Follow the thread
A rich brown sauce in French cuisine made from a mixture of brown stock and espagnole sauce, typically used in gourmet dishes.
In the kitchen
Demi-glace is a rich brown sauce in French cuisine, created by reducing a mixture of brown stock and espagnole sauce. It is traditionally used in gourmet dishes to add depth and complexity, often accompanying meats like beef or veal. The preparation is labor-intensive, requiring careful reduction to achieve the desired consistency.
Nutrition (per 100g)
150kcalCal
1.5gProtein
10.0gFat
10.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
