Demi-glace is a reduced mixture of two different French sauces, brown stock and Espagnole sauce. One of the five French mother sauces, Espagnole sauce is made with caramelized mirepoix, tomatoes, and brown roux.Brown stock forms the other half of a demi-glace, and it is often made from veal or beef.Reducing the mixture of these two sauces to a glaze produces a sauce with a shiny look and a delicate yet hearty flavor.rown stock forms the other half of a demi-glace, and it is often made from veal or beef. Reducing the mixture of these two sauces to a glaze produces a sauce with a shiny look and a delicate yet hearty flavor.
http://www.morethangourmet.com/blog/2012/11/what-is-demi-glace-sauce/
A pork chop with brussels sprouts, a sweet potato puree, and a mushroom demi-glace. Demi-glace (English: half glaze) is a rich brown sauce in French cuisine used by itself or as a base for other sauces.The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze.It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.he term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.
https://en.wikipedia.org/wiki/Demi-glace
How to Make a Red Wine Demi Glace. Demi glace is a rich sauce made with red wine and beef, veal or vegetable stock. Popular red wines used to make a demi glace include Madeira and sherry. Red wine demi glace can be used alone, on meat or as the base for brown sauces.Here are the steps to make a red wine demi glace.ow to Make a Red Wine Demi Glace. Demi glace is a rich sauce made with red wine and beef, veal or vegetable stock. Popular red wines used to make a demi glace include Madeira and sherry. Red wine demi glace can be used alone, on meat or as the base for brown sauces.
http://www.wikihow.com/Make-a-Red-Wine-Demi-Glace
Demi-glace (pronounced demi-GLASS) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock.Demi-glace is also the starting point for many so-called small sauces that are derived from the espagnole, such as the Robert and Marchand de Vin sauces.akes about 1 pint of demi-glace. 1  Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. 2  Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. 3  Remove pan from heat and retrieve the sachet.
http://culinaryarts.about.com/od/sauces/r/demiglaze.htm
Demi-glace sauce is a rich brown sauce often used by chefs. It is made from a reduction of clear stock and sauce espagnole – stock that has been thickened with a roux, diced vegetables and tomato puree – purée and is the basis for classic sauces such As, Madeira diane and. reformemi-glace sauce is a rich brown sauce often used by chefs. It is made from a reduction of clear stock and sauce espagnole – stock that has been thickened with a roux, diced vegetables and tomato puree – purée and is the basis for classic sauces such As, Madeira diane and. reform
http://www.bbc.co.uk/food/demi-glace_sauce
Makes about 1 pint of demi-glace. 1  Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. 2  Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half.3  Remove pan from heat and retrieve the sachet.akes about 1 pint of demi-glace. 1  Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. 2  Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. 3  Remove pan from heat and retrieve the sachet.
http://culinaryarts.about.com/od/sauces/r/demiglaze.htm
A classic demi glace is a combination of Espagnole sauce with brown stock that is slowly reduced by half. You must take your time reducing the demi glace to prevent burning which would ruin the sauce and you would have to start over. am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once.
http://www.reluctantgourmet.com/demi-glace-recipe/
To Make the Demi Glace. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities.Season with salt and pepper. am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once.
http://www.reluctantgourmet.com/demi-glace-recipe/
Directions. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities.Season with salt and pepper.irections. In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities.
http://www.foodnetwork.com/recipes/emeril-lagasse/demi-glace-recipe.html#!
Though the French canon does not technically categorize a demi-glace as a “mother sauce”—those sauces from which numerous others are derived—this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental.hough the French canon does not technically categorize a demi-glace as a “mother sauce”—those sauces from which numerous others are derived—this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental.
https://www.chefsteps.com/activities/beef-demi-glace
what is demi glace sauce
Demi glace sauce is a rich brown sauce in French cuisine used by itself or as a base for other sauces.  Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces.