Nutrition
≈ 80 kcalper portion of about 100 g
- Protein22%
- Fat62%
- Carbohydrates16%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A rich, concentrated brown sauce made from a reduction of veal or beef stock.
- Cuisine
- French
Typical ingredients
- veal stock
- beef stock
- mirepoix
- red wine
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
France
- Origin
- France
Read more
Demi-glace (French pronunciation: [dəmi ɡlas], lit. 'half-glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze".
Excerpt from the Wikipedia article “Demi-glace” · version used · CC BY-SA 4.0
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Demi-glace: where else to eat it Back to the menu of Pavillon Steak House