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demiglace::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | demi-glaze |
| Type of | sauce |
Examples of demiglace
demiglace
The beef filet with mushroom-sake demiglace and ahi tuna entree are outstanding.
From the sltrib.com
The meat is flash-seared, roasted in the oven and finished with a red wine demiglace.
From the sacbee.com
Whisk in the demiglace, mustard and season to taste with salt and pepper.
From the sfgate.com
Buffalo tenderloin with a pitch-perfect vin cotto demiglace could not have been better.
From the chron.com
The polpetti are tender veal and pork meatballs, that come smothered in a sweet onion demiglace.
From the delawareonline.com
Some items are straightforward fusion, such as beef tenderloin with a mushroom-sake demiglace.
From the sltrib.com
Hazelnut mousse and a mahogany demiglace flavored every bite.
From the post-gazette.com
It's sliced, stacked and then served with a veal demiglace.
From the timesunion.com
Whisk in demiglace, and simmer a few minutes more.
From the sfgate.com
- Sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
- Demi-glace 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. ...
- A mixture of equal parts of brown stock and brown sauce that has been reduced by half.
- A rich brown sauce made from reduced veal or beef stock; used to make classic sauces
- A rich brown sauce used as a base for many sauces.
- A stock that has been reduced until very concentrated.
- A rich brown stock reduced to only half of its original amount by simmering
- (deh-mee glahs): A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
- A Demi-glace is a mixture of stock and brown sauce, sometimes mixed with other ingredients, that is reduced to form a very thick, concentrated sauce. Demi-glace can be used as a sauce by itself or used as the base for another sauce. ...
