Demi Glace Sauce デミグラスソース
Shortcut Demi-Glace Sauce recipe using Instant pot. Demi-glace sauce is a base sauce for many Yoshoku dishes in Japanese cooking.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Combine bread flour and plain flour in a small mixing bowl.
- 2
Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.
- 3
Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery.
- 4
Set the instant pot to "saute" for 30 min to brown the vegetables.*3
- 5
When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil.
- 6
Stir all constantly when all mixed well add pasata sauce and water.
- 7
In a separate frying pan, heat 1.5 tbsp olive oil and cook ground beef.
- 8
When the ground beef is cooked add red wine to the frying pan and bring it to boil.
- 9
Turn the heat off and add the ground beef and red wine into the instant pot.
- 10
Put instant pot lid on and set pressure cooker for 30 min on high. *4
- 11
When the 30 min pressure cooker cycle end, release the pressure.
- 12
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.
- 13
Bring the sauce simmer over medium heat, and keep shimmering to reduce the sauce by half. *5
- 14
If it is not used straight away, divide it into 500ml batches in ziplock bags and refrigerate or freeze for later use.