Vegetarian Jus

Name: Vegetarian Jus
Cuisine: French
Ingredients: 20 g arrowroot, mixed with a little water; 1 tablespoon light soy sauce; 20 g arrowroot, mixed with a little water; 100 ml Madeira; 45 ml port; 2 sprigs of thyme; 1.5 litres dark vegetable stock; 1 tablespoon tomato purée or passata; 1 tablespoon tomato purée or passata; 200 g mushrooms or mushrooms trimmings, chopped; 4 ripe tomatoes, chopped; 2 garlic cloves, crushed; 50 g celery, roughly chopped; 200 g mushrooms or mushrooms trimmings, chopped; a pinch of sugar; 2 tablespoons vegetable oil; 150 g carrots, roughly chopped; 4 shallots, chopped

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This sauce has opened up many new possibilities for the vegetarian cook and has really evolved only with the rise in popularity of vegetarian cuisine over the last 10—15 years. Optimal caramelising of the vegetables is vital to bring out the natural flavours, and at the same time to enrich the colour and appearance of the sauce.

Ingredients

2 tablespoons vegetable oil
4 shallots, chopped
150 g

Europe
France
Sauce
Vegan

Method

Heat the oil in a large pan and add the shallots, carrots, celery, garlic and sugar. Fry over a moderately high heat until the vegetables are golden, about 15 minutes.
Add the mushrooms and fry for 3–4 minutes until golden. Add the tomatoes, purée and thyme and cook, covered, for 5 minutes.
Add the stock and bring to the boil. Skim off any impurities