Demi-glace - Wikipedia

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Sauce in French cuisine Demi-glace

A pork chop with brussels sprouts, a sweet potato purée, and a mushroom demi-glace
Type	Sauce
Place of origin	France
Main ingredients	beef or chicken stock
Variations	demi-glace au bœuf, demi-glace au poulet
Cookbook: Demi-glace   Media: Demi-glace

Demi-glace (French pronunciation: [dəmiɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.[1]

Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet).

Preparation

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Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).[2][3]

See also

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• Gypsy sauce
• List of sauces
• Meat glaze

References

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1. ^ Escoffier, A. (Auguste); Escoffier, A. (Auguste); Herndon, James B.; Herndon/Vehling Collection. fmo (1907). A guide to modern cookery. Cornell University Library. London : W. Heinemann.
2. ^ William Black (31 October 2011). Plats du Jour. Transworld. p. 153. ISBN 978-1-4481-0939-5.
3. ^ Martha Stewart (20 December 2011). Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. Potter/TenSpeed/Harmony. p. 134. ISBN 978-0-307-95358-2.

Further reading

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• Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. p. 19. OCLC 5362680. OL 24167463M. Retrieved September 22, 2014. For Auguste Escoffier's half glaze recipe.

v t e Brown sauces
Meat-based	Bordelaise sauce Breton sauce Chasseur sauce Chaudfroid sauce Demi-glace Espagnole sauce Rouennaise sauce Sauce africaine Sauce bourguignonne Sauce Robert Sauce charcutière
Vinegar-based	Barbeque sauce British brown sauce Daddies HP Sauce OK Sauce Steak sauce A.1. Sauce Henry Bain sauce

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