Demi-glace

A culinary term of French origin that refers to a rich, concentrated sauce based on meat stock, typically veal, which is reduced to half its original volume to intensify its flavor and thickness. Demi-glace is made from a mixture of meat stock and a thick sauce called “sauce espagnole”, which is simmered for several hours until it reaches a velvety consistency and an intense flavor. This type of sauce is commonly used as a base or complement to other sauces and to enhance the flavor of meat, poultry and fish dishes.