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A rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with meat.
- ‘Put half the segments, chopped, into a small heavy bottom pan with white wine and the orange jus and reduce to a demi-glaze consistency.’
- ‘Add the remaining chicken stock and demi-glace.’
- ‘No longer a ‘basic sauce’, the demi-glace is now considered to be a relic of an archaic form of cookery referred to respectfully as cuisine classique but no longer practised.’
- ‘Add demi-glace, wine, truffle juice, bay leaves, thyme and parsley; reduce by half.’
- ‘Add the remaining chicken stock and demi-glace and simmer for two hours, skimming occasionally.’
- ‘It seemed original, too - not a syrupy demi-glace, or a meaty reduction, or a buttery wash, but something light and confident and new.’
- ‘Add the pomegranate molasses and the demi-glace.’
Early 20th century: French, literally half glaze.
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