Glace de Viande Blonde ( White Meat Glaze )
Posted in Cooking on Sep 27th, 2008
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 [...]
