Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A rich, reduced brown sauce usually seasoned with wine and used as a base for other sauces.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Alternative spelling of demiglace.

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French : demi-, demi- (from demi, half, from Old French; see demi-) + glace, glaze, heavily reduced sauce (from Old French, ice; see glacier).]

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Examples

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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