3 syllables: de, mi, glace. Stress on de.
DEM-ee-glas
/ˈdɛm i ɡlæs/
Demi-Glace is pronounced DEM-ee-glas (/ˈdɛm i ɡlæs/). It has three syllables (de-mi-glace), with the stress on "de". Demi-glace is a rich brown sauce used as a base in classic French cuisine, typically reduced until thick and glossy. It is traditionally made by simmering beef or veal stock with weighty aromatics, then enriching it with espagnol sauce and further reduction. The term denotes a half-glace, reflecting its concentration level and historical use in precise culinary techniques.
nounDemi-glace is a rich brown sauce used as a base in classic French cuisine, typically reduced until thick and glossy. It is traditionally made by simmering beef or veal stock with weighty aromatics, then enriching it with espagnol sauce and further reduction. The term denotes a half-glace, reflecting its concentration level and historical use in precise culinary techniques.
"The chef finished the dish with a delicate demi-glace to add depth."
"In your sauce, reduce the stock by half to achieve a proper demi-glace consistency."
"The menu described a demi-glace reduction that complemented the seared beef."
Pronounce as DEM-ee glahss, with stresse on DEMI. IPA: US ˈdɛm i ɡlɑːs; UK ˈdɛm i ɡlɑːs; AU ˈdɛmi ɡlæs. Start with a clear D, then a short E as in 'bet', followed by 'mi' quickly, then 'glace' with a broad open 'a' as in 'father' and a soft final 's'.
Common errors: misplacing stress (say DEM-i-glace instead of DEM-i), mispronouncing 'glace' as 'glace' with a long E-like 'glayss' or 'glass' without the soft c, and conflating the first part with ordinary 'dime' sound. Correction: say 'DE-mee' with a crisp D, short E, and a light, unstressed 'i'; for 'glace', use 'glahss' with an open back vowel, final s as a light hiss. Practice the two parts separately, then blend.
US vs UK vs AU share the same two-part structure but differ subtly in vowel quality. US and UK typically use /ˈdɛmi ˈɡlɑːs/ with a broad 'a' in 'glace' and non-rhoticity may affect the following consonant; AU tends to merge /ɪ/ to a slightly shorter, quicker vowel and may yield /ˈdɛmi ˈɡlæːs/ depending on region. Focus on the exact vowel height: /ɛ/ in DEMI and /ɑː/ or /æ/ in GLACE across dialects.
Two main challenges: the French vowel qualities and the tricky combination of 'glace'. The first part uses a closed, crisp /ɛ/ that can drift to /e/ in some speakers; the second part features /ɡlɑːs/ with a dark, open 'a' and a final voiceless /s/. The liaison and stress on the first syllable also require careful rhythm to avoid running the two words together or pausing awkwardly.
Yes. In 'glace', the c is pronounced as /s/ before an unvoiced vowel or at the end of a word, so it sounds like /s/ in 'glace' (glahss with a soft 's' ending). The letter c here is soft, not hard /k/. Ensure the final /s/ is not swallowed; let it be a light hiss. This distinguishes it from similar-looking endings like 'glace' in other contexts.
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Demi-glace descends from French, literally meaning half-glaze or half-glacé. The term combines demi- (half) with glace (ice/glaze, glaze here meaning a glossy reduction). The culinary sense emerged in classical French cuisine as chefs refined sauces through long simmering and reduction, converting liquid stock into concentrated glaze. The concept of reduction to achieve a viscous, glossy coating has medieval roots in cookery practices that used slow simmering to intensify flavors. By the 17th–18th centuries, demi-glace became a standard foundational sauce in haute cuisine, often prepared in large batches and used as a base for other sauces. First known written references appear in French culinary texts of the era, where chefs documented precise reduction ratios and the incorporation of espagnol to enrich depth. Over time, demi-glace evolved into a staple term in Western gastronomy, symbolizing technique, patience, and the art of texture in sauces.
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Words that rhyme with "Demi-Glace"
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