DEMIGLAZE Meaning and
Definition
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Demiglaze is a culinary term that refers to a rich and flavorful sauce used in cooking, particularly in French cuisine. It is made by slowly reducing a mixture of brown stock, such as beef or veal stock, together with mirepoix (a combination of finely chopped onions, carrots, and celery), tomato paste, and sometimes wine or other flavor enhancers.
The process of making demiglaze involves simmering the ingredients over low heat for an extended period, allowing the flavors to meld and intensify. This slow reduction creates a thick and glossy sauce with a deep brown color and a rich, complex taste.
Given its intense flavor profile, demiglaze is often used as a base for other sauces, such as red wine reduction or mushroom sauce, to add depth and richness. It is commonly used to enhance the flavors of proteins like beef, lamb, and game meats, and can also be used to elevate vegetable dishes.
Due to the time-consuming nature of making demiglaze from scratch, it is also available commercially in concentrated form, referred to as demi-glace concentrate or demi-glace. This allows for easier and more convenient preparation of the sauce in professional and home kitchens alike.
In summary, demiglaze is a savory, reduction-based sauce made from brown stock, mirepoix, and other flavoring ingredients. It adds depth, richness, and complexity to a wide range of dishes, making it a prized element of French cuisine and culinary creations around the world.
Common Misspellings for DEMIGLAZE
- demiyglace
- xemiglaze
- demiglaze
- eemiglaze
- dsemiglaze
- sdemiglaze
- emiglaze
- semiglaze
- cemiglaze
- remiglaze
- femiglaze
- dwmiglaze
- dsmiglaze
- ddmiglaze
- drmiglaze
- d4miglaze
- d3miglaze
- deniglaze
- dekiglaze
- dejiglaze
Etymology of DEMIGLAZE
The word "demiglaze" is derived from the combination of two words: "demi-" and "glaze".
1. "Demi-" comes from the French word "demi" which means "half" or "semi". This prefix is commonly used to indicate something that is partially or halfway to a certain condition or state.
2. "Glaze" originates from the Old English word "glasian" meaning "to make glossy" or "to shine". It gained popularity in the culinary context, referring to a glossy, translucent coating or sauce often applied to meat, poultry, or fish dishes.
When combined, "demiglaze" refers to a sauce or reduction that is a less concentrated version of a full glaze, usually made by simmering a mixture of stock (often from roasted meat), wine, and aromatic vegetables. It is commonly used as a flavoring or finishing sauce in various recipes.
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