Demi-Glace (Base Sauce for Hayashi Rice)

Demi-Glace is historically made by mixing espagnole sauce (brown sauce) and brown inventory. However I used a short-cut technique to make my Demi-Glace. As a substitute of creating the sauce and inventory individually, I mixed each to realize an analogous end result.

Demi-Glace is a sauce in French delicacies. Final week, I posted the favored yōshoku (Western-style Japanese dish) referred to as Hayashi Rice, which is made with Demi-Glace. So, I wanted to introduce this recipe to you at this time.

The color of the sauce is maybe not as deep as the standard Demi-Glace, however for a short-cut technique, it’s fairly good to me.

Notice: Espagnole sauce is a thickened brown sauce made with beef inventory, greens, and a roux. It is without doubt one of the traditional French sauces that has been round for hundreds of years. The sauce has sturdy beef and tomato flavours. It’s usually used as a base with different substances. Brown sauce is made by roasting veal and beef bones, and simmer for hours to scale back. So, you’ll be able to think about how lengthy it is going to take to make Demi-Glace utilizing a standard technique!

I referenced the Demi-Glace recipe developed by the Japanese chef who specialises in French delicacies, Hiroyuki Sakai. I discussed his recipe e book in my put up Hayashi Rice.

Hayashi Rice

His cookbook not solely incorporates the Hayashi Rice recipe that I used for my model of Hayashi Rice, but in addition the Demi-Glace recipe. So, I made a decision to observe his Demi-Glace recipe as nicely.

The distinctiveness of chef Sakai’s Demi-Glace recipe is that you simply don’t make the espagnole sauce (brown sauce) and brown inventory individually.

What’s in My Demi-Glace (Base Sauce for Hayashi Rice)

The checklist of substances is lengthy, however there aren’t any particular substances.

Meat

• Beef conical muscle mass, reduce into small items
• Hen necks

The Relaxation

• Oil
• Garlic, smashed
• Onion, reduce into small items
• Carrot, diced
• Celery, reduce into small items
• Leek, reduce into small items
• Tomato paste
• Butter
• Flour
• Pink wine
• 5L/5.3qt water

Chef Sakai makes use of beef tendon in his recipe, however Japanese beef tendon comes with plenty of meat round it. The meat tendon I can discover at Asian outlets is simply the whitish tendon with no purple meat. So, I purchased conical muscle mass which seemed closest, though the tendon portion of the conical muscle mass was fairly small in comparison with the Japanese beef tendon.

I used rooster neck as a substitute of rooster carcasses, solely as a result of it was simpler to deal with. If you’re utilizing rooster carcasses, reduce them into smaller items.

Find out how to Make Demi-Glace (Base Sauce for Hayashi Rice)

I attempted to observe chef Sakai’s directions as a lot as doable, however the place the directions weren’t exact, I made an informed guess. I additionally altered the cooking durations the place I felt acceptable. Nevertheless, the general course of is identical because the chef Sakai’s recipe. Watch the video.

1. Minimize the meat into small items.
2. Unfold the meat items and rooster necks on a baking tray, with out overlapping, and bake at 170°C/338°F for 45 minutes. They need to have a charred floor.
3. Within the meantime, sauté garlic and greens. Add tomato paste, butter, then flour and blend nicely.
4. Add purple wine, combine nicely and switch to a big inventory pot.
5. Switch the baked meat to the pot.
6. Add water to the pot and convey it to a boil.
7. Simmer for two.5-3 hours, often eradicating scum because it rises.
8. Drain by way of a wonderful sieve and acquire the brown sauce.
9. Condense the sauce to 0.9-1L/1-1.1qt (about half of the unique quantity).
10. Depart it in a single day to develop the depth of the flavour.

You want a really massive pot to place the cooked meat and greens in, plus 5L/5.3qt of water. In case your pot can not take all of this directly, fill the pot with water as excessive as you’ll be able to (enable for the bubbles when it’s boiling), cook dinner for some time to scale back the water stage, then high up with the remaining water.

After step 6, you will notice the sauce has thickened, however it’s nonetheless watery. In case your sauce is just too thick, add water to skinny it in order that it goes by way of the sieve extra simply.

Find out how to verify that the sauce is decreased to 0.9-1L/1-1.1qt

It’s fairly difficult to work out the amount of the sauce within the pot with out transferring it to a measuring cup (which you wish to keep away from). I take advantage of a bamboo skewer or a wood chopstick (not lacquered) to see how deep 1L/1.1qt of liquid shall be in my pot.

1. Fill the pot with 1L water and place the stick on the backside of the pot upright.
2. Take away the stick and measure the size from the top of the stick with the purpose the place the water mark ended.
3. When the sauce is decreased to just about half, put the identical stick within the pot upright and verify the depth of the sauce.

The amount of Demi-Glace you make on this recipe is way more than you want for my Hayashi Rice recipe. However, similar to making a soup inventory, you’ll get a tastier sauce once you cook dinner a considerable amount of it.

Demi-Glace may be the idea for a beef stew, and it may also be used to pour over the steak or Hamburger steak. It’s generally poured over Omurice as a substitute of tomato ketchup.

Demi-Glace is greatest to freeze it except you’re utilizing all of it in just a few days. Transferring it into small containers could be one of the best ways to freeze it. If you’re utilizing it as a sauce for a steak, freeze the Demi-Glace in an ice dice tray, then switch the cubes right into a bag to retailer.

Yumiko

Watch How To Make It

Demi-Glace (Base Sauce for Hayashi Rice)

Demi-Glace is historically made by mixing espagnole sauce (brown sauce) and brown inventory. However I used a short-cut technique to make my Demi-Glace. As a substitute of creating espagnole sauce and brown inventory individually, I sort of mixed each to realize an analogous end result. This Demi-Glace is utilized in my different recipe, Hayashi Rice. Watch the video.

This recipe is predicated on the Japanese French chef, Hiroyuki Sakai. My course of of creating Demi-Glace is nearly the identical as his recipe, with some adjustment to the substances.

Whole Time doesn’t embody the time to depart the Demi-Glace in a single day.

Delicacies:

French

Key phrase:

brown sauce, gravy, home-made demi-glace

Serves: 0.9 -1L/1-1.1qt

Writer: Yumiko

Components (tbsp=15ml, cup=250ml)

• 1kg/2.2lb
  beef conical muscle mass
  (be aware 1)
• 500g/1.1lb
  rooster necks
  (be aware 2)
• 1
  tbsp
  oil
• 2
  cloves
  garlic
  , smashed
• 250g/0.6lb
  onion
  , diced into about 1.5cm/⅝” items
• 100g/3.5oz
  carrot
  , diced into about 1.5cm/⅝” items
• 100g/3.5oz
  celery
  , reduce into about 1.5cm/⅝” lengthy items
• 100g/3.5oz
  leek
  , reduce into about 1.5cm/⅝” lengthy items
• 2½
  tbsp
  tomato paste
• 100g/3.5oz
  butter
• 70g/2.5oz
  flour
• 200ml/7.1fl oz
  purple wine
• 5L/5.3qt
  water

Directions

1. Pre-heat the oven to 170°C/338°F.

2. Minimize the meat into small skinny items of about 1-1.5cm/⅜-⅝” thick.

3. Place the meat items and the rooster necks on a big baking tray, with out overlapping, and bake within the oven for 45 minutes (be aware 3).

4. Warmth oil in a frying pan over medium warmth. Add garlic and onion items to the pan and sauté till the perimeters of the onion items begin browning barely.

5. Add the remainder of the greens to the pan and sauté for a couple of minutes.

6. When there is no such thing as a moisture on the underside of the pan, add tomato paste and blend.

7. Add butter to the pan and blend nicely till the butter melts fully.

8. Add flour and blend nicely making certain that there is no such thing as a white flour left within the combination.

9. Add wine to the pan and blend nicely, scraping the underside of the pan to take away the flour caught to it. Then, switch the combination to a big inventory pot (be aware 4).

10. Switch the cooked beef and rooster neck from the tray into the pot, together with the juice within the tray.

11. Add 5L water to the pot (be aware 4) and convey it to a boil.

12. Scale back the warmth to simmer and cook dinner for 2-2.5 hours till the quantity of the sauce reduces to about half (be aware 5).

13. Put the sauce by way of a wonderful sieve right into a smaller pot. It’s worthwhile to do it in batches. Utilizing a ladle or a spatula, squeeze the meat and greens within the sieve to get the sauce out of them as a lot as doable.

14. Convey the sauce within the pot to a boil, then scale back the warmth to simmer. Cook dinner for 40-60 minutes (be aware 6). It’s possible you’ll often stir the sauce utilizing a spatula and scraping the underside of the pot, in case the thickened sauce sticks to the underside.

15. When the quantity of the sauce reduces to 0.9-1L/1-1.1qt (be aware 7), flip the warmth off and go away it in a single day to develop the depth of the flavour.

Recipe Notes

1. If you happen to can’t discover beef conical muscle mass, you should use different stewing beef meat. Osso buco is maybe the closest to it.

2. I used rooster neck in order that I did not want to cut them to cook dinner them. You should utilize rooster carcasses as alternate options. If you happen to do, reduce the carcasses into smaller items.

3. It’s OK to put the meat very tightly on the tray because it shrinks when it’s cooked. After 45 minutes of cooking, the floor of the meat must be browned.

4. I used a 7.5L/8qt inventory pot, which couldn’t slot in the whole lot in, i.e., meat, greens, and 5L/5.3qt water. So, I stuffed it with as a lot water as I may, permitting for the room to bubble whereas cooking, then topped up the remainder of the water when the water stage lowered.

In case your pot is far bigger than mine, you’ll be able to add the entire water directly.

5. The sauce thickens barely. The amount of the sauce at this stage doesn’t should be correct since you’ll be condensing the sauce additional. It’s extra essential to make sure that the sauce is just not too thick, which makes it tougher to place the sauce by way of a sieve.

6. Relying on the scale of your pot and the power of the warmth, the time to halve the amount of the sauce varies. If you’re utilizing a really large pot, it is going to evaporate the water sooner.

7. To measure the approximate quantity of the sauce with out tipping it right into a measuring cup, I take advantage of a bamboo stick, or a wood (not lacquered) chopstick as follows:

i) Previous to cooking the sauce, fill the pot that you’ll be utilizing with 1L of water.
ii) Place the stick upright within the water, then take away it and verify the depth of the water by measuring the size of the moist a part of the stick.
iii) When the sauce within the pot reduces to just about half, put the stick within the pot upright and see if the brown line reached the identical line because the water mark.

8. Demi-Glace can be utilized as a sauce for a steak and Hamburg steak, in addition to the bottom for beef stew.

Extra sauce may be frozen for about 6 months. It’s higher to retailer it in small containers to be used individually and freeze them. I used an ice dice tray to freeze it. Every dice is simply the correct amount to pour over a steak.

9. Beneath is the generic diet data per 100ml of Demi-Glace, not calculated from my substances, as a result of it was inconceivable for me to work out from my substances.

serving: 269g energy: 96kcal fats: 5.7g (7%) saturated fats: 3.5g (18%) trans fats: 0.0g polyunsaturated fats: 0.2g monounsaturated fats: 1.7g ldl cholesterol: 14mg (5%) sodium: 504mg (22%) carbohydrates: 6.3g (2%) dietary fibre: 0.3g (1%) sugar: 1.7g protein: 5.5g vitamin D: 0mcg (0%) calcium: 28mg (2%) iron: 1.3mg (7%) potassium: 504mg (11%)