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-glace
Fr, literally , half-glazeOrigin of demi-glace
Fr, literally , half-glaze
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noun
Origin of demi-glace
French demi- demi- ( from demi half ) ( from Old French; see demi- . ) glace glaze, heavily reduced sauce ( from Old French ice ; see glacier . )
MLA Style
APA Style
MLA Style
APA Style