from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Alternative spelling of demiglace.


Sorry, no etymologies found.


  • Here it is browned on all sides, then braised in an old-fashioned French brown sauce called demi-glace.


  • But to make a splendid sauce, a good cook goes on to add the basic brown mother sauce called demi-glace (sometimes called espagnole) with a flavoring, as in this chapter’s Fillet of Beef Braised with Mushrooms (page 246).


  • At Beast, she said, pigeon breast would stand in for chicken and the stuffing would consist of herbs, breadcrumbs and demi-glace.

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  • But not a one requires that you flash-sauté or prepare a demi-glace or — for the love of jerky — wet-roast a squab.

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  • In the entree section, you can depend on something along the lines of a rack and loin of Colorado lamb with a cherry demi-glace and truffled mashed potatoes, and a peppercorn-encrusted Ahi tuna with wonton crisps and wasabi mashed potatoes.

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  • Infield fare of hot dogs and fried twinkies will be replaced by organic carrot cake and asparagus risotto with balsamic shallot demi-glace.

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  • So when I started using words like demi-glace, and commented on how sweetbreads would work well, he was only irritated further.

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  • If space is at a premium in your freezer, boil the stock down to a concentrated and syrupy demi-glace which can later be reconstituted into stock by adding water.

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  • These hands stack the silverware and the bread plate atop the congealed demi-glace and uneaten vegetables on her dish, whisking them away with the swift, unobtrusive movements learned through years of steady repetition.

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  • The menu consisted of tossed romaine and baby oak leaf salad with Gorgonzola cheese and toasted pecans, tossed with champagne vinaigrette; a duo of filet of beef and mustard-baked salmon with demi-glace and wild honey chardonnay sauce; garlic whipped potatoes; and seasonal vegetables.



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  • (n): (French cuisine) a rich brown sauce, made from a combination of equal parts veal stock and sauce espagnole, one of the five mother sauces of French cuisine.

    Vaiants of demi-glace, named from the type of stock combined with the sauce espagnole, include beef or chicken demi-glace.

    January 4, 2009