Yields 1 cup

Glacé give you an incredible flavor profile and a beautiful sauce with no thickening agent.

1 quart Demi-Glacé Reduction Sauce (see Demi-Glacé Reduction Sauce recipe)

Place the sauce in a shallow saucepan; bring to a slow simmer on medium heat and reduce by half. Keep a close eye as to not scorch the cooking liquid.

Glacé Defined

The term glacé refers to a reduction of stock to a quarter of its original amount.