A concentrated preparation made by reducing rich brown or white beef stock through prolonged boiling until it becomes thick, sticky, and intensely flavoured. Known in French cuisine as glace de viande, meat glaze is used in small amounts to enrich sauces, deepen the flavour of soups and stews, and add a glossy finish to finished dishes. Because the reduction concentrates gelatine as well as flavour, it also improves the body and mouthfeel of sauces. A spoonful transforms a thin jus into something luxurious. Though time-consuming to make, it keeps well refrigerated or frozen, and commercial glace offers a convenient alternative.