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demi-glace
Pronunciation: [DEHM-ee glahs]
Filed under: Sauce
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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