Demi-glace Demi-glace Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word "glace", which, used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" ("demi-glace
Colombian cuisine quitoense"), uchuva ("Physalis peruviana"), papayuela ("Vasconcellea pubescens"), passion fruit, borojó ("Borojoa patinoi"), curuba ("Passiflora tarminiana"), mamoncillo ("Melicoccus bijugatus"), guanábana ("Annona muricata"), guava ("Psidium guajava"), tomate de arbol (tamarillo), noni ("Morinda citrifolia"). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian