social

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

Ingredients

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

Instructions

  1. 1
    Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.
  2. 2
    Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.
  3. 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. 4
    Strain the glaze into a jar.
Category
Side Dishes
Cuisine
French

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Glace_de_Viande_(Reduced_Beef_Sauce)