Garden Brown Sauce (Vegetarian Demi-Glace)
Ingredients
Instructions
  1. Heat oil in saucepan over medium-high heat. Add onion and carrot; Saute 15 minutes or until lightly browned.
  2. Add celery, mushrooms, and garlic; Cook 10 minutes.
  3. Add Tomato Paste; saute 10 minutes or until browned.
  4. Add flour; cook 1 minute.
  5. Stir in wine, scraping pan to loosen browned bits.
  6. Add water and remaining ingredients. Bring to a boil; reduce heat and simmer 45 minutes.
  7. 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.)