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Recipes
Vegetarian Poiverado Sauce
Vegetarian Poiverado Sauce
Vegetarian Poiverado Sauce
photo credit: Ev Thomas
The sauce uses a large variety of vegetables along with tamari and tomato paste to provide full flavor.
Prep
N/A
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Total
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Serves
8
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Ingredients
2
Cups
1/4
Cup
of Finely Diced Onions
1/4
Cup
of Finely Diced Carrots
1/4
Cup
of Finely Diced Celery
1/4
Cup
of Finely Diced Mushrooms
2
Tablespoons
Sesame Oil
1
Tablespoon
Minced garlic
2
Tablespoons
Savory
1/2
Teaspoon
Thyme
1/8
Teaspoon
ground Black pepper
3
Tablespoons
Unbleached White Flour
1/4
Cup
brown Sugar
1-1/4
Cups
water
3
Tablespoons
Balsamic Vinegar
3
Tablespoons
Tamari
2
Tablespoons
Tomato Paste
1
Teaspoon
Paprika
Instructions
Prepare vegetables. Heat oil in 2 quart saucepan on medium heat. Add onions, carrots, mushrooms, celery, garlic, savory, thyme, and black pepper, then saute for 7 minutes. Add flour to cook as a roux for three minutes. add sugar and lightly caramelize in the mixture (until you can smell the caramelization), then gradually add water. Cook until thickened. Add wine, vinegar, and tamari and whip to infuse. Add tomato paste and paprika and mix into sauce. Simmer sauce for 10 minutes with pot covered. Remove from fire and let sit covered for 30 minutes. Strain (optional) and serve. If straining, add 1/4 cup water to strained pulp and restrain it. The two cup yield is a strained yield.
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