Vegetarian Demi-Glace

I've made the ChefSteps recipe for Umami-Bomb Vegetarian Demi-Glace 3 times. I have trouble following a recipe to the letter. I've tried but just can't. Usually just use a recipe to get an idea and foundation for a meal and then cross my fingers and hope for the best. It's a great way to ruin a meal... That old saying, "better is the evil of good" come to mind. So each time the Demi-Glace came out a bit different but delicious. What I wanted to mention here is that this demi-glace makes a great ingredient for other sauces and soups. I refrigerated the left over demi-glace and ended up with a fantastic gel. Awesome stuff. I don't know if it was the Xanthum gum, but this stuff makes a delicious thickener. I have out of town company coming over tomorrow and I'm going to try and make a double batch and use it in some way with my dinner. Anyone have advice on doubling this recipe in regards to the quantity of xanthum gum? Do I use twice as much? Or will that over thicken the demi- glace? I have very little experience using xanthum gum so not sure how to approach doubling the recipe.

Thanks CS for the great recipe!

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fisher23

It would depend on the amount of liquid you end up with. If you end up with twice as much liquid after you strain it you should be fine. If you use too much xanthan it gives a slimy texture. Keep the same ratio and will work. Good luck, your dinner looks great.

rdj_245907

How long did it take you on the first roasting. I am trying to make it since I read your post and 40 min at 300 did nothing for the veg. After 90 min I just turned it up to 400.

hairyotter_273859

First roast took easily 2 hours, maybe more. Towards the end I also bumped up the temp to 400. I know the recipe makes it seem so simple and quick... Wrong!

Takes for EVER!!! But well worth the effort. Then you have to reduce and reduce. One thing I did different from what the recipe called for was reduced about a cup of red wine then added the liquid from the veggies to start the reduction. And that took forever too. I started slicing the veggies around noon, Demi-Glace was not ready until about 7pm.

Went from this

To this

Takes the better half of a day.

hairyotter_273859

I stayed with the .4gram xanthum that the recipe called for but kinda doubled up everything else and I added red wine that I reduced first. I was happy with the end results. Thanks for the advice.

rdj_245907

Thanks, I had same problem. I ended up putting it in the fridge overnight and finishing it today. I have a delicious end product which didn't quite gel properly because I wasn't sure of the ratios of dry ingredients to use to the amount of reduced liquid. However, it is good. Going to use it on pork tenderloin tonite. I will try the wine trick next time. I am also going to try putting the veg in a food processor instead of mandoline.