Etymology

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Today it means: A rich brown sauce in French cuisine, typically made from veal stock and espagnole sauce, used by itself or as a base for other sauces. Full definition →

French demi-glace
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The story

  1. French · borrowed fromdemi-glace
  2. French · borrowed fromdemi-glace
  3. English todaydemiglace

Borrowed from French demi-glace.

Etymology from Wiktionary, CC BY-SA 4.0.