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demiglaze Definition # 524
A demi-glaze, or demi-glace, to use the French, is a combination of 1 part beef stock with 1 part brown sauce (with a bit of Madeira or sherry thrown in), and cooked until it is reduced by half. The result is very rich with concentrated flavor, and is used as a base for many other sauces. The brown sauce, or Espagnole sauce, is made of a rich meat stock, a browned vegetable mirepoix (diced carrots, onions, celery, and herbs), a brown roux, herbs, and sometimes tomato paste.
Entry Type:  Sauce Language:  French Alias / Translation:  None available Photos:  0 photos | Add your photo Recipes Using This Entry:  None available Contributors To This Entry: ivanhoe_fats Food Encyclopedia Tools: Add a new entry Discuss this entry Edit this entry Encyclopedia FAQ Request removal of this entry View history for this entry	About The Food Encyclopedia: The content for the Foodgeeks.com Food Encyclopedia is completely edited and maintained by you, the Foodgeeks.com user. You may add a new entry or change any of the entries found here. The more effort any food geek spends on the encyclopedia, the better it will be for the entire Foodgeeks.com community.