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Demi-glace [DEHM-ee glahs]
Meat dishes might come to you with a “demi-glace,” a rich brown sauce that is an important part of the French sauce world.
The word is related to glace de viande, a creation which translates to something like “meat glass.” When cool, it’s like jiggly gelatin.
Before you get to that point — by reducing stock to roughly half (“demi”) — you get demi-glace.
It’s what is known as an “Espagnole sauce,” one of the French “Mother Sauces,” categorized by Marie-Antoine Carême and Escoffier, that include bechamel, veloute, Espagnole, sauce tomat and Hollandaise.
The demi, often part of the classic boeuf bourguignon, is made with veal stock, tomato purée, caramelized mirepoix (aromatics) and a deep, dark brown roux.
Reduced properly, it’s thick enough to coat the back of a spoon and is often the foundation for other brown sauces.