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Related to demiglace: Espagnole sauce
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Noun1.demiglace - sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
sauce - flavorful relish or dressing or topping served as an accompaniment to food
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The truffle sauce and a housemade demiglace embellished the steak with some well textured mashed potatoes blended with real butter.
The story may then move on to a main course of Alaskan king crabs enhanced with uni sauce and aged reggiano cheese, or a humongous plate of prime Angus rib eye with potato gratin, creamed spinach, demiglace and wasabi.
include meatloaf ($18), pan-seared filet mignon with truffle-essence demiglace ($30), osso bucco, sea scallops, roast chicken, blackened grouper and some pizzas in the $15 range.
The voice-over narrator provides a highly metaphorical description of what New York City smelled like to children from a small town: "In the hot August afternoon, the city was reduced, like a long-simmering demiglace, to a fragrance of stunning richness and complexity" [Figure 7].
Filet Mignon of Beef Tenderloin with roasted garlic mashed Yukon Gold potatoes, sweet Maui Onion Confit with a Burgundy DemiGlace
95), which featured a thick, tender fillet, on top of a puff-pastry square, with foie gras and a mushroom demiglace.
Hungry diners in those early days flocked to Jens' to eat his renowned pepper steak, succulent ground veal and pork meatballs and fresh salmon and halibut, as well as more exotic fare from his hand-written menu: grilled Hawaiian tuna with wasabi butter, Portuguese sardines in extra-virgin olive oil, medallions of red deer in blackberry demiglace, a mixed grill of beef, venison sausage, andouille and squab, pan-fried filet of white sturgeon meuniere.
For the potatoes: 4 fingerling potatoes, peeled 1 sprig thyme 1 bay leaf For the leek: 1 leek, white and pale green part only For the vinaigrette: 1/4 cup sherry vinegar 1/2 cup blended oil (90% canola, 10% extra-virgin olive oil) Truffle oil to taste Salt and freshly ground black pepper to taste For the mushrooms: 1 tablespoon canola oil 1/2 ounce butter 4 ounces small trumpet royale mushrooms, sliced lengthwise Pinch of thyme leaves Salt to taste For the scallops: 2 tablespoons canola oil 8 diver scallops 1 ounce butter Pinch of thyme leaves Salt to taste For the garnish: Truffle oil Veal demiglace Chervil sprigs Alvarinho-Trajadura "Auratus" Quinta do Felta Minho, Portugal 2006 For the potatoes: In pot of salted water, place potatoes, thyme and bay leaf, and bring to boil.
What's for dinner: Elk short loin with roasted fingerling hash and a cherry demiglace, nori- and sesame-dusted tuna with crispy lotus chips.
Coq au Vin with a hearty mushroom and onion demiglace
TIP Using espagnole or demiglace will render a browncolored sauce while using the tomato sauce will render a red sauce.
But because many North American chefs have a background in luxury European cuisines, you'll see things like a chile demiglace or a julienne of tortillas garnishing a ceviche, which isn't a technique Mexicans use a lot.