demiglace
Definition
- Noun:
- A rich brown sauce: "demiglace" is a classic French sauce made by simmering Espagnole sauce (a basic brown sauce) with additional beef stock until it reduces by half, then seasoning it with dry wine or sherry. It is known for its thick, glossy consistency and deep, concentrated flavor.
Usage Examples
- Noun:
- The chef prepared a classic demiglace to accompany the filet mignon.
- A good demiglace forms the base for many other sauces in haute cuisine.
Advanced Usage
- "to reduce to a demiglace": to cook a liquid mixture down until it thickens into a demiglace consistency.
- Simmer the stock and wine until it reduces to a demiglace.
Variants and Related Words
- Demi-glace (n): An alternative, more common spelling for "demiglace". It means the same thing.
- The recipe calls for a demi-glace made from veal stock.
Synonyms
- Brown sauce: A general term for sauces based on brown stock, though not as specific or reduced as a demiglace.
- Reduced sauce: A descriptive term for any sauce that has been cooked down to concentrate its flavor.
Related Phrases
- Demi-glace derivative: Refers to a sauce that uses demiglace as its foundational component.
- Sauce Robert is a popular demi-glace derivative.
Noun
-
sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
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