What is glace in stockmaking?

What is glace in stockmaking?

• A. A highly reduced, glossy stock used to glaze sauces and depth of flavor
• B. A fresh stock
• C. A spice
• D. A sauce

Answer: (A)

Glace in stockmaking is a highly reduced, glossy stock that is kept to finish and deepen sauces. It’s created by simmering brown or white stock until most of the liquid has evaporated, leaving a thick, syrupy liquid that coats the back of a spoon and has a rich, concentrated flavor and deep color. Because of its intense flavor and sheen, glace is used to glaze sauces and to add body and depth to sauces and finishes (it can even serve as a base for demi-glace). It’s not a fresh stock, which is lighter and less concentrated; it isn’t a spice, and it’s not a sauce on its own—it's a concentrated stock reduction used to finish or enrich sauces.

Glace in stockmaking is a highly reduced, glossy stock that is kept to finish and deepen sauces. It’s created by simmering brown or white stock until most of the liquid has evaporated, leaving a thick, syrupy liquid that coats the back of a spoon and has a rich, concentrated flavor and deep color. Because of its intense flavor and sheen, glace is used to glaze sauces and to add body and depth to sauces and finishes (it can even serve as a base for demi-glace). It’s not a fresh stock, which is lighter and less concentrated; it isn’t a spice, and it’s not a sauce on its own—it's a concentrated stock reduction used to finish or enrich sauces.