Login with your CFE Forums Account
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
demi-glace
1.
A rich brown sauce made by adding veal stock to espagnole sauce (one of five mother sauces in French cuisine), then slowly reducing by half to a thick glaze that coats a spoon. It's used by itself or as a base for other sauces.
As defined by Mechanical Turk
on August 17, 2011
dehydrate
Delmonico steak
demi-glace
demi-sec
demitasse
Denver sandwich
dextrose
dice
dietary fiber
digestif
Dijon mustard
dilute
dim sum
dirty rice
dissolve
distillation
