The purest and most powerful meat flavour you can make. Glace de viande is nothing more than veal jus reduced so far that it turns into a firm jelly on cooling. One spoonful gives a sauce the depth of a restaurant kitchen. This is the secret stash that chefs always have in the fridge or freezer.
Glace de viande
Glace de viande
Glace de viande
Glace de viande
Method
01
Aromatics
If you are using wine, shallot, thyme and bay leaf, first bring these to the boil together in a large pan. Reduce until about 2 tablespoons of liquid remain.
02
Add the jus
Add the veal jus and bring slowly to just below boiling. Then leave the jus to reduce gently over a low heat. It should move only very slightly; hard boiling makes the flavour bitter.
03
Skim
Regularly skim the scum and fat from the surface while it reduces. That is exactly what gives a clear, pure glace.
04
Reduce
Reduce the jus to about an eighth of the original volume. The glace should become thick, syrupy and glossy.
05
Test
Dip a spoon in the glace and draw a line with your finger across the back. If the line no longer closes up, the glace is ready. A drop on a cold plate should firm up within a few seconds.
06
Strain
Pass the glace through a fine sieve. Leave to cool.
07
Store
Pour the cooled glace into a clean jar or into ice-cube trays. In the fridge it keeps well for about a week; frozen, for several months.
Tips & notes
A teaspoon of glace dissolved in a sauce gives more flavour than half a stock cube. Stir a cube through a pepper sauce, red wine sauce or stew and you immediately taste the difference between home and restaurant.
Chef's tip
Demi-glace is a sauce. Glace de viande is a flavour enhancer. You pour demi-glace onto the plate; you use glace as a concentrate to build other sauces. In classical kitchens, glace was even used to glaze meat for extra shine and depth.
Variations
- Glace de volaille – The same technique with chicken stock.
- Glace de gibier – With game stock, for the game season.
- Glace de poisson – With fish stock, reduced much faster.
Contains:
Sulphites
Serve with
- Sauce Chateaubriand
- Sauce Foyot
- Poultry sauces
- Mashed potatoes
- Vegetable jus
| Calories | 362 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
