Cookbook:Glace de Viande (Reduced Beef Sauce)

Cookbook | Ingredients | Recipes

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


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


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