Vegetarian Jus Sauce
Sauces and Marinades | World cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Yield 1 liter
Ingredients
- Vegetable Oil - 2 tablespoons
- Shallots - 3 pieces
- Carrot - 5.3 oz
- Celery root - 1 piece
- Fresh Mushrooms - 5.3 oz
- Garlic - 1 clove
- Tomato Paste - 1 tablespoon
- Tomatoes - 2 pieces
- Thyme - 2 sprigs
- Celery stalk - 1.8 oz
- Powdered Sugar - a pinch
- Tamari soy sauce - 2 tablespoons
- Vegetable Broth - 1 qt
- Arrowroot - 0.7 oz
- Madeira - 3 fl oz
Step by Step guide
Step 1
Chop the shallots and garlic, coarsely chop the carrot, celery root, 2 ripe tomatoes, and celery, and finely chop the mushrooms. Mix the arrowroot with a small amount of water.
Step 2
Heat the oil in a large skillet. When it starts to smoke slightly, add the shallots, carrot, celery, celery root, and garlic, and sauté over medium heat for about 15 minutes, until browned on all sides.
Step 3
Add the mushrooms and sauté for 2 minutes, then add the tomatoes, tomato paste, thyme, and powdered sugar, and sauté for another 5 minutes.
Step 4
Pour in the vegetable broth and bring to a boil, skimming off the foam. Reduce the heat and simmer uncovered for about 45 minutes, until reduced by half.
Step 5
Add the tamari soy sauce, then stir in the arrowroot mixture to thicken the jus.
Step 6
Strain through a fine sieve and stir in the Madeira. The resulting jus should be thick enough to lightly coat the back of a spoon.
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