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

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