Vegetarian Demi Glace Sauce Recipes

VEGETABLE DEMI-GLACE

Steps:

• To a large pot, melt the butter over low heat. Add the carrots, celery, onion, and mushrooms and cook for 5 or 6 minutes until the vegetables become translucent and cook down.
• Stir in the flour, which should make a thick paste. Cook for 1-2 minutes.
• Add 3 cups of the vegetable stock, and stir well until a creamy stock begins to form.
• Add the spice sachet to the pot. Simmer uncovered for 20 minutes, until the sauce has reduced by about half.
• Strain out the vegetables (and save them for another recipe!) until only the sauce and sachet remain.
• Add the remaining 2 cups of Vegetable stock to the pot, and simmer for another 45 minutes until the sauce has reduced into a thick and creamy consistency. Discard sachet.
• Add the demi glace to any recipe, sauce, or soup! Freeze leftovers in an ice cube tray to easily add to recipes in the future.

VEGETARIAN DEMI GLACE SAUCE

Steps:

• Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
• Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
• add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
• strain through a fine sieve, cool and refrigerate until needed.