Vegetarian Demi Glace Sauce
Ingredients
- 50 g dried porcini mushrooms
- 2 tablespoons olive oil
- 40 g white onions, chopped ⓘ
- 125 g carrots, chopped
- 1 tablespoon tomato puree ⓘ
- 30 g plain flour ⓘ
- 1 liter vegetable stock, hot ⓘ
- 200 ml red wine ⓘ
- 200 ml medium sherry ⓘ
- 2 teaspoons tamari
- 5 g parsley ⓘ
- 5 g rosemary ⓘ
- 5 g thyme
- 2 bay leaves ⓘ
- 5 peppercorns ⓘ
- 5 allspice berries ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).