DEMIGLACE
Demi-glace
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. 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. 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" or "chicken demi-glace" . The term "demi-glace" by itself implies ...The above text is a snippet from Wikipedia: Demi-glace
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