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.