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Veal glace is a French sauce made from veal broth and espagnole, a cooked vegetable mixture. It is often used as an accompaniment to meat dishes and can be combined with other ingredients to make a more flavorful sauce. The quality of the veal stock used is crucial to the finished product. The glace is made by mixing equal amounts of veal stock and espagnole and heating until the liquid is reduced by half. It can be kept in the freezer for up to six months.
Veal glace is a sauce that is used as an ingredient in many traditional French dishes. It typically consists of veal broth, along with a cooked vegetable mixture known as espagnole. French cuisine often uses glace as an accompaniment to meat dishes or it can be combined with other ingredients, such as cream or mushrooms, to make an even thicker or more flavorful sauce.
Veal broth is one of the main components of veal. French chefs tend to agree that the quality of the finished product will generally depend primarily on the quality of the veal stock used. The bones, along with bits of meat still attached, are slowly simmered in liquid to create a rich broth. The slower the veal bones and meat scraps are allowed to simmer, the more flavorful the broth will tend to be. Some chefs may not have easy access to veal to stock and rely on store-bought versions.
Since veal stock requires a long cooking time, it is usually prepared much earlier than the other main component of veal. Espagnole is a blend of chopped onions, carrots and celery that are cooked in butter until the vegetables are softened. The vegetables are then mixed with tomato paste, along with a mixture of flour and butter which are cooked together until they form a paste, called a roux. The whole mixture is simmered for about two hours to allow all the flavors to meld together.
Veal glaze is made by mixing veal stock and espagnole together. To keep the texture right, equal amounts of the two blends are used. Once the two dishes are combined, they are heated until the liquid is half as hot as it was there originally, which gives the mixture a concentrated flavor. The time it takes to reduce the glace generally varies depending on the amount of liquid used.
While preparing veal can be a time-consuming process, it can be kept in the freezer for about six months. Some chefs may divide the glace into small portions before freezing to allow for easy thawing in recipe-sized portions. If you can’t make a homemade version of glace, it’s typically available commercially at gourmet grocery stores.
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