What is 'glace de viande' and its culinary use?

What is 'glace de viande' and its culinary use?

• A. Milk reduction.
• B. Rice glaze.
• C. Vegetable glaze.
• D. Meat glaze, a very reduced stock used to glaze dishes and deepen flavor.

Answer: (D)

In this context, glace de viande is a highly concentrated meat stock reduction that becomes a thick, glossy paste. It’s made by simmering meat bones (often beef or veal) with aromatics until the liquid reduces far beyond a normal sauce, then straining and continuing to reduce until the mixture is syrupy and intensely flavored. This glaze is brushed onto roasted meats or added in small amounts to sauces to deepen flavor and give a rich, shiny finish. It also helps color sauces and intensify umami without adding extra liquid. So the meat glaze best fits this description and use. Milk reductions, rice glazes, and vegetable glazes refer to different bases and purposes, not the meat-specific, syrupy finish conveyed by glace de viande.

In this context, glace de viande is a highly concentrated meat stock reduction that becomes a thick, glossy paste. It’s made by simmering meat bones (often beef or veal) with aromatics until the liquid reduces far beyond a normal sauce, then straining and continuing to reduce until the mixture is syrupy and intensely flavored. This glaze is brushed onto roasted meats or added in small amounts to sauces to deepen flavor and give a rich, shiny finish. It also helps color sauces and intensify umami without adding extra liquid.

So the meat glaze best fits this description and use. Milk reductions, rice glazes, and vegetable glazes refer to different bases and purposes, not the meat-specific, syrupy finish conveyed by glace de viande.