You can always send us your messages, comments or suggestions.
In one click, store and find all your favourite recipes from MeilleurduChef.com.Add this recipe >
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.