Demi-Glace is described as which of the following?

Demi-Glace is described as which of the following?

• A. A rich brown sauce formed by combining equal parts espagnole sauce and veal stock
• B. A light brown sauce made with mushroom
• C. A tomato-based sauce with herbs
• D. A brown sauce made from reduced wine

Answer: (A)

Demi-glace is a rich brown sauce that comes from a traditional French base called espagnole, strengthened by veal stock. The best description is that it’s formed by combining equal parts espagnole and veal stock and then reducing the mixture until it tightens into a glossy, deeply flavored glaze. This pairing gives it both the color and the concentrated beefiness that define demi-glace, making it a versatile foundation for many sauces and dishes. The other descriptions don’t fit because they describe different types of sauces: a mushroom-inflected brown sauce would rely on mushrooms as a primary component; a tomato-based sauce centers on tomatoes and herbs; a brown sauce made from reduced wine lacks the espagnole/veal-stock foundation and is not the classic demi-glace structure.

Demi-glace is a rich brown sauce that comes from a traditional French base called espagnole, strengthened by veal stock. The best description is that it’s formed by combining equal parts espagnole and veal stock and then reducing the mixture until it tightens into a glossy, deeply flavored glaze. This pairing gives it both the color and the concentrated beefiness that define demi-glace, making it a versatile foundation for many sauces and dishes.

The other descriptions don’t fit because they describe different types of sauces: a mushroom-inflected brown sauce would rely on mushrooms as a primary component; a tomato-based sauce centers on tomatoes and herbs; a brown sauce made from reduced wine lacks the espagnole/veal-stock foundation and is not the classic demi-glace structure.