glace de viande

Pronunciation: [glahs duh vee-AHND]

French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. It's used to add flavor and color to sauces.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Raise a Glass to Cinco de Mayo

Check out a few of Food Network's favorite easy-to-make cocktails ideal for celebrating Cinco de Mayo.

Cinco de Mayo Across the Country

Satisfy your Cinco de Mayo cravings at Food Network-approved Mexican eateries across the country.

Marcela Valladolid's Cinco de Mayo Must-Haves

Hear from Food Network's Marcela Valladolid to learn her top tips for the ultimate fiesta, featuring the best-ever guacamole, tacos and margaritas.

Exclusive: Giada De Laurentiis Dishes on Her Party Secrets

Hear from Giada about her most-memorable party, and get her go-to tips on how to shop for your next event.