Glace Espagnole

By andrew.zimmern on Wed, 08/05/2009 - 18:13

Summary

Yield
Prep Time	45 minutes
Meal	Sauce

Description

Glazes are syrupy and are reached shortly after sauce consistency has been achieved so be sure to watch your pot and not to over reduce.

Ingredients

0.5 gal beef, veal or chicken stock
0.25 c canned crushed tomato
1 t tomato paste
1 c red wine

Instructions

Bring to a simmer over medium heat in a sturdy, well insulated cladd-ed pot or iron wear pot.
Reduce heat to maintain a bare simmer and reduce by 75%
Pour contents of the pot into a 2 quart sauce pan and reduce slowly to a glaze.
Strain and store in refrigerator for utilization.