Demi-glace meaning

dĕmē-glăs
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A rich, reduced brown sauce usually seasoned with wine and used as a base for other sauces.
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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.
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Alternative spelling of demiglace.
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Origin of demi-glace

  • French demi- demi- (from demi half) (from Old French demi-) glace glaze, heavily reduced sauce (from Old French ice glacier)

    From American Heritage Dictionary of the English Language, 5th Edition