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Demi-glace

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.