Glazes (Glaces)

Glazes (Glaces)

  • Strained stocks reduced to 1/10 their original volume to reach a syrupy consistency and extreme depth of flavor,
  • Reinforce the character of a sauce.
  • Add nuance to a sauce.
  • Serve as a sauce with added butter and cream, particular fish glaze.
  • Meat glaze: glacé de viande.
  • Poultry glaze: glacé de volaille.
  • Game glaze: glacé de gibier.
  • Fish glaze: glacé de Poisson.

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