Meat glaze (French: glace de viande) is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated.[1] Its high viscosity and salt content gives it an unusually long shelf life.[2]

Meat glaze is used to add flavor to soups. [3]

See also


  1. ^ "What is Meat Glaze? (With pictures)".
  2. ^ Auguste Escoffier (1907), Le Guide culinaire.
  3. ^ "What is Meat Glaze? (With pictures)".