demi-glace

• Even better was the wild mushroom demi-glace -- so good that my fellow diners each shared a tiny bit and declared it one of the best reductions they'd ever tasted. —  The Roanoke Times: Home page
• But it was the gleam in his eye that gave it away when he tucked in his chin and almost whispered, almost demanded, in his Franco-Germanic accent, "And you do not thicken demi-glace with roux, no?" —  Artvoice - Buffalo's #1 Newsweekly
• As with the mole for the tamales, the Dijon demi-glace, which was part tangy, part spicy, and rich all over, was nuanced, complex, and well-crafted. —  WordPress.com News
• For this class, Sandy Doran will be making portabello mushrooms with roasted red peppers, cheese and a balsamic demi-glace, chicken parmesean ... more —  OnMilwaukee.com
• It takes out the guesswork and saves time and overcooking. demi-glace reduction with a bit of added red wine and a few crushed cranberries. —  Free the Animal

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