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Related to demiglace: Espagnole sauce
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  • noun

Synonyms for demiglace

sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry


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References in periodicals archive ?
Items such as antelope, "Texas wild boar", venison medallions topped with foie gras and Madeira demiglace, reindeer sausage served with an omelet and melted cheese are popular choices.
50), served with soft cheddar cheese polenta, southwest demiglace (cilantro and jicama slaw) and fried Julienne tortillas strips and a side order of basil/balsamic pasta salad.
Chef-approved ingredients are also in high demand, from estate-bottled extra-virgin olive oils to farmhouse cheeses to demiglace.
Offered in the form of Brown or White Liquid Roux - the former has been developed for use as a demiglace sauce and the latter is ideal for dishes requiring a bechamel-style finish.
Boiled down, it concentrates and becomes a jellylike fumee or demiglace that can be reconstituted into a sauce by adding water.
Executive Chef Otis Huemmer will serve Farm Raised Venison Tenderloin with Black Currant Demiglace, local plank salmon and Creme Brulee, using milk free of rBGH (Bovine Growth Hormone).
Grilled US striploin with demiglace was greaseless and perfectly cooked as well as nicely aged at the hotel's chilling room.
Omitting any of the half dozen beloved core dishes probably would provoke a lawsuit, so the kitchen keeps it new with a daily parade of specials grouped under Smaller Plates ("White Castle" sliders offer foie gras and beef tenderloin on a butter-grilled sweet bun with demiglace and bearnaise) and Carpe Diem (porcini-dusted, pan-seared, truffle-buttered sea scallops were a recent tour de force).
com or 800/860-9385) makes DemiGlace Gold, an all-natural shelf-stable version.
Chef Dan has launched a new winter evening menu starring veal chop with porcini demiglace, Moulard duck breast with truffled polenta and wilted field greens, and peppered rack of American lamb with roasted red bell pepper soft polenta.
Best Over-the-Top Steak Sandwich: The litle tenderloin slidsers with pan-seared foie gras topped with Bearnaise and demiglace on a grilled mini garlic bun at Beach Bistro lift indulgence to a lofty new level.
For the Belgian ale foam: In small saucepan, heat demiglace, add ale and reduce until mixture coats back of wooden spoon.
Demiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.
But the veal and porcini ravioli in a rich, earthy demiglace ($18) was my favorite.