Demiglace on:
[Wikipedia]
[Google]
[Amazon]
Demi-glace (, 'half glaze') is a rich
Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple ''jus lié'' of veal stock or to create a simulated version, which the American cookbook author
brown sauce
Brown sauce is a condiment that is normally dark brown in colour. Its taste is either tart or sweet with a peppery note similar to that of Worcestershire sauce. A.1. Sauce was the first brown sauce and was introduced in 1831.
Description
Bro ...
in French cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...
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
Espagnole sauce () is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century ...
and one part brown stock
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an ...
. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine
Sherry ( ) is a fortified wine produced from white grapes grown around the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions ...
.
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
Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple ''jus lié'' of veal stock or to create a simulated version, which the American cookbook author Julia Child
Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American pu ...
referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).
See also
* Gypsy sauce *List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
* – Creamy sauce accompanies with seafood
*
*
*
*
*
*
...
* Meat glaze Meat glaze (French: ''glace de viande'') is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concen ...
References
Further reading
* ForAuguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...
's half glaze recipe.
{{Brown sauces
Brown sauces
Steak sauces
de:Kraftsauce