Vegan Demi-glace

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Vegan Demi-glace.. .Vegetarian

 

Source: vrg.org

 

(Serves 6)

 

Considered a leading sauce, demi-glace can stand on its own or be the

start of many interesting sauces.

 

2 teaspoons olive oil

1/2 cup coarsely chopped carrots

1/2 cup coarsely chopped celery

1/4 cup coarsely chopped leeks

1 cup coarsely chopped onions

1/4 cup tomato paste

4 cloves garlic, minced

1 1/4 cups red wine, divided

1 bay leaf

2 quarts water or vegetable stock

1 teaspoon thyme

 

In a large saucepan, heat oil. Add all the vegetables and saute until

the onions are a golden brown (about 6 minutes). Add the tomato paste

and the garlic. Saute until the tomato paste is well combined with

the vegetables. Add half the red wine and allow it to reduce by one

third of the volume. Add the other half of the wine and allow to

reduce by one third.

 

Add the bay leaf, water, and thyme. Bring to a simmer, and allow to

reduce by half. Strain the sauce (this is a classic technique and is

not mandatory). Serve hot, or refrigerate until ready to use.

 

Notes: Demi-glace is a reduction sauce; the texture and the

concentrated flavor are achieved by allowing the liquid to cook off.

Demi-glace is done when it coats the back of a spoon. If not thick

enough, arrowroot dissolved in a little cold water can be added.

 

Total calories per serving: 80

Fat: 2 grams