Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  4             ounces  carrots -- roughly chopped
  4             ounces  celery -- roughly chopped
  4             ounces  leeks -- diced
  7             ounces  onions -- roughly chopped
  2 1/2         ounces  tomato paste
  1           teaspoon  shallots -- minced
  1           teaspoon  garlic -- minced
  10          fluid oz  dry red wine
  1                     bay leaf
  1                     thyme sprig
  2             quarts  water or vegetable stock
  1 3/4         ounces  arrowroot

Preparation:

Heat the olive oil over medium heat. Add the carrots and celery and cook until the carrots take on a little color. Add the leeks and onions. Continue to saute gently until the onions are a deep golden-brown.( about 8 minutes) Add the tomato paste, shallots, and garlic. Saute until the tomato paste takes on a rusty color and has a sweet aroma. Add the red wine in thirds; allow it to reduce completely between each addition. Add the bay leaf, thyme, and cold water. Bring this to simmer, and allow it to reduce by nearly half, skimming the surface throughout cooking time. Dilute the arrowroot in a little cold water and add enough of it to thicken the sauce so that it will coat the back of a spoon. Strain the sauce. This sauce may be frozen or used within a couple of days To make this sauce specifically for Steak Diane replace one oz. of red wine with the same cognac or brandy used in the Steak Diane recipe. (9oz. wine and 1oz. cognac) Notes: Try this recipe for Vegetarian Demi-Glace, it will be a great substitution for a Brown Sauce.

Nutritional Information:

692 Calories (kcal); 10g Total Fat; (17% calories from fat); 8g Protein; 100g Carbohydrate; 0mg Cholesterol; 889mg Sodium