demiglace

• Molho escuro e concentrado da culinária francesa, feito reduzindo o molho espanhol com caldo de carne e frequentemente vinho ou xerez, usado como base de outros molhos.

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.

   Molho marrom concentrado

   • 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.