Demi-glace is a derivative of which mother sauce?

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Multiple Choice

Demi-glace is a derivative of which mother sauce?

Demi-glace is built from Espagnole, the brown mother sauce. Espagnole itself starts with a brown roux, adds brown stock (usually beef or veal) and mirepoix, and is simmered with a bit of tomato to deepen flavor. Demi-glace takes Espagnole and reduces it further with additional stock (and often wine) until it becomes thick, glossy, and intensely concentrated. This extended reduction is what transforms Espagnole into demi-glace, giving it that rich depth used as a base for many other sauces. The other options—bechamel (milk-based white sauce), velouté (light stock-based sauce), and tomato sauce—are distinct mother sauces with different bases, so they aren’t the source of demi-glace.

Demi-glace is built from Espagnole, the brown mother sauce. Espagnole itself starts with a brown roux, adds brown stock (usually beef or veal) and mirepoix, and is simmered with a bit of tomato to deepen flavor. Demi-glace takes Espagnole and reduces it further with additional stock (and often wine) until it becomes thick, glossy, and intensely concentrated. This extended reduction is what transforms Espagnole into demi-glace, giving it that rich depth used as a base for many other sauces. The other options—bechamel (milk-based white sauce), velouté (light stock-based sauce), and tomato sauce—are distinct mother sauces with different bases, so they aren’t the source of demi-glace.

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