* Exported from MasterCook *
Vegan Demi Glace
Recipe By :Voila! Vegan Does French by Nancy Berkoff
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1/4 cup coarsely chopped leeks
1 cup coarsely chopped onions
1/4 cup tomato paste
4 cloves garlic -- minced
1 1/4 cups red wine -- divided
1 bay leaf
2 quarts water -- or vegetable stock
1 teaspoon thyme
In a large saucepan, heat oil. Add all the vegetables and saute until the
onions are a golden brown (about 6 minutes). Add the tomato paste and the
garlic. Saute until the tomato paste is well combined with the vegetables.
Add half the red wine and allow it to reduce by one third of the volume.
Add the other half of the wine and allow to reduce by one third.
Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce
by half. Strain the sauce (this is a classic technique and is not
mandatory). Serve hot, or refrigerate until ready to use.
Notes: Demi-glace is a reduction sauce; the texture and the concentrated
flavor are achieved by allowing the liquid to cook off. Demi-glace is done
when it coats the back of a spoon. If not thick enough, arrowroot
dissolved in a little cold water can be added.
Serves 6
Considered a leading sauce, demi-glace can stand on its own or be the
start of many interesting sauces.
Cuisine:
"French"
Source:
"Vegetarian Journal, Nov/Dec 1998"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 80 Calories; 2g Fat (29.0% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
142mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 920022 2656 902671 2680 0 0 0 0 0 0 0
