Pronunciation: [glahs duh vee-AHND]
French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. It's used to add flavor and color to sauces.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Buche de Noel Glace
- Biscuit Glace of Raspberries (a Ma Facon)
- Morel Foie Gras
- Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup
- Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts