a rich brown sauce made from beef stock that is cooked slowly with wine until reduced to half its original volume: it is served with meat or used as a base for other sauces
Origin of demi-glaceFr, literally , half-glaze
A rich, reduced brown sauce usually seasoned with wine and used as a base for other sauces.
Origin of demi-glaceFrench demi- demi- ( from demi half ) ( from Old French; see demi- . ) glace glaze, heavily reduced sauce ( from Old French ice ; see glacier . )
- Alternative spelling of demiglace.