A French term, Demi-glace is a type of brown sauce common to the culinary industry. It is traditionally made by combining equal parts of beef or veal stock and espagnole which is then simmered and reduced by half. The result is a thick, rich sauce well suited for meats and other rich dishes.

Due to the considerable effort involved in making the traditional demi-glace, it is not

uncommon to substitute a simple reduction of veal stock for a true demi-glace, or to create a simulated version (Julia Child referred to this as a "semi-demi-glace"). Concentrates and mixes are available, mostly to professional kitchens, as a way of avoiding the labor inherent in preparing the sauce.

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