Description
A concentrated, glossy glaze made by reducing meat stock to a third or less of its original volume.
Technical
During the reduction, water evaporates while amino acids and reducing sugars undergo Maillard reactions (140‑165 °C) and caramelization (~150‑170 °C), generating melanoidins, furans, and other flavor‑active molecules that deepen color and aroma. The final addition of a beurre monté at ~62 °C creates a stable oil‑in‑water emulsion, locking in volatile aromatics and imparting a silk‑smooth sheen.
Science
Primary Reaction
Maillard reaction and caramelization followed by emulsification
Sensory Profile
Aroma ()
rich umamiroasted nuttycaramelizedherbalsavorydeeply meatytoasted malthoneyedearthysmoky