| 释义 |
Definition of demi-glace in English: demi-glace(also demi-glaze) noun ˈdɛmɪɡlasˈdemēˌɡlas A rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavoured with wine and served with meat. as modifier lamb chop with demi-glace sauce Example sentencesExamples - Put half the segments, chopped, into a small heavy bottom pan with white wine and the orange jus and reduce to a demi-glaze consistency.
- Add demi-glace, wine, truffle juice, bay leaves, thyme and parsley; reduce by half.
- It seemed original, too - not a syrupy demi-glace, or a meaty reduction, or a buttery wash, but something light and confident and new.
- Add the remaining chicken stock and demi-glace and simmer for two hours, skimming occasionally.
- No longer a ‘basic sauce’, the demi-glace is now considered to be a relic of an archaic form of cookery referred to respectfully as cuisine classique but no longer practised.
- Add the remaining chicken stock and demi-glace.
- Add the pomegranate molasses and the demi-glace.
Origin French, literally 'half glaze'. Definition of demi-glace in US English: demi-glace(also demi-glaze) nounˈdemēˌɡlas A rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with meat. as modifier lamb chop with demi-glace sauce Example sentencesExamples - No longer a ‘basic sauce’, the demi-glace is now considered to be a relic of an archaic form of cookery referred to respectfully as cuisine classique but no longer practised.
- Add the remaining chicken stock and demi-glace.
- Add the pomegranate molasses and the demi-glace.
- It seemed original, too - not a syrupy demi-glace, or a meaty reduction, or a buttery wash, but something light and confident and new.
- Add the remaining chicken stock and demi-glace and simmer for two hours, skimming occasionally.
- Add demi-glace, wine, truffle juice, bay leaves, thyme and parsley; reduce by half.
- Put half the segments, chopped, into a small heavy bottom pan with white wine and the orange jus and reduce to a demi-glaze consistency.
Origin French, literally ‘half glaze’. |