VEAL GLAZE
Steps:
- In a saucepan over medium heat, bring the veal stock to a simmer. Simmer slowly, skimming off any foam that forms on the top, uncovered, until the stock becomes thick and syrupy and is reduced to 1 cup. The glaze will keep refrigerated up to 3 days and frozen up to 6 months.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 950 milligrams, Sugar 3 grams
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