Powdered, unflavored gelatin is commonly used to thicken sauces and give them a glazed effect. A gelatin-thickened, glazed sauce — usually referred to as a glace — has a shiny appearance and is used in chaud-froid presentations. Chaud-froid, which translates from French as hot-cold, gets its name from the preparation: A sauce is finished with a powdered gelatin and poured over a food, then stored in the refrigerator to set. Meat-based sauces, such as glace de viande, chicken stock or fish fumet, benefit most from gelatin-thickening.
Mix 1/4 oz. unflavored gelatin into 1/2 gallon of sauce during the final 15 minutes of cooking for light thickening. Stir until the gelatin dissolves completely.
Mix 1/2 oz. unflavored gelatin into 1/2 gallon of sauce for moderate thickening. Add the gelatin during the last 15 minutes of cooking and stir until dissolved completely.
Mix 3/4 oz. unflavored gelatin in 1/2 gallon of sauce during the last 15 minutes of cooking for heavy thickening. Stir until dissolved.
References and Resources"The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
Where in City: Thickening Agents