demiglace

• Salsa oscura y concentrada de la cocina francesa, elaborada a partir de la reducción de la salsa española con fondo de carne de res, a menudo enriquecida con vino o jerez, que se usa como base para otras salsas.

A rich, dark brown sauce made by simmering Espagnole sauce with additional beef stock and often seasoned with dry wine or sherry, used as a base in French cuisine.

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1. Rich brown sauceC1formalculinary

   A concentrated brown sauce made by simmering Espagnole sauce with additional beef stock, often finished with dry wine or sherry.

   Salsa demi-glacé

   • The chef prepared a classic demiglace to accompany the roasted beef.
   • Demiglace adds a deep, savory flavor to stews and braised dishes.
   • He reduced the demiglace until it was thick and glossy.