Learn how to demi-glace sauce with this fool-proof recipe! The shortcut method will not only save a lot of your time, but it also yields an amazingly rich and velvety sauce.
Pop in the oven and roast at 425 ºF (220 ºC) for 20 minutes.
Once boiling, lower the heat and simmer for 1.5 hours, until roughly 3 cups of broth remained in the pot. You can skim the foam and scum during reducing. I fill water in a measuring cup with a pout to clean the fine mesh skimmer.
If you are using this Demi-Glace for Hayashi Rice, you can start cooking rice and marinating beef. About 30 minutes before finishing the reduction process, start making Brown Roux.
With the silicone spatula, combine well. At first, it will turn into a crumble-like texture.
Then it will turn into foam and liquid. Continue to cook for 12-15 minutes, or until the color turns brown, like chocolate.
After cooking for 1.5 hours, the Espagnole sauce has been reduced. You will need 3 cups of the sauce by straining the vegetables.
Once you add all 3 cups, and mix well together, the Demi-Glace is ready to use! Set aside for your recipe.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.