Definitions

1. noun

a rich sauce made from the concentrated stock of meat, especially beef, used in French cuisine.

“The chef added a layer of demiglace to the dish, enhancing its flavors.”

2. verb

to reduce stock to a concentrated form, typically by boiling it down, as in the preparation of demiglace.

“The chef began demiglacé the beef stock, allowing it to simmer for hours.”