Vegetarian Demi Glace Sauce
Elevate your vegetarian culinary game with this rich and velvety Vegetarian Demi-Glace Sauce, a plant-based take on the classic French sauce. Crafted from caramelized onions, carrots, celery, and earthy mushrooms, this recipe delivers a deeply savory umami flavor, enhanced by the boldness of red wine and a touch of soy sauce. Slow-simmered with aromatic herbs and spices, this luxurious sauce is thickened to perfection and finished with a glossy butter swirl. Ideal as a sophisticated base for stews, gravies, or as a decadent accompaniment to roasted vegetables and grains, this vegetarian demi-glace is a showstopper for any gourmet meal. Ready in under 2 hours, it’s a must-try for vegans and vegetarians seeking bold flavors without compromise.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 medium celery stalks, roughly chopped
- 4 cloves garlic cloves, minced
- 2 cups button mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 6 cups vegetable stock
- 2 tablespoons soy sauce
- 1 leaf bay leaf
- 0.5 teaspoons thyme, fresh or dried
- 1 teaspoon black peppercorns
- 0.5 teaspoons salt
- 2 tablespoons unsalted butter
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the chopped onions, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are golden brown and caramelized.
Stir in the minced garlic and sliced mushrooms, and cook for an additional 5-7 minutes, allowing the mushrooms to release their moisture and start to brown.
Add the tomato paste to the pot and stir well. Let it cook for about 2-3 minutes to develop its flavor and deepen in color.
Add the all-purpose flour to the pot, stirring constantly to coat the vegetables. Cook for 1-2 minutes to remove the raw taste of the flour.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 3-5 minutes until reduced by about half.
Slowly add the vegetable stock while stirring to ensure no lumps form. Once all the stock is added, add the soy sauce, bay leaf, thyme, black peppercorns, and salt.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 50-60 minutes, stirring occasionally, until the sauce has reduced by about half and thickened.
Strain the sauce through a fine-mesh sieve or cheesecloth into a clean bowl or pot, discarding the solids.
Return the strained sauce to the stove over low heat and stir in the unsalted butter until melted and glossy.
Taste and adjust seasoning if needed before serving. Use as a base for other dishes or as a standalone sauce.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 43.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4809 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
