Definition: In the culinary arts, the word glace (pronounced GLOSS) refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces.
The word glace means "glaze" or "ice" in French.
A typical glace recipe starts with unsalted stock of some kind. Meat glace, or glace de viande (gloss de vee-OND), is made from brown stock. Chicken glace, or glace de volaille (gloss de vo-LYE), is made from chicken stock.
Fish glace, or glace de poisson (gloss de pwah-SON), is made from fish stock.
Glaces are convenient in the culinary arts because just a small spoonful can add a lot of flavor to a sauce or soup. Glaces freeze easily, and it's a simple matter to turn a glace back into stock again simply by adding water.
One word of caution: When making your own glaces, be sure to use unsalted stocks, as the reduction process is such that any amount of salt in the stock will be intensely concentrated in the final glace, making it way too salty.
Here are three glace recipes:
- Meat Glace Recipe (Glace de Viande)
- Chicken Glace Recipe (Glace de Volaille)
- Fish Glace Recipe (Glace de Poisson)
Demi-glace: Demi-glace is a rich, dark sauce made by combining half brown stock and half brown sauce (called Espagnole sauce) and then reducing that by half (demi means half). Here's a basic demi-glace recipe.