Christian Chefs International
Garden Brown Sauce
(Vegetarian Demi-Glace)
My co-workers and myself found the following recipe recently in a "Cooking Light" magazine. This recipe is excellent for vegetarian dishes such as pastas or other vegetable dishes. I haven't personally seen in very many restaurants, a vegetarian sauce as good and full-bodied as this one is. Personally, I haven't seen very many vegetarian sauces in restaurants with as good and full-bodied as this. At the 4 diamond French restaurant I work in, we use this sauce on a daily basis on our vegetarian appetizer (a wild mushroom ravioli).
Ira Krizo

Yield: 4 Cups/473 ml

2T/30ml Olive Oil
1C/184g Chopped Onion
1C/151g Chopped Carrot
1C/113g Chopped Celery
1C/113g Sliced Mushrooms
4 ea. Garlic Cloves, Halved
1/4C/57g Tomato Paste
1/4C/28g All Purpose Flour
1C/237ml Dry Red Wine
6C/1.42L Water
2T/30ml Low Sodium Soy Sauce
2t/4g Black Peppercorns
1t/5g Dried Thyme
1/2t/3.2g Salt
3 ea. Bay Leaves

Procedure:
Heat oil in saucepan over medium-high heat. Add onion and carrot; Saute 15 minutes or until lightly browned.

Add celery, mushrooms, and garlic; Cook 10 minutes.

Add Tomato Paste; saute 10 minutes or until browned.

Add flour; cook 1 minute.

Stir in wine, scraping pan to loosen browned bits.

Add water and remaining ingredients. Bring to a boil; reduce heat and simmer 45 minutes.

Strain through sieve into a bowl reserving stock. Discard solids.

Store in airtight container up to 1 week in refrigerator, or freeze up to 3 months. (For small amounts, you may want to freeze it in ice cube trays to make it easier to pull out only what's needed.)


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