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Sauces and Condiments

Glace de viande

Glace de viande
Los Angeles Times

Imagine a beautifully nuanced sauce built from a stock you've made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, the way a dish can be assembled ... Read more

Total time: 5 to 6 hours | Makes 1 cup
  • 10 cups brown veal (or other meat) stock

Step 1Remove the fat from the top of the chilled stock. Pour the stock into a 3-quart stock pot and slowly heat the stock over low heat until it comes to a very low simmer.

Step 2Simmer the stock very slowly for about 5 to 6 hours, skimming occasionally and monitoring the pot so that it doesn't come to a boil. (If the liquid is still boiling even at the lowest temperature setting, move the pot slightly to the side of the heat source.) As the liquid reduces, strain the stock into a smaller sauce pot. Reduce the stock until there is about 1 cup remaining and it has a nappe consistency, or coats the back of a spoon.

Step 3Strain the glace through a fine-mesh strainer. Store in a covered container in the refrigerator or an ice cube tray in the freezer, making each cube 1 or 2 tablespoons for convenient use in recipes.

Note: Glace freezes and stores extremely well; once cold, it will have the consistency of hard gelatin. Freeze it in an ice cube tray and then store the cubes in a sealed freezer bag.

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