Glaze

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.

Reduce.

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.