How To Make Vegetable Demi Glace
Known for being part of the French Mother Sauces, this vegetable demi place recipe is rich and serves well on its own or as a base for your favorite stews and sauces.
Servings 32 Ounces
Equipment
- Saucepan
Ingredients
- 8 Tbsp. Olive Oil Divided
- 1 Beet Peeled and cut in 4 pieces
- 2 Large Tomatoes With seeds; Cut into 4 pieces
- 1 Large Eggplant
- 6 Celery Stalks Cut into small pieces
- 3 Large Carrots Peeled and cut into small pieces
- 6 Baby Bella Mushrooms Cut in halves
- 1 Large Red Onion Cut into 4 pieces
- 1 Large Yellow Onion Cut into 4 pieces
- 5 Green Onions Peeled and cut into 3 pieces; or 2 Leeks
- 20 Garlic Cloves Peeled and leave whole
- 6 Oz. Can Tomato Paste
- 12 Cups Low Sodium Vegetable Stock (Or water) Plus ¼ Cup more to make the slurry
- Salt And Pepper To Taste
- ¼ Cup Thickening Agent: Flour, Cornstarch, Potato Starch For this recipe, we used potato starch to make the slurry
Instructions
- Slice, chop, dice, and rinse the vegetables. Transfer the vegetables to a baking dish (you may need to use two baking dish) one layer at a time. Then add 2 tablespoons of oil, then 2 tablespoon tomato paste, and lightly season with salt and pepper. Repeat the process with the next layers until you have reached the top of the dish. If the dish is not large enough, use another baking dish for the remaining vegetables and ingredients. Roast the vegetables for 1 hour and 30 minutes at 375 degrees. Be sure to stir or mix well every 30 minutes. Next, in a large saucepan, add the roasted vegetables with the liquid. Then add the vegetable stock or water. Cook on medium heat for 45 minutes.
- After 45 minutes strain the vegetables and set the liquid aside. At this point, you have two choices. Choice 1: Create a slurry with the potato starch and water and set it aside. Return the liquid to the pot, and simmer on medium low heat for 10 minutes and add the slurry. Stir well to combine. Continue to simmer for an additional 10 minutes. Season with salt and pepper to taste.If the sauce is too thick, dilute it with ½ cup water at a time. Choice 2: Create the slurry with the potato starch (flour or cornstarch) and water and set it aside.Sit the vegetable liquid aside. Blend the vegetables with an immersion blender or a high-quality blender with 1 cup of the vegetable liquid.Strain the blended mixture and add all the liquid to the pot. Simmer on medium low heat for 10 minutes and add the slurry. Stir well to combine immediately and allow to simmer for 10 minutes. Season with salt and pepper to taste. If the sauce is too thick, dilute it with ½ cup water at a time.
Video
Notes
Blending the ingredients will provide a richer and more compressed sauce.
If the sauce is too thick, dilute it with ½ cup water at a time.
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