Vegetarian Demi-glace

• 2 tsp Olive oil

• 4 oz Carrots, roughly chopped

• 4 oz Celery, roughly chopped

• 4 oz Leeks, diced

• 7 oz Onions, roughly chopped 

• 2 ½ oz Tomato paste

• 1 tsp Shallots, minced

• 1 tsp Garlic, minced

• 10 fluid oz Red wine dry

• 1 Bay leaf

• 1 Thyme sprig

• 2 qts Water or vegetable stock

• 1 ¾ oz Arrowroot

1. Heat the olive oil over medium heat. Add the carrots and celery and cook until the carrots take on a little color. Add the leeks and onions. Continue to sauté gently until the onions are a deep golden brown, about 8 minutes.

2. Add the tomato paste, shallots, and garlic. Sauté until the tomato paste takes on a rusty color and has a sweet aroma.

3. Add the red wine in thirds allow it reduce completely between each addition.

4. Add the bay leaf, thyme and cold water. Bring this to a simmer and allow it to reduce by nearly half, skimming the surface throughout cooking time.

5. Dilute the arrowroot in a little cold water and add enough of it to thicken the sauce so that it will coat the back of a spoon.

6. Strain the sauce. It may be used, or properly cooled and stored.

Yields 1 Quart