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

Cinco de Mayo Across the Country

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

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.

The Early Days of Stardom — Giada De Laurentiis

Learn about Food Network Star judge-mentor Giada De Laurentiis' first show on Food Network, Everyday Italian.