Vegan Glace de Viande

[Vegan Meat Glaze]

...which is just stock boiled down until it reduces to a syrup...

...so I made up a packet of Washington's stock...

...and started boiling it down...but realized that it didn't have any way of gelling...so I added a 1/4 teaspoon of Xanthan Gum...

...and that did the trick perfectly...

...boiled down and set up just like it's supposed to...

Substitutions:

Vegan stock for the stock...

Mastering the Art of French Cooking (p. 110)