Veal Glaze

By Molly O'Neill

Total Time
About 1 hour
Rating
3(61)
Comments
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Featured in: Food; Dem Bones

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Ingredients

Yield:1 cup
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 9 grams protein; 950 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

Ratings

3 out of 5
61 user ratings
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