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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. Compared to demi-glace, meat glaze is about twice as concentrated. Its high viscosity and salt content gives it an unusually long shelf life.

Meat glaze is used to add flavor to soups.

See also

• Demi-glace

References

1. "What is Meat Glaze? (With pictures)".
2. Auguste Escoffier (1907), Le Guide culinaire.
3. "What is Meat Glaze? (With pictures)".

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