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Glace de Viande (Reduced Beef Sauce)

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

Source and licence

"Glace de Viande (Reduced Beef Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Glace_de_Viande_(Reduced_Beef_Sauce), revision 4518934), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Glace_de_Viande_(Reduced_Beef_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518934

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.