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Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock.
The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. [32] Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34]
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
When asked the difference between sauce and dressing, the answer became a popular meme with a frightening answer: “Sauces add flavor and texture to dishes, while dressings are used to protect ...
Glace de viande is stock, usually made from veal, that is highly concentrated by reduction. Ham stock , common in Cajun cooking, is made from ham hocks . Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics.
It’s no surprise that Americans love pasta—we eat a whole lot of it. According to Statista, about 55% of Americans reported eating pasta regularly in 2022, just behind Italians, who ...
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