demi-glace

Pronunciation: [DEHM-ee glahs]

A rich sauce, which is slowly cooked with beef stock and Madeira or sherry until it's reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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