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

[French : demi-, demi- (from demi, half, from Old French; see demi-) + glace, glaze, heavily reduced sauce (from Old French, ice; see glacier).]
References in periodicals archive ?
The Silent Chef is an upscale ingredient manufacturer specializing in Demi-Glaces, Compound Butters, Rendered Fats, Organic Stocks, and fully prepared meats.
The Pizza Demi-Glace is infused with Italian herbs, a reduction of farm fresh tomatoes, and caramelized red onions" stated Chef Adam Idris, of Kitchen Confidential fame and New York's top Pizza consultant.
Demi-Glace a restaurant staple is a rich concentrated brown stock that is reduced for 24 hours until it forms a deep flavored velvety glaze.
The new product line, to be launched at the Summer Fancy Food Show in New York this coming July, is a significant expansion for the company, known for producing a broad line of highly concentrated French Classic demi-glaces prepared as a strict French Classic reproduction of the sauces made famous by Chef Master Auguste Escoffier.
Gravies, sauces and demi-glaces can add elegance and class to your holiday meals without a lot of culinary know-how.