(also demi-glaze /ˌɡlāz/)
A rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with meat.
- Add demi-glace, wine, truffle juice, bay leaves, thyme and parsley; reduce by half.
- No longer a ‘basic sauce’, the demi-glace is now considered to be a relic of an archaic form of cookery referred to respectfully as cuisine classique but no longer practised.
- Put half the segments, chopped, into a small heavy bottom pan with white wine and the orange jus and reduce to a demi-glaze consistency.
Early 20th century: French, literally 'half glaze'.
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