demiglace

See also: demi-glace

English

Alternative forms

• demi-glace

Etymology

Borrowed from French demi-glace.

Noun

demiglace (countable and uncountable, plural demiglaces)

1. A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces.
   • 2007 August 26, Dorothy Kalins, “Dropping the Chicken”, in New York Times‎^[1]:

     Calling her husband “the man who would make her Julia Child,” Shapiro deftly distills the mentorship, intelligence, humor and devotion Paul brought to the big, happy, unfocused California girl that was Julia McWilliams and skillfully reduces the sauce of Julia’s cooking ethic into a rich demiglace: “Use all your senses, all the time.