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–+ servings

Vegetable Demi-Glace

Kelly Jensen
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.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Sauce
Cuisine American, French
Servings 2 cups
Calories 192 kcal

Equipment

  • Pot
  • Cheese Cloth
  • Baker's Twine

Ingredients
  

  • 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 all-purpose 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 Black Pepper

Instructions
 

  • 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

Calories: 192kcalCarbohydrates: 41gProtein: 8gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 2443mgPotassium: 835mgFiber: 6gSugar: 15gVitamin A: 16769IUVitamin C: 19mgCalcium: 94mgIron: 3mg
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