What is the function of a demi-glace in sauces?

What is the function of a demi-glace in sauces?

• A. A rich glaze produced by combining equal parts Espagnole sauce and brown stock and reducing, used as a base for many derivatives.
• B. A light sauce made with white wine and stock.
• C. A sauce reduction used to thicken soups.
• D. A separate stock made by simmering bones without vegetables.

Answer: (A)

Demi-glace functions as a rich, concentrated glaze that provides body, color, and depth to sauces. It’s made by reducing equal parts Espagnole sauce and brown stock until the mixture becomes glossy and thick, creating a versatile base for many derivative sauces. Because of its concentrated flavor and viscosity, it lets you finish sauces with a cohesive, well-rounded character without starting from scratch each time. This is why it’s used as the base for derivatives. It isn’t a light white-wine reduction, nor a simple soup thickener, and it isn’t a separate stock made without vegetables.

Demi-glace functions as a rich, concentrated glaze that provides body, color, and depth to sauces. It’s made by reducing equal parts Espagnole sauce and brown stock until the mixture becomes glossy and thick, creating a versatile base for many derivative sauces. Because of its concentrated flavor and viscosity, it lets you finish sauces with a cohesive, well-rounded character without starting from scratch each time. This is why it’s used as the base for derivatives. It isn’t a light white-wine reduction, nor a simple soup thickener, and it isn’t a separate stock made without vegetables.