| Term | Main definition |
|---|---|
| DEMI-GLACE |
Glossaries - Food and Wine
Glossaries Description -
A rich brown sauce that starts with Espagnole sauce. Beef stock made from beef and or veal bones and vegetables with wine slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many small sauces.
Hits - 516
|
