Featured Recipe
Vegetable Demi-Glace Twist
By Kate
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A rich, deeply flavored vegetable demi-glace using roasted mushrooms and shallots instead of the usual white mushrooms and onions. The sauce reduces until it coats the back of a spoon, enhanced with tamari instead of wine for umami depth and a hint of smoked paprika to add a subtle smoky complexity. Perfect as a base for soups or a finishing sauce for roasted dishes. Dairy-free, vegan, nut-free, gluten-free, and egg-free.
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Prep:
25 min
Cook:
50 min
Total:
Serves:
250 ml 1 cup
vegan
sauce
French cuisine
vegetarian
gluten-free
Introduction
Starting with robust, roasted vegetables. Mushrooms and shallots bring earthy sweetness. Garlic unpeeled—roasts slowly, releasing mellow punch without bitterness. Watch color changes not clocks. Tomato paste caramelizing is your alarm—the smell shifts from sour to toasted tang. Tamari instead of white wine. Adds fermented umami without alcohol. Simmer to reduction—most crucial stage. Don’t rush. Visual cues like viscosity matter. Spoon test, coating back with invisible film but not sticky. Then comes nutritional yeast—an umami bomb, cheesy but dairy-free. Smoke paprika twist adds subtle warmth and complexity. Finished sauce is thick, glossy, deeply savory. Great base or sauce component. Keep cool to maintain texture and flavor integrity. Avoid overheating on reheating; burns bitterness and flattens taste.
Ingredients
About the ingredients
Reduced mushrooms quantity by about 20 percent to intensify concentration when roasted. Replaced white mushrooms with cremini for richer flavor and firmer texture. Shallots instead of onions bring sweeter, less sharp tones when roasted. Used tamari over white wine for a non-alcoholic, umami-rich deglazing—ideal for sensitive palates or vegan substitutions. Smoked paprika added for an unexpected smoky depth, brings complexity without overpowering. Nutritional yeast increased for bolder flavor and slight thickness. Flavors blend better from roasted veggies; caramelization is key. Avoid wet or soft mushrooms before roasting—they won’t brown well. Use low-smoke oil like grape seed or sunflower for high heats. Roasting time adjusted slightly to ensure deep browning but avoid drying out garlic. Flavor balance depends on good quality broth—prefer homemade or low sodium store-bought. Adjust salt accordingly.
Method
Technique Tips
Oven placement critical—mid-rack ensures even heat; too close top browns too fast, risk burning. Toss veggies twice during roasting to prevent sticking and promote even color. Caramelized tomato paste signals readiness to move forward. Deglazing: tamari confident flavor enhancer; scraping browned bits brings tons of savory notes. Simmer uncovered to encourage reduction; bubbling intensity softens as broth thickens. Use back-of-spoon test to gauge consistency—look for thin film coating but no dripping. Incorporate nutritional yeast off heat to avoid clumping and bitterness. Strain at end to eliminate any gritty pieces or garlic skins that might have broken down. Adjust seasoning after tasting strained demi-glace; smoky notes can vary by paprika brand. Cool completely before storing. Reheat low and slow to maintain mouthfeel. Avoid metal spoons during tasting to prevent metallic flavor contamination.
Chef's Notes
- 💡 High heat roasting is crucial. Preheat well. Oven at 210 C gives dark caramelization. Watch mushrooms closely. You want brown, not burnt. Toss veggies halfway for evenness.
- 💡 Tomato paste is magic. Caramelizing it transforms flavors. Once it becomes glossy, you know it's ready. Coat veggies well. Don't rush; let it develop deep aroma.
- 💡 Deglazing with tamari is key. Don't miss scraping those brown bits. Loads of flavor in those remnants. Add them to your sauce. Forces umami depth in every bite.
- 💡 Watch the simmer stage closely. Thickness matters—aim for syrup consistency. Coating spoon should show it's done. Keep stirring. Adjust the heat to avoid burning.
- 💡 Nutritional yeast at the end? Yes. Stir in off heat to retain essence. It adds layers of flavor. Don't clump. Disperse it evenly; avoid bitterness.
Kitchen Wisdom
Can I use other mushrooms?
Absolutely. Shiitake or button mushrooms work too. Adjust flavors. Different varieties add different textures.
What if it’s too salty?
Dilute with more broth. Or add a touch of sweetener. Balance is everything. Choosing broth wisely is key.
How long will it last?
Two weeks in fridge, max. Keep in airtight container. Can freeze too. Just cool first before storing.
I don't have tamari, what now?
Use low-sodium soy sauce instead. Still get umami kick. Just keep salt levels in check; adjustments may be needed.
