Vegetarian Demi Glace Sauce Recipes

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VEGETARIAN DEMI GLACE SAUCE



Vegetarian Demi Glace Sauce image

Make and share this Vegetarian Demi Glace Sauce recipe from Food.com.

Provided by lindseylcw

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

VEGETABLE DEMI-GLACE



Vegetable Demi-Glace image

This vegetable demi-glace recipe is vegetarian, meatless, and can easily be made vegan and gluten free! A delicious savory addition to sauces, soup, or stews. Loaded with fresh vegetables, spices, and reduced down to perfection.

Provided by The Herbeevore

Categories     Sauce

Time 1h20m

Number Of Ingredients 12

2 tablespoons butter (use dairy free for vegan version)
3 carrots (chopped)
3 stalks celery (chopped)
1 sweet onion (chopped)
8 ounces mushrooms (sliced)
1/4 cup flour (use gluten free for GF version)
5 cups No-Salt-Added Vegetable Stock
2 bay leaves
2 cloves garlic
1 tablespoon fresh thyme
1/8 cup parsley stems
1/2 teaspoon freshly ground Tellicherry Black Pepper

Steps:

  • To a large pot, melt the butter over low heat. Add the carrots, celery, onion, and mushrooms and cook for 5 or 6 minutes until the vegetables become translucent and cook down.
  • Stir in the flour, which should make a thick paste. Cook for 1-2 minutes.
  • Add 3 cups of the vegetable stock, and stir well until a creamy stock begins to form.
  • Add the spice sachet to the pot. Simmer uncovered for 20 minutes, until the sauce has reduced by about half.
  • Strain out the vegetables (and save them for another recipe!) until only the sauce and sachet remain.
  • Add the remaining 2 cups of Vegetable stock to the pot, and simmer for another 45 minutes until the sauce has reduced into a thick and creamy consistency. Discard sachet.
  • Add the demi glace to any recipe, sauce, or soup! Freeze leftovers in an ice cube tray to easily add to recipes in the future.

Nutrition Facts : Calories 192 kcal, Carbohydrate 41 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 2443 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

DEMI-GLACE OR SEMI-DEMI-GLACE (SIMPLE REDUCTION AND 2 CHEATS)



Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats) image

Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".

Provided by littleturtle

Categories     Sauces

Time 12h3m

Yield 1 cup

Number Of Ingredients 2

2 quarts homemade beef stock
2 tablespoons red wine (optional)

Steps:

  • In a large saucepan, bring stock to a boil.
  • Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
  • It has reduced to demi-glace if it thoroughly coats the back of the spoon.
  • *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
  • **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

Nutrition Facts : Calories 135.4, Fat 4.2, SaturatedFat 2.1, Sodium 7194.5, Carbohydrate 0.8, Protein 22.1

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