Glaze

Glaze is a glossy coating applied to food to add flavour, improve appearance and sometimes help protect the surface from drying. The term is used for both sweet and savoury preparations, including pastry glazes, fruit glazes, meat glazes and reduced sauces.

Common types of culinary glaze

• Pastry glaze: a thin coating of egg wash, syrup or another mixture used to create colour or shine on baked goods.
• Fruit glaze: a clear or coloured coating, often based on nappage or a reduced fruit preparation, used on tarts and pastries.
• Meat glaze: a concentrated sauce, stock reduction, honey mixture or other coating applied to meat during finishing.
• Vegetable glaze: vegetables cooked or finished with butter, sugar and a small amount of liquid until glossy.
• Reduced jus or glace: a concentrated sauce that coats food and gives a glossy finish.

How to glaze vegetables

Place vegetables in a pan with a small amount of liquid, butter and seasoning. Cook until tender while the liquid reduces and coats the vegetables. The result should be glossy and lightly coated, not greasy or heavily caramelized unless the recipe specifies that finish.

Glaze versus glaze under heat

To glaze can mean applying a coating or finishing a preparation with a glossy reduction. In some cooking contexts, glazing also involves briefly exposing the surface to heat to set or brown the coating. The intended method depends on the recipe.

Chef’s tip: Apply glazes in controlled layers and avoid excessive sugar or reduction, which can burn quickly. For pastry and ready-to-eat products, use ingredients and handling methods suitable for the food-safety plan.

Key distinction: A glaze is a finishing coating or glossy preparation; it is not simply any sauce served with food.