from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry


Sorry, no etymologies found.


  • I ordered the NY steak, topped with blue cheese, shiitake mushrooms with a red wine demi-glaze with seasonal veggies.

    Archive 2007-12-01

  • Appetizer of mako medallions in a ginger-honey dipping sauce, and entrée of rack of lamb with a Burgundy demi-glaze and foie gras truffle butter mashed potatoes.

    Runaway, Jersey-style

  • I took it out of the oven, set the beef aside, strained the sauce, added demi-glaze, and reduced by 1/3.

    Beef Bourguignon

  • I did add some of the demi-glaze that I still had in the fridge though.

    Birthday Bash

  • I changed the venison sauce from cranberry to wild mushroom because, well, I had the mushrooms for the rice and I wanted to use up the demi-glaze in the fridge.

    Venison Medallions & Wild Mushroom Risotto

  • After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes _château_.

    The Belgian Cookbook

  • Add salt, pepper, three dessert-spoonfuls of demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of butter.

    The Belgian Cookbook

  • Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira.

    The Belgian Cookbook

  • After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up.

    The Belgian Cookbook

  • Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table - spoonfuls of demi-glaze, some salt and pepper.

    The Belgian Cookbook


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