Glace & Demi-Glace de Viande

Demi Glace de Viande

Demi-glace de viande and glace de viande is a highly reduced stock, used as an essence when flavoring sauces or enriching soups and stews. It is made by boiling white or brown veal stock until it is reduced to the characteristic syrupy consistency of a glaze. When cold, meat glaze sets and will keeps for 2 weeks.

Glace de Viande

Glace de viande is used for all meat preparations, as it best withstands the long reduction period required. Fish and shellfish glazes are used, however, one must pay special attention to them because their flavor can become bitter after too long a reduction period.

To make the demi-glace or glace de viande, make a brown veal stock and cook it thoroughly  for a minimum of 12 hours or up to 1 full day. Strain it in a clean stock pot and degrease it. Bring to a boil and reduce by half, to obtain a demi-glace. Keep reducing by half again and you will obtain a glace de viande. It is an easy process, but time consuming. When appropriately reduced, cool over an ice bath and freeze in a 1 cup container for demi-glace and freeze the glace de viande in an ice cubed tray. It will be easy to defrost and if you need veal stock just add water.

Examples:

Chicken Glaze and Fish Glaze

This is made in the same way as meat glaze, but with chicken and fish stock