How to Make Meat Glaze? – Sauce Recipes
09/07/2010 2 Comments
Strong Brown Stock – 2.35 litre
Reduce the stock by boiling until dark in colour and thick; use as required.
Meat Glaze (B) (150 ml)
Strong brown stock – 150 ml
Meat extract – 1/4 tsp
Gelatine – 7 to 10 gm
Put the stock in a small pan.
Add meat extract, gelatine and seasoning.
Heat until gelatine has dissolved and use as substitute for meat Glaze (A).