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Kitchen Dictionary: glace de viande

Pronounced: glahs duh vee-AND

French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. Used to add flavor and color to sauces.


Season: available year-round

More Glace De Viande Recipes
Popular Glace De Viande Recipes
Beef Glace de Viande (often incorrectly called demiglace)

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?