Vegetable Demi-Glace
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.
Servings: 2 cups
Calories: 192kcal
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: 192kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2443mg | Potassium: 835mg | Fiber: 6g | Sugar: 15g | Vitamin A: 16769IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 3mg