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The Hospitality Guru (cooking) Back to Basics: Glazes

Updated on October 12, 2015


Stocks can be reduced to a concentrated form to increase their flavour and richness. The process of reduction occurs when a stock is simmered slowly without a lid so most of the water is evaporated. The thick, concentrated end product is called a glaze or jus. It takes about ten litres of stock to produce about one litre of glaze.

A good glaze has the following characteristics:

  • A syrupy consistency
  • A concentrated flavour
  • A glassy appearance
  • Is free of impurities.

The most common glazes are:

  • Glace de viande (meat glaze)
  • Glace de Volaille (chicken glaze)
  • Glace de poisson (fish glaze).

Glazes can be used in a variety of ways. They may be used as a sauce by being diluted from their original strength by adding a flavouring such as red wine. A glaze can also be used to enhance the flavour of a bland sauce.

Glazes will keep for a number of weeks in a refrigerator, but should be frozen for longer storage.


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      Dionne Baldwin 7 years ago

      Thank you so much for sharing this! I started cooking when I was 10 and yet some basic things like this are still new to me. I am always looking to learn things like this.

      I may just attempt a turkey glaze for tomorrows dinner...

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      Eileen 7 years ago

      Never tried to make a glaze. Next time I have the stove fired up and a chicken in the stock pot I will give it a go. Thanks for the inspiration.

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      Kris 7 years ago

      Good stuff here.

      I love a good glaze, the stickier the better. :-) Keep it up Guru-!!