Demi Glace Sauce デミグラスソース

Name: Demi Glace Sauce デミグラスソース
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1 serving
Ingredients: 30 g bread flour; 30 g plain flour; 1.5 tbsp olive oil; 1 small onion chopped; 1/2 carrot chopped; 1 bunch celery chopped; 100 g cherry tomato; 1/4 cup olive oil; 1 bottle Pasata sauce; 1 litre water; 500 g ground beef; 1.5 tbsp olive oil; 375 ml red wine; 2 bay leaves

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
1
Calories
2981 kcal
Course
Condiments
Cuisine
Euro-Japanese Fusion

Demi Glace Sauce デミグラスソース

Katherine Wallace

Report

Shortcut Demi-Glace Sauce recipe using Instant pot. Demi-glace sauce is a base sauce for many Yoshoku dishes in Japanese cooking.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

30 g bread flour
30 g plain flour
1.5 tbsp olive oil
1 small onion chopped or 90g
1/2 carrot chopped or 90g
1 bunch celery chopped or 90g
100 g cherry tomato
1/4 cup olive oil
1 bottle Pasata sauce 700ml *1
1 litre water
500 g ground beef
1.5 tbsp olive oil
375 ml red wine *2
2 bay leaves

Add to Shopping List

Instructions

Combine bread flour and plain flour in a small mixing bowl.
Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.
Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery.
Set the instant pot to "saute" for 30 min to brown the vegetables.*3
When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil.
Stir all constantly when all mixed well add pasata sauce and water.
In a separate frying pan, heat 1.5 tbsp olive oil and cook ground beef.
When the ground beef is cooked add red wine to the frying pan and bring it to boil.
Turn the heat off and add the ground beef and red wine into the instant pot.
Put instant pot lid on and set pressure cooker for 30 min on high. *4
When the 30 min pressure cooker cycle end, release the pressure.
Using a sieve, drain and separate the liquid sauce into a pot. Make sure all the liquid is squeezed out by pressing the solid against the sieve.
Bring the sauce simmer over medium heat, and keep shimmering to reduce the sauce by half. *5
If it is not used straight away, divide it into 500ml batches in ziplock bags and refrigerate or freeze for later use.

Notes

*1 It can be replaced with Tomato juice if you can not access to Pasata sauce
*2 Any red wine is good. I used sweet red wine because I like sweetness in the demi glace sauce.
*3 If you don't have an Instant Pot, use a frying pan and brown the vegetables.
*4 If you don't have an Instant Pot, simmer the sauce about 3-4 hours.
*5 It took about 1 hour to simmer on low heat.

Nutrition Information

Show Details

Calories 2981kcal (149%) Carbohydrates 107g (36%) Protein 107g (214%) Fat 197g (303%) Saturated Fat 51g (255%) Cholesterol 355mg (118%) Sodium 421mg (18%) Potassium 2406mg (69%) Fiber 28g (112%) Sugar 46g (92%) Vitamin A 5765IU (115%) Vitamin C 34mg (38%) Calcium 182mg (18%) Iron 14.3mg (79%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 2981 kcal

% Daily Value*

Calories	2981kcal	149%
Carbohydrates	107g	36%
Protein	107g	214%
Fat	197g	303%
Saturated Fat	51g	255%
Cholesterol	355mg	118%
Sodium	421mg	18%
Potassium	2406mg	51%
Fiber	28g	112%
Sugar	46g	92%
Vitamin A	5765IU	115%
Vitamin C	34mg	38%
Calcium	182mg	18%
Iron	14.3mg	79%