Demi Glace is a stock that has been reduced by 2/3rds. Sauce Espangnole is brown veal stock thickened with a roux, with tomato paste, carrots, celery and onion, reduced by 2/3rds.
derivation of demi glace
If you are referring to the Five Mother Sauces, then, brown stock can be made into Espagnole sauce, by adding roasted mirepoix (onions, carrots, and celery), as well as a rich brown stock, and a dark roux... Tomato can also be added, if desired. Once you have made the Mother Sauce, there are many derivatives that can be made, such as: Demi-Glace (a reduction of Espagnole, that is much more flavorful), you can add Mushrooms, and Sauce Diable (which is the Demi-Glace, with chiles, tarragon vinegar, and shallots added)... You can pretty much add any of your favorite ingredients to the Espagnole, to create your own sauces.
state 3 semi-glace derivates
A demi-glace is a brown cooking sauce that gives a sauce a base. The term glace means glaze. One of the ingredients is stock, be it beef, chicken, and sometimes veal.
50 grams
A suitable substitute for veal demi glace in recipes is a combination of beef broth and red wine reduced down to a thick, flavorful sauce.
Demi-glace
A suitable substitute for beef demi glace in a recipe is a combination of beef broth and a reduction of red wine or balsamic vinegar to add depth and richness to the dish.
Bordelaise sauce is a classic French sauce made with red wine, bone marrow, shallots, and demi-glace. It is traditionally made by reducing red wine with shallots, adding demi-glace and bone marrow, and simmering until thickened.
Demi-glace sauce is a rich and flavorful sauce made by combining equal parts of veal or beef stock and brown sauce, then simmering it until it reduces by half. It is often used as a base for other sauces or to enhance the flavor of dishes.
the spelling
L'heure espagnole was created in 1911.