Veal glace

Veal glace

By
From
French Lessons
Photographer
Steve Brown

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Veal glace is simply a reduction of brown veal stock. Heat in a heavy-based saucepan over a high heat until reduced by half. Skim continuously to ensure the glace is clear and the flavour is intense. I like to divide the veal glace into 200 ml batches and store it in the freezer. That way you’ll always be ready to make a superbly flavoured sauce with minimal fuss.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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