Glace de Viande Blonde ( White Meat Glaze )
Sep 27th, 2008 by Paul
Glace de Viande Blonde ( White Meat Glaze ) is made by reducing a Fond Blanc Ordinaire ( White Stock ) by 75%. This creates a very thick syrup that solidifies when cooled and keeps for a very long time in the fridge.
It’s used in many classic white french sauces, and it’s always a good idea to make 250ml ( 1 Litre stock ) whenever you make a good quality stock. It’s very important to not add salt to your base stock as it will very quickly become overpowering when reducing this much.
A well made Glace should be able to be held upside down for some time without dripping or falling.
Glace de Viande Blonde ( White Meat Glaze )
- 1 Litre of Fond Blanc Ordinaire ( White Stock )
On the outside of the saucepan mark 250ml ( this will help you guage when it’s ready )
Bring the stock to the boil, then reduce to a slow simmer.
Simmer it stirring occasionally until it has reduced to 250ml ( reduced by 75% ).
Pour into a sterilized Jar and cool uncovered until room temperature, then close jar and refridgerate.
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