: a highly concentrated reduced brown sauce often used as a base for other sauces
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Add the water and demi-glace, if using, and bring to a boil.—
The Washington Post,
San Diego Union-Tribune,
7 Jan. 2026 From airy emulsions and shimmering sabayons to seductive béarnaise and brooding demi-glace, classic French sauces are reappearing—not just in fine dining restaurants and traditional bistros, but also in natural wine bars and small-plate restaurants.—
Joel Hart,
Vogue,
23 Oct. 2025 Take a recipe like a demi-glace.—
Kate Bradshaw,
Mercury News,
29 Sep. 2025 Copper is an ideal vessel for the type of precision cooking restaurants require—things like maintaining oil temperature when frying wafer thin strips of potato or ensuring a demi-glace doesn’t get scorched at the edges.—
Alaina Chou,
Bon Appetit Magazine,
24 June 2025 Having shown his talent for seafood, the chef sent out velvety, succulent pork belly confit with pickled fennel and carrots in a rich demi-glace.—
John Mariani,
Forbes.com,
13 May 2025 Pork roulade with Boursin buttermilk chive grits, pork belly braised kale, fig and black pepper demi-glace.—
Gege Reed,
The Courier-Journal,
11 Sep. 2014