 Apork 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 |
Demi-glace (French pronunciation:[dəmiɡlas], 'half glaze') is a richbrown sauce inFrench cuisine used by itself or as a base for other sauces. The term comes from theFrench wordglace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one partespagnole sauce and one partbrown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with asherry 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).
Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simplejus lié of veal stock or to create a simulated version, which the American cookbook authorJulia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).[2][3]
