demiglace

[dem-ee-glahs]

demiglace Definition

• 1. a rich brown sauce in French cuisine made by simmering and reducing a mixture of veal or beef stock and espagnole sauce
• 2. a similar sauce made with a reduced brown stock

Using demiglace: Examples

Take a moment to familiarize yourself with how "demiglace" can be used in various situations through the following examples!

• Example

  The chef prepared the steak with a demiglace sauce.

• Example

  The recipe calls for a demiglace made with veal stock.

Phrases with demiglace

• espagnole sauce

  a basic brown sauce in French cuisine made from browned flour, veal or beef stock, tomato puree, and mirepoix

  Example

  The demiglace is made by combining espagnole sauce with veal stock.

• brown stock

  a type of stock made by simmering roasted bones, vegetables, and aromatics in water

  Example

  The demiglace can also be made with a reduced brown stock.

• veal stock

  a type of stock made by simmering veal bones, vegetables, and aromatics in water

  Example

  The recipe calls for a demiglace made with veal stock.

Origins of demiglace

from French 'demi' meaning 'half' and 'glace' meaning 'ice'

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Summary: demiglace in Brief

Demiglace [dem-ee-glahs] is a rich brown sauce in French cuisine made by simmering and reducing a mixture of veal or beef stock and espagnole sauce. It is often used as a base for other sauces or to enhance the flavor of meat dishes. The sauce can also be made with a reduced brown stock.