Meat glaze

Meat glaze (French: glace de viande) is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated. Its high viscosity and salt content gives it an unusually long shelf life.Auguste Escoffier (1907), Le Guide culinaire.

Meat glaze is used to add flavor to soups.

See also Demi-glace

References