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Glace is a reduction of a fully developed (vented) stock. Once reduced to a Glace, the volume of liquid is about 1/10 of the initial volume of the original amount of stock. When warm, the Glace has the consistency of liquid soap. When cold, the Glace is thick and hard like rubber. Because a Glace is consistently skimmed of impurities during reduction, it may be stored in the refrigerator for as long as a month. When selecting a stock to use for a Glace, choose one that is made from bones and meat trimmings that have high concentrations of gelatin.


Although a Glacé can be made from any stock, it is important to note that most chefs will usually only make two types of Glacé: Fish Glacé (Glacé de Poisson) and Meat Glacé (Glacé de Viande) which is made from beef or veal bones.

Culinary Uses

Glacés are used primarily to intensify flavors in Sauces and Soups. They are invaluable in the saucier’s repertoire.

Gluten Free


Low Fat


Low Calorie