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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Demi-glace

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, demi-glace means: A rich, concentrated brown sauce traditionally made by reducing brown stock with espagnole sauce.

In Turkish: dömi glas

How it is used

Modern kitchens may use the term for reduced brown stock sauces too.

Example sentences

  1. A spoonful of demi-glace enriched the mushroom sauce.

    The concentrated sauce adds depth in a small quantity.

  2. The kitchen prepared demi-glace for several meat dishes.

    The sauce functions as a reusable base for other preparations.

Common collocations

  • veal demi-glace
  • demi-glace sauce
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • reduceTo boil or simmer a liquid so that some of the water evaporates, making it thicker and its flavour stronger. The result is called a reduction.

More terms: Ingredients, Stocks & Sauces

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