Demi Glace Sauce デミグラスソース

Method14 steps · about 2 hr 10 min

1. 1

   Step 1: Combine bread flour (30 g) and plain flour (30 g) in a small mixing bowl.

   Uses 30 g bread flour · 30 g plain flour

   
2. 2

   Step 2: Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.

   Microwave brown flour · 4 minUses Combined flour

3. 3

   Step 3: Heat 1.5 tbsp olive oil in an instant pot and add onion (1 small), carrot (1/2) and celery (1 bunch).

   Uses 1.5 tbsp olive oil · 1 small onion chopped (or 90 g) · 1/2 carrot chopped (or 90 g) · 1 bunch celery chopped (or 90 g)

4. 4

   Step 4: Set the Instant Pot to sauté for a 30-minute program. Brown the onion, carrot and celery, stirring as needed; add the cherry tomatoes (100 g) during this vegetable stage, as shown in the source process photos. Continue to the next step once the vegetables are browned, about 15–20 minutes into the program.

   Brown the vegetables before adding flour · 20 minUses Vegetables in olive oil · 100 g cherry tomato

5. 5

   Step 5: When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil.

   Uses Browned vegetables and tomatoes · Browned flour · 1/4 cup olive oil

   
6. 6

   Step 6: Stir all constantly when all mixed well add pasata sauce and water (1 litre).

   Uses Vegetable and browned-flour base · 1 bottle Pasata sauce (700 ml *1) · 1 litre water

7. 7

   Step 7: In a separate frying pan, heat 1.5 tbsp olive oil and cook ground beef (500 g).

   Uses 1.5 tbsp olive oil, for frying the ground beef · 500 g ground beef

8. 8

   Step 8: When the ground beef is cooked add red wine (375 ml) to the frying pan and bring it to boil.

   Uses Cooked ground beef · 375 ml red wine (*2)

   
9. 9

   Step 9: Turn off the frying-pan heat and add its cooked ground beef and red wine to the Instant Pot. Add the two bay leaves, as shown immediately before pressure cooking in the source process collage.

   Uses Vegetable and tomato base · Cooked beef and red wine · 2 bay leaves

10. 10

    Step 10: Put instant pot lid on and set pressure cooker for 30 min on high. *4

    Pressure cook · 30 minUses Complete demi-glace base

11. 11

    Step 11: When the 30 min pressure cooker cycle end, release the pressure.

    Uses Pressure-cooked sauce

12. 12

    Step 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.

    Uses Depressurized sauce and solids

    
13. 13

    Step 13: Bring the strained sauce to a simmer, then gently simmer on low heat until reduced by half, about 1 hour in the source notes. Stir as needed to prevent scorching.

    Reduce the strained sauce by half · 60 minUses Strained liquid sauce

    
14. 14

    Step 14: If it is not used straight away, divide it into 500ml batches in ziplock bags and refrigerate or freeze for later use.

    Uses Reduced demi-glace sauce