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Demi-glace, or demi-glace, is a classic French sauce that provides a deep, concentrated base for many meat sauces. It is traditionally prepared by combining espagnole sauce with brown stock and reducing the mixture until it thickens to a glossy, nappe-like glaze. The name derives from demi- meaning half and glace meaning glaze, reflecting its status as a half-glaze reduction.

Preparation typically starts with a brown stock made from roasted bones, aromatics, and sometimes wine. Espagnole sauce, a brown sauce made with a roux, mirepoix, tomato paste, and stock, is prepared separately. The two are combined in roughly equal parts and simmered for several hours, then reduced by about half. The liquid is strained, degreased, and sometimes further reduced until it coats a spoon. The result is a richly flavored, velvety sauce that can be used directly or as a foundation for other sauces.

Variants include beef demi-glace and veal demi-glace, the former favored for red meats and hearty dishes. In professional kitchens, demi-glace may be prepared in large batches or purchased pre-made as a convenience product; high-quality versions are valued for depth of flavor and smooth texture. Demi-glace is commonly used to enrich gravies and sauces such as bordelaise, chasseur, or mushroom sauces, and it can also be finished with wine, herbs, or cream to suit a given dish.

Storage options include refrigerating for several days or freezing for several months. In addition to its culinary use, demi-glace is often cited as a foundational element of classic French sauces, prized for its balance of umami, sweetness, and acidity.