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Vegetarian Base Sauce

A rich vegetarian base sauce that serves as a foundation for many French dishes.

Prep 20 min
Cook 80 min
Total 100 min

  1. Cut the vegetables (celeriac, carrots, onions and zucchini) into large dice.

  2. Brown the vegetables in oil until golden. Add some tomato paste and brown with the vegetables.

  3. Deglaze with 1/8 cup red wine. Let the red wine reduce.

  4. Then deglaze with soy sauce and broth.

  5. Add the spices (bay leaves, allspice berries, juniper berries).

  6. Simmer the sauce for 45 minutes over low heat, always making sure there is enough liquid in the pot. Always top up the sauce with some broth.

  7. After 45 minutes, remove the vegetables and simmer the sauce for another 15-20 minutes.

  8. Then strain the sauce (pass through a sieve).

  9. Season the sauce with salt, some rosemary and nutmeg.

For Thickening

  1. Put 2 tbsp flour with 10 tbsp water in a soup plate and whisk smooth.

  2. Add half a ladle of the sauce, whisk smooth and then first stir 1/3 of the flour mixture into the sauce, making sure there are no lumps.

  3. The sauce should be slightly creamy.

Notes

  • The vegetables should be well browned for intense roasted flavors
  • The sauce can be frozen in portions
  • When thickening, only use as much flour mixture as needed for the desired consistency