DEMIGLACE Meaning and
Definition
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Demiglace is a rich and highly concentrated sauce that is commonly used in French cuisine. It is essentially a reduction of a mixture of brown stock, which is made from roasted bones and vegetables, and brown sauce, which is a highly flavorful and robust sauce made from beef or veal stock. The process of making demiglace involves simmering the combined stock and sauce mixture for an extended period of time, typically for several hours, until it becomes thick and syrupy.
This reduction process intensifies the flavors and adds depth to the sauce, resulting in a velvety and glossy texture. Demiglace has a dark brown color and possesses a complex taste profile, characterized by a harmonious balance of sweetness, richness, and umami. It has a distinct savory flavor that enhances the taste of dishes it is used in.
Due to its concentrated nature, demiglace is not typically used as a standalone sauce. Instead, it is often employed as a base for other sauces or as an ingredient to enhance and add depth to various dishes, particularly meat-based preparations. It can be used as a glaze, a finishing touch, or incorporated into stews, gravies, and braised dishes. Demiglace is considered a cornerstone of classical French cuisine and is valued for its ability to elevate flavors and transform ordinary dishes into extraordinary culinary experiences.
Common Misspellings for DEMIGLACE
- semiglace
- xemiglace
- cemiglace
- femiglace
- remiglace
- eemiglace
- dwmiglace
- dsmiglace
- ddmiglace
- drmiglace
- d4miglace
- d3miglace
- deniglace
- dekiglace
- dejiglace
- demuglace
- demjglace
- demkglace
- demoglace
- demiyglace
Etymology of DEMIGLACE
The word "demiglace" is derived from the combination of two French terms: "demi" meaning "half" and "glace" meaning "glaze" or "icing". In culinary terms, "glace" refers to a reduced sauce or stock that has been thickened and concentrated through simmering. Similarly, "demi" indicates that it is a half reduction. Hence, "demiglace" describes a sauce made by reducing stock or broth to half its original volume, resulting in a rich and flavorful sauce commonly used in French cuisine.
Similar spelling words for DEMIGLACE
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