Demi-glace is a rich sauce based in French cuisine that is either used on its own or as a foundation for other sauces. It’s not a gravy or stock, although the latter is used to make demi-glace. Usually made with beef or veal, but you can make it with chicken too.
Demi-glace is a rich sauce based in French cuisine that is either used on its own or as a foundation for other sauces. It’s not a gravy or stock, although the latter is used to make demi-glace. Usually made with beef or veal, but you can make it with chicken too.