Prepare to elevate your culinary game with the most luxurious vegetarian demi-glace that will make even meat-lovers swoon! This rich, deeply flavored sauce is the secret weapon of professional chefs, and now you can master it right in your own kitchen. Imagine transforming simple ingredients into a restaurant-quality sauce that can turn any ordinary dish into a gourmet masterpiece - and the best part? It's completely meat-free!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Vegetarian
Serves: 2 cups
Ingredients
- 4 cups vegetable stock
- 1 cup red wine
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 bay leaf
- 1 teaspoon thyme
Instructions
- Begin by gathering all your ingredients: 4 cups of vegetable stock, 1 cup of red wine, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce, 1 bay leaf, and 1 teaspoon of thyme.
- In a large pot or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion, carrot, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent.
- Add the tomato paste to the pot and stir well to combine with the sautéed vegetables. Cook for an additional 2-3 minutes to allow the tomato paste to caramelize slightly, enhancing its flavor.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5-10 minutes, reducing slightly.
- Once the wine has reduced, add the vegetable stock, soy sauce, bay leaf, and thyme to the pot. Stir to combine all the ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for about
- 5 to 2 hours. Stir occasionally to prevent sticking and to ensure even cooking.
- After the simmering time, remove the pot from the heat. Carefully strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove the solids. Press down on the solids to extract as much liquid as possible.
- Return the strained liquid to the pot and continue to simmer over low heat to reduce the demi-glace further, if desired. This will concentrate the flavors. Cook until the liquid has thickened to your liking, which may take an additional 15-30 minutes.
- Once the demi-glace has reached your desired consistency, remove it from the heat and let it cool slightly before transferring it to an airtight container.
- Store the vegetarian demi-glace in the refrigerator for up to a week, or freeze it in portions for longer storage. Use it as a rich base for sauces, soups, or to enhance the flavor of various dishes.
Tips
- Choose a high-quality red wine for the most complex flavor profile. The wine is a key ingredient that adds depth to your sauce.
- Take your time with the reduction process - patience is crucial. Low and slow cooking allows the flavors to develop and concentrate.
- Use fresh herbs if possible. While dried thyme works, fresh thyme will give a more vibrant flavor to your demi-glace.
- When straining, use a fine-mesh sieve or cheesecloth to ensure a smooth, silky texture.
- If the sauce becomes too thick, you can always thin it out with a little additional vegetable stock.
- For extra umami flavor, consider adding a small amount of mushroom powder or miso paste when you add the soy sauce.
- Store in small portions so you can easily defrost just the amount you need for future recipes.
- Don't rush the caramelization of the tomato paste - this step builds tremendous flavor for your final sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
