Monday, August 16, 2010

Garden Brown Sauce (Vegetarian Gravy)

I'm posting this because it's the base for a few different recipes, and thus it warrants its own post. This takes about an hour-ish to cook. I made it easy by buying some pre-chopped mirepoix (onions, carrots, celery) and added some extra onion for good measure. It actually turns out quite lovely and is very yummy. It works great in the recipes. Yum!

Garden Brown Sauce (Vegetarian Gravy)
Cooking Light, October 1998

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushrooms
4 garlic cloves -- halved
1/4 cup tomato paste
1/4 cup all-purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low-sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves

Heat oil in a saucepan over medium-high heat. Add onion and carrot; sauté 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; sauté 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving stock. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Yield: 4 cups

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