Vegetarian Au Jus Recipes

VEGETARIAN FRENCH DIP SANDWICHES

Steps:

• Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
• Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
• Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
• Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
• Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
• Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
• Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.

VEGETABLE JUS

Steps:

• Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
• Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
• Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
• Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

RED WINE JUS

Steps:

• Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
• Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
• Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
• Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.