demiglace

• Sauce brune riche et concentrée, préparée en réduisant une sauce espagnole avec un fond de veau ou de bœuf, souvent additionnée de vin ou de xérès, servant de base à de nombreuses sauces de la cuisine française.

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.

indénombrable

1. Rich brown sauceC1formalculinary

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

   demi-glace

   • 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.