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Prepare all the ingredients.
Boil the selected base stock in a cooking pan. The larger the pan, the faster the reduction will be.
Scrape the bottom of the pan from time to time to avoid sticking.
Pass the stock through a chinois into a smaller cooking pan as the reduction proceeds.
Stop cooking when you obtain a binded concentrated liquid.
Reserve. This meat glaze must be used quickly and stored in the fridge.
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