A reduced sauce made from brown stock.
A rich sauce made of beef stock, vegetables, herbs, and roux slowly cooked until it's reduced by half to a thick glaze. (3 to 5 hours over very low heat). This intense flavour is used as a base for many other sauces.
A rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and Madeira or Sherry and slowly cooked until it's reduced by half to a thick glaze that coats the spoon. This entense flavor is used as a base for many other sauces.
A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming. A quick version of this involves reducing brown veal stock to which has been added mirepoix, tomato paste, wine, and brown roux. The latter recipe saves time, but never reaches the intensity of flavor as does the former method.
DEHM-ee-glahs. A concentrated stock. French.
concentrated beef-based sauce lightened with consomm?, or a lighter brown sauce.
A French term, Demi-glace is a type of brown sauce common to the culinary industry. It is traditionally made by combining equal parts of beef or veal stock and espagnole which is then simmered and reduced by half. The result is a thick, rich sauce well suited for meats and other rich dishes.
