Japanese Demi Glace Recipe

Vegetable oil: Used for sautéing the vegetables, providing a neutral base flavor.

Onion: Adds sweetness and depth to the sauce.

Carrot: Contributes a subtle sweetness and helps to thicken the sauce.

Celery: Adds a slight bitterness and complexity to the flavor profile.

Tomato paste: Provides a rich, umami flavor and helps to thicken the sauce.

Beef stock: The backbone of the sauce, providing a deep, savory flavor.

Red wine: Adds acidity and complexity, enhancing the overall taste.

Butter: Used to create the roux, adding richness and a smooth texture.

Flour: Combined with butter to make the roux, which thickens the sauce.

When making a roux, ensure that the butter and flour are cooked together until they form a smooth paste and take on a light golden color. This step is crucial for eliminating any raw flour taste and achieving a rich, velvety texture in your demi-glace.

• vegetable oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly richer flavor.

• onion - Substitute with shallots: Shallots offer a milder, sweeter taste that can enhance the overall flavor profile.

• carrot - Substitute with parsnip: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery - Substitute with fennel: Fennel adds a subtle anise flavor that can complement the dish well.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato base, though you may need to cook them down to thicken.

• beef stock - Substitute with chicken stock: Chicken stock can be used if beef stock is unavailable, though the flavor will be lighter.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add acidity and depth, though it is more potent, so use sparingly.

• butter - Substitute with margarine: Margarine can provide a similar fat content and texture.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity.

• Allow the Japanese demi glace to cool to room temperature before storing. This prevents condensation and maintains the sauce's texture.
• Transfer the cooled sauce into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the flavor.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• Store the container in the refrigerator if you plan to use the demi glace within a week. The sauce will stay fresh for up to 7 days.
• For longer storage, consider freezing the sauce. Pour it into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container.
• When ready to use, thaw the desired amount of demi glace in the refrigerator overnight. Alternatively, you can reheat it directly from frozen in a saucepan over low heat.
• To reheat, place the sauce in a saucepan and warm it over low to medium heat, stirring occasionally until it reaches the desired consistency.
• Avoid reheating the demi glace multiple times, as this can degrade its quality. Only reheat the amount you plan to use immediately.
• If the sauce thickens too much upon reheating, add a splash of beef stock or red wine to adjust the consistency.
• Always ensure the demi glace is heated thoroughly before serving to bring out its rich flavors.

• Stovetop Method:

  1. Pour the Japanese demi glace into a small saucepan.
  2. Heat over low to medium heat, stirring occasionally.
  3. Add a splash of beef stock or red wine if the sauce has thickened too much.
  4. Continue to stir until the sauce is heated through and reaches the desired consistency.

• Microwave Method:

  1. Transfer the Japanese demi glace to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the sauce, then continue to heat in 30-second intervals until fully warmed.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl containing the Japanese demi glace over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir the sauce occasionally until it is heated through.
  4. Add a bit of butter or beef stock if the sauce needs to be thinned.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Transfer the Japanese demi glace to an oven-safe dish and cover with foil.
  3. Heat in the oven for 15-20 minutes, stirring halfway through.
  4. Check the sauce and add a splash of beef stock if needed to maintain the right consistency.

• Large pot: Used for cooking the vegetables and simmering the sauce.

• Wooden spoon: Ideal for stirring the vegetables and sauce without scratching the pot.

• Chopping board: Provides a stable surface for chopping the onion, carrot, and celery.

• Chef's knife: Essential for chopping the vegetables finely and efficiently.

• Measuring spoons: Used to measure out the vegetable oil, tomato paste, butter, and flour accurately.

• Measuring cup: Necessary for measuring the beef stock and red wine.

• Small pan: Used for making the roux with butter and flour.

• Whisk: Helps in stirring the roux to ensure it is smooth and lump-free.

• Fine mesh strainer: Used to strain the sauce and remove the cooked vegetables for a smooth finish.

• Ladle: Useful for serving the finished demi-glace sauce.

Prep ingredients in advance: Chop the onion, carrot, and celery ahead of time and store them in airtight containers.

Use pre-made stock: Substitute homemade beef stock with high-quality store-bought stock to save time.

Simmer while multitasking: Let the sauce simmer while you prepare other parts of your meal or clean up the kitchen.

Make a larger batch: Double the recipe and freeze the extra demi-glace for future use.

Use a food processor: Quickly chop vegetables using a food processor to save time on prep work.