Vegetarian Demi-Glace Recipe (V, GF)
This 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.
- 2 tablespoons butter use dairy free for vegan version
- 3 carrots chopped
- 3 stalks celery chopped
- 1 small onion chopped
- 8 ounces mushrooms sliced
- 1/4 cup flour use gluten free for GF version
- 5 cups Vegetable stock
For the Spice Sachet
- 2 bay leaves
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 1/8 cup parsley stems
- 1/2 teaspoon peppercorns
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.
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