Food Blogs
Garden Brown Sauce (Vegetarian Demi-Glace) Recipe
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Ingredients
- 2 T/30ml Olive Oil
- 1 C/184g Chopped Onion
- 1 C/151g Chopped Carrot
- 1 C/113g Chopped Celery
- 1 C/113g Sliced Mushrooms
- 4 ea. Garlic Cloves Halved
- 1/4 C/57g Tomato Paste
- 1/4 C/28g All Purpose Flour
- 1 C/237ml Dry Red Wine
- 6 C/1.42L Water
- 2 T/30ml Low Sodium Soy Sauce
- 2 t/4g Black Peppercorns
- 1 t/5g Dried Thyme
- 1/2 t/3.2g Salt
- 3 ea. Bay Leaves
Ingredients
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Instructions
- Heat oil in saucepan over medium-high heat. Add onion and carrot; Saute 15 minutes or until lightly browned.
- Add celery, mushrooms, and garlic; Cook 10 minutes.
- Add Tomato Paste; saute 10 minutes or until browned.
- Add flour; cook 1 minute.
- Stir in wine, scraping pan to loosen browned bits.
- Add water and remaining ingredients. Bring to a boil; reduce heat and simmer 45 minutes.
- Strain through sieve into a bowl reserving stock. Discard solids.
Recipe Notes
Store in airtight container up to 1 week in refrigerator, or freeze up to 3 months. (For small amounts, you may want to freeze it in ice cube trays to make it easier to pull out only what's needed.)