Nutrition
≈ 60 kcalper portion of about 50 g
- Protein21%
- Fat64%
- Carbohydrates14%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A rich, concentrated brown sauce made from reducing stock.
- Cuisine
- French
Typical ingredients
- veal stock
- red wine
- mirepoix
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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SALSA DEMI GLACE: where else to eat it Back to the menu of Marina Ristorante