Demi Glace デミグラスソース | Easy Japanese Recipes at JustOneCookbook.com

Demi Glace

Course: How to
Cuisine: French
Keyword: demi glace
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 3 cups
Author: Nami

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. 

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Ingredients

Espagnole Sauce

  • 1 Tbsp extra virgin olive oil
  • ½ onion
  • 1 stalk celery
  • 1 carrot
  • ½ tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 1 Tbsp tomato paste (20 g)
  • 4 Tbsp red wine
  • 8 cups beef stock

Bouquet Garni

  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 sprigs parsley
  • 8 peppercorns

Brown Roux

  • 2 Tbsp unsalted butter (26 g)
  • 4 Tbsp all-purpose flour (30 g)

Instructions

  1. Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 425 ºF (220 ºC).
    Demi Glace Ingredients

To Make Shortcut Espagnole Sauce

  1. Cut the onion, celery, and carrot into small chunks.
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  2. In the Dutch oven (or oven-safe heavy bottom pot), add 1 Tbsp olive oil. When the pot is hot, add chopped onion, celery, and carrot.
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  3. Season with ½ tsp kosher salt and freshly ground black pepper. Sauté for 3 minutes.
  4. Pop in the oven and roast at 425 ºF (220 ºC) for 20 minutes.

    Demi Glace 4
  5. Meanwhile, prepare bouquet garni. You can use a disposable mesh tea bag (left) or a cheese cloth (right).
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  6. Here I encase 1 bay leaf, 1 tsp dried thyme, 3 sprigs parsley, and 8 peppercorns in the cheesecloth.
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  7. Tie the corners tightly.
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  8. Transfer the pot from the oven to the stove. Add 1 Tbsp tomato paste and mix well.
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  9. Add 4 Tbsp red wine and 8 cups beef stock and mix to combine.
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  10. Add bouquet garni and bring it to boil.
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  11. 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.

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  12. 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.

To Make Brown Roux

  1. In a small saucepan, melt 2 Tbsp butter over medium heat. Add 4 Tbsp flour.
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  2. With the silicone spatula, combine well. At first, it will turn into a crumble-like texture.

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  3. Then it will turn into foam and liquid. Continue to cook for 12-15 minutes, or until the color turns brown, like chocolate.

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  4. Set aside and wait until the Espagnole sauce is finished.
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To Combine Espagnole Sauce and Brown Roux

  1. After cooking for 1.5 hours, the Espagnole sauce has been reduced. You will need 3 cups of the sauce by straining the vegetables.

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  2. Set the 3 cups aside. You can freeze the rest of the Espagnole sauce for future use.
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  3. When you have the brown roux ready, put the pot back on the stove on low heat. Gradually add the Espagnole sauce to the brown roux and combine well before you add more sauce.
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  4. Once you add all 3 cups, and mix well together, the Demi-Glace is ready to use! Set aside for your recipe.

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Recipe Notes

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.