Glace de viande

Definition

Meat glaze—a highly reduced brown stock concentrated to a syrupy consistency that coats a spoon. It's basically stock that gave up being stock and became pure umami.

Example Usage

The sauce was finished with a touch of glace de viande, transforming it from adequate to impossibly rich.

Origin

French culinary term meaning 'meat glaze'

Fun Fact

A proper glace de viande can take 24+ hours of reduction and multiple strainings to achieve perfectly glossy clarity.

Source: Advanced French culinary sauce preparation

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