Demi-glace

{{Short description|Sauce in French cuisine}}

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| name = Demi-glace

| image = Côte de Porc Fermière.jpg

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| caption = A pork chop with brussels sprouts, a sweet potato purée, and a mushroom demi-glace

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| type = Sauce

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| country = France

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| main_ingredient = beef or chicken stock

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| variations = demi-glace au bœuf, demi-glace au poulet

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Demi-glace ({{IPA|fr|dəmi ɡlas}}, '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." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.{{Cite book|url=https://archive.org/details/cu31924000610117|title=A guide to modern cookery|last=Escoffier|first=A. (Auguste)|last2=Escoffier|first2=A. (Auguste)|last3=Herndon|first3=James B.|last4=Herndon/Vehling Collection. fmo|date=1907|publisher=London : W. Heinemann|others=Cornell University Library}}

Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet).