Vegetable Demi-Glace Sauce Recipe

Chef Dan Catanio , On June 25, 2023


Vegetable Demi-Glace Sauce Recipe Overview

In the realm of culinary creations, there exists a set of fundamental sauces known as the five French mother sauces. These sauces serve as the foundation for countless recipes, bringing depth and richness to a variety of dishes. While traditionally there were only five mother sauces, a “sixth mother sauce” has emerged, known as the Vegetable Demi-Glace Sauce. In this article I will delve into the essence of this exquisite sauce and its versatility in the culinary world.

Vegetable Demi-Glace Sauce Recipe Video

The Creation of Vegetable Demi-Glace Sauce

The vegetable demi-glace sauce recipe is crafted by combining beef broth and Espagnole sauce. The mixture is then reduced by half, resulting in a concentrated and flavorful demi-glace sauce. This reduction process intensifies the taste, lending a robust character to the sauce.

Definition: Vegetable demi-glace sauce recipe = ( 1 cup vegetable broth + 1 cup Espagnole sauce ) allow half the liquid to evaporate to intensify flavor.

Vegetable Demi-Glace Sauce Recipe Ingredients and Kitchen Tools

    Kitchen Tools

  1. Fine mesh strainer

  2. Mixing bowl

  3. Saucepan

  4. Ladle

  5. Measuring cups

  6. Ingredients

  7. 1 Cup espagnole sauce

  8. 1 Cup vegetable broth

Vegetable Demi-glace Sauce Recipe Instructions

  1. Pour the Espagnole sauce and vegetable broth in a bowl to create the demi-glace sauce mixture.

  2. Mix well

  3. Transfer the demi-glace sauce mixture into a saucepan.

  4. Allow the sauce to simmer and let the excess water evaporate. The sauce should reduce by half.

  5. When the sauce reduces by half (half has evaporated) you can remove the sauce from the simmer and it is ready to be served. The outcome is a sauce that has a rich flavor.

What sauces can be derived from the vegetable demi-glace sauce?

The demi-glace sauce acts as a building block for a myriad of other delectable sauces. By using the vegetable demi-glace as a foundation, one can derive various complementary sauces like mushroom sauce, roasted shallot sauce, Marchand de vin sauce, and burgundy wine sauce. Each of these derived sauces possesses unique flavors and characteristics, adding a touch of sophistication to dishes they accompany.

  • Elevating Flavors with Mushroom Sauce: One of the remarkable sauces derived from vegetable demi-glace is mushroom sauce. The earthy essence of mushrooms blends harmoniously with the rich demi-glace, resulting in a velvety and aromatic sauce. Whether drizzled over pan seared steak or served alongside pasta, mushroom sauce adds a luxurious touch to any dish.

  • The Allure of Roasted Shallot Sauce: Roasted shallot sauce, another offspring of the vegetable demi-glace, offers a delightful balance of sweet and savory flavors. The caramelized shallots infuse the sauce with a gentle sweetness, while the demi-glace lends a savory depth. This sauce pairs wonderfully with roasted vegetables, rotisserie chicken, or even as a dipping sauce for crusty bread.

  • Unveiling the World of Marchand de vin sauce and Burgundy Wine Sauces: Marchand de vin sauce and Burgundy wine sauce are two enchanting creations derived from the vegetable demi-glace. The Marchand de vin sauce, with its combination of vegetable demi-glace, herbs, and spices, is a perfect companion for red meat dishes, creating a tantalizing symphony of flavors. On the other hand, Burgundy wine sauce, infused with the essence of red wine, complements fine-dining steaks like a pan seared ribeye steak, offering a rich and luxurious experience.

In summary, the emergence of the vegetable demi-glace sauce as a “sixth mother sauce” has expanded the culinary repertoire, unlocking a world of possibilities. With its rich and concentrated flavor, this sauce serves as a versatile base for various derived sauces, elevating the taste of countless dishes. Whether you’re a professional chef or a passionate home cook, exploring the potential of the vegetable demi-glace sauce will undoubtedly enhance your culinary creations and leave your taste buds craving for more.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.