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Demi-glace: DEH-mee gloss, French. A rich glaze made from Espagnole sauce – a base of beef bones, herbs, tomato purée, browned vegetables and roux – cooked slowly with beef stock and madeira (cooking wine) until reduced by half, resulting in a thick sauce that coats a spoon. This glaze is used as a base for other sauces, such as the one served with the beef Wellington at the governor’s inaugural dinner|Source: “The Food Lover’s Companion”
