三日かけて本格的自家製デミグラスソースを作ろう

Demi-glace sauce is the foundation of Western cuisine—one of the most essential elements in a professional kitchen. While you can easily buy it in cans or bottles, making your own rich and original demi-glace from scratch is what truly defines a high-level cook. And if you can make it at home, your guests will definitely be impressed. In this video, I experimented and adjusted ingredients along the way to refine the recipe. But if you follow the measurements summarized here, you should be able to make it more smoothly next time. This was also a great learning experience for me. This sauce can be used for many dishes such as hamburger steak, hayashi rice, omurice, and more. I hope you will give it a try! 🍲 Homemade Demi-Glace Sauce Recipe Chicken bones 900g Water 2L Butter 180g Flour 360g Apple 800g Tomato 750g Carrot 300g Onion 600g Celery 70g Basil Bay leaves (2–3) Sugar 500g Water 300ml + 300ml Soy sauce 18g + Salt 2g + Pepper Nutmeg Cinnamon Coriander Mixed spices Tomato puree 530g Red wine 500ml Milk 200ml Onion 500g Vegetable oil Lemon water (half a lemon) Dried fish stock Miso Cocoa powder ⏱️ Chapters 0:00 Introduction｜The satisfaction of a 3-day demi-glace✨ 0:48 【Day 1】Preparation begins｜ingredients & chicken stock 1:27 Preparing tomatoes🍅 carefully bringing out the flavor 3:10 Flavor key🔥 making caramel 3:56 Apple & aromatics🍎 slow simmer 5:40 Combining the stock✨ flavors come together 6:00 Spice adjustment🌿 nutmeg & cinnamon 7:04 Adding red wine🍷 deeper richness 8:09 Overnight rest💤 flavor intensifies 8:59 【Day 2】Western cuisine base🔥 making brown roux 10:04 Caramelized onions🧅 patience and depth 12:32 Origin of the recipe｜memories with my mentor (uncle) 14:26 Final adjustment✨ with soy sauce & milk 15:54 Secret ingredient🍫 cocoa for richness 16:40 【Day 3】Final stage🔥 finishing with stock 18:05 Finished🤤 hamburger steak with demi-glace 🎬 Related Videos Short version of demi-glace    • Salsa Demi-Glace Casera 3 minutos de cocción   Meatballs    • 大阪たけべの懐かしいミンチボール　当時の【文化祭】音源入り   Soup stock    • 自然素材で作る料理に必須　スープストックの作り方   Roux base    • ルーは自分で作ろう　カレーもシチューも完全自家製を目指す方必須アイテム   Special curry (Day 3)    • ３日かけて作る遊び心満載のカレーライス　第３日目　仕上げは時間をかけたルー作りで究極...   Dried fish stock    • 簡単覚えておこう雑魚で取る出汁【日本料理の基本】   Basics of Western cuisine    • 自家製ウスターソースととんかつソースを作ろう！   Omurice    • 原点に返ろうオムライス　昭和のレシピ100回記念スペシャル   #DemiGlace #JapaneseCooking #HamburgerSteak #HomeCooking #WesternCuisine