demi-glace
Chef's brown essence
Demi-glace is a rich, glossy brown sauce made by reducing equal parts espagnole (a classic brown sauce) and brown stock until thick enough to coat a spoon.
It serves as a foundation for other sauces in French cuisine: The chef finished the dish with a spoonful of demi-glace.
The name means "half glaze" in French, referring to its concentrated, syrupy consistency.
reduction
Making something smaller
- stockGoods kept for sale
- vealYoung calf meat
- brown sauceSpiced vinegar-based condiment
espagnole · fond · glaze · jus · roux · beef · marrow · wine · shallot · thyme
- culinary artsflavor, aroma, seasoning, sauce, roasting
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- saucesgravy, ketchup, mustard, barbecue sauce, BBQ sauce
- shelf-stablecanned goods, dried beans, white rice, dried fruit, lentils
- cooking basesstock, broth, roux, bouillon, dashi
- gourmet ingredientstruffle, saffron, truffles, truffle oil, caviar