Meat glaze, French: ''glace de viande'', is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing
brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long
shelf life.
[ Auguste Escoffier (1907), '' Le Guide culinaire''.]
See also
*
Demi-glace
References
{{ingredient-stub
French cuisine