Demi-Glace

Demi-glace is a classic French concentrated brown sauce made by reducing a mixture of veal stock and espagnole sauce. It is distinguished by its intense meaty flavour, silky consistency and notable gloss. It is used as a base for numerous other sauces or applied directly to glaze meat. Preparation is time-consuming, so it is often made in larger batches and frozen. In professional gastronomy, it is considered one of the fundamental building blocks of classic cuisine.