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Demi-glace (demi-glace or "half-glaze") is a classical French sauce produced by reducing espagnole sauce (a brown sauce made from brown stock, mirepoix, tomato, and roux) by half its volume through long, slow simmering. The result is a deeply concentrated, glossy sauce with an intense savory flavor and rich mouthfeel derived from gelatin and reduced meat essences. Demi-glace serves as a foundation for numerous derivative sauces in classical French cuisine and is characterized by its dark brown color, body-coating consistency, and complex umami profile. It can be made fresh in the kitchen or purchased as a prepared product in various forms (liquid, paste, or frozen).

Demi-glace differs from its parent espagnole in concentration and intensity; while espagnole is lighter and more pourable, demi-glace achieves a syrupy consistency that clings to food. Traditional preparation involves careful skimming and straining to achieve clarity and refinement.

Demi-glace functions as both a finishing sauce and a base for derivative sauces in classical and contemporary cuisine. It is traditionally spooned over roasted meats, poultry, and game to enhance their flavors with concentrated savory depth. In sauce preparation, it serves as the foundation for variations such as sauce bordelaise (with red wine and bone marrow), sauce chasseur (with mushrooms and white wine), and sauce poivrade (with pepper and vinegar).

Home cooks and chefs use demi-glace as a time-saving alternative to preparing stocks and sauces from scratch, as its intensity allows small quantities to deliver substantial flavor. It pairs particularly well with beef, venison, duck, and pork, though it is also used in vegetable preparations and contemporary cuisine to add umami richness and body.