Vegetable jus

Jan Nevejans



This basic vegetable sauce is a great one to make in advance, freeze it in and use it for all your other sauces.

WHY? How many times you just want to make a quick gravy, or sauce with the caramelized particles at the bottom of your pan? But you didn't want to start cutting veggies to do so!

Well, now you can just add water and a frozen cube of this veggie sauce for extra taste!


★★★★★ 1 vote

45 Min
45 Min


  • 2 Tbsp
    vegetable oil
  • 3
    shallots, chopped
  • 1 1/2 c
    carrots, roughly chopped
  • 1/2 c
    celery, roughly chopped
  • 1
    head of celeriac
  • 1
    garlic clove, roughly chopped
  • 1 1/2 c
    mushrooms or mushroom trimmings
  • 2
    ripe tomatoes, roughly chopped
  • 1 Tbsp
    tomato paste
  • 2 sprig(s)
  • 1 tsp
  • 6 c
    vegetable stock (you can use a stock cube)
  • 2 Tbsp
    tamari (you can use other brands of soy-sauce but it won't be the same)
  • 2 1/2 Tbsp
    arrowroot (you can use other sauce thickeners
  • 1/2 c
    madeira wine

How to Make Vegetable jus


  1. Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
  2. Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
  3. Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
  4. Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.

Printable Recipe Card

About Vegetable jus

Course/Dish: Other Sauces
Dietary Needs: Vegetarian

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