GLACE DE VIANDE
Makes 1/3 cup.
This is nothing more than Beef Stock cooked down - down to a rich brown glaze that can be used, a teaspoon or so at a time, to heighten the flavor and color of soups and sauces. Its what we buy in the supermarket as “gravy browner” or “beef extract”. The homemade, not surprisingly, is infinitely superior because it contains no ersatz flavorings, preservatives or stabilizers.
Simply begin with 1 cup of Beef Stock and simmer in a small, heavy, open suacepan over moderate heat until mixture is rich and brown and glistening and reduced by two-thirds. Ladle into a jar, cover tightly, and store in the refrigerator.
Glace de Viande will keep well under refrigeration for about one month.