Demi-glace is a French word which literally means "half glace". It refers to a rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and Madeira or Sherry and slowly cooked until it`s reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces.
Demi-glace is proununced "dehm-ee glahs"
Demi-glace sauce: Demi-glace sauce refers to a rich brown sauce made by boiling and skimming Espagnole . . . Read More
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More
|Nougat de Montelimar||■■■■■|
Nougat de Montelimar refers to French nougat which is made from almonds, pistachios, honey and egg whites. . . . Read More
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More
Remouillage French word that means "re-wetting". It is a stock that is made from bones that have already . . . Read More
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More
Poivrade sauce is a French demi-glace sauce with white wine, vinegar and black peppercorns, usually used . . . Read More
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More
Beurre noisette is a French term for "brown butter" or literally "hazelnut butter". Butter is cooked . . . Read More
- French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More