demi-glaze

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Definition
  1. Noun:
    • A rich brown sauce: "demi-glaze" is a classic French sauce made by reducing a mixture of Espagnole sauce (a basic brown sauce) and beef stock, typically seasoned with dry wine or sherry. It is known for its glossy, thick consistency and deep, concentrated flavor.
Usage Examples
  • Noun:
    • The chef prepared a perfect demi-glaze to accompany the roasted beef.
    • This recipe calls for a cup of demi-glaze to enrich the stew.
Advanced Usage
  • "to reduce to a demi-glaze": to cook a liquid mixture until it thickens into the characteristic rich, glossy sauce.
    • Simmer the stock and wine until it reduces to a demi-glaze.
Variants and Related Words
  • Demi-glace (n): An alternative, more common French spelling for the same sauce.
    • Demi-glace is a fundamental component of classical French cuisine.
Synonyms
  • Brown sauce: A general term for sauces based on a brown stock, though "demi-glaze" is a specific, reduced version.
  • Reduction sauce: A sauce made by simmering a liquid to concentrate its flavor, similar to the process for making a demi-glaze.
Related Phrases
  • To finish with a demi-glaze: To add or coat with demi-glaze as a final step in preparing a dish.
    • The chef finished the medallions with a red wine demi-glaze.
Noun
  1. sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry

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