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{{#seo:
|title=Marmite consommé, British recipe
|titlemode=replace
|keywords=#pressurecooker #butter #beurrenoisette #buttermuslin #sherryvinegar #marmite #wine #vegetables #onions #redwine #leeks
|hashtagrev=032020
|description=This is a wonderful vegetarian substitute for beef stock as well as being a delicious consomme in its own right
}}

{{Template:AdvancePreparation}}

This is a wonderful [[Vegetarian|vegetarian]] substitute for [[Beef Stock|beef stock]] as well as being a delicious consommé in its own right. It is made in a [[Pressure cooker|pressure cooker]], which should have a capacity of at least 6 [[Litres|litres]].

You need to start this 2 days before you want to use it.

{{recipesummary
|TotalCalories = 9046
|PortionCalories = 2261
|DatePublished=6th April 2013
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 days, 1 hour, 45 minutes
|PrepTime = 2 days, 15 minutes
|CookTime = 1 hour 30 minutes
|Image = [[Image:Marmite consomme recipe.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Beefy butter!''

3.93/5

Nice!

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

[[Image:Beurre noisette.jpg|thumb|300px|right|Beurre noisette]]
'''For the [[Beurre noisette|beurre noisette]] ([[Brown|brown]] [[Butter|butter]])'''
{{RecipeIngredients
| 1kg [[Unsalted butter|unsalted butter]]
}}
''' For the consommé'''
{{RecipeIngredientsNB
| 1kg [[Onions|onions]], peeled and finely sliced
| 1kg [[Leeks|leeks]], white part only, finely sliced - you will need to buy about 1.75kg leeks with green parts on
| 500g [[Carrots|carrots]], scraped and finely sliced
| 750g [[Red wine|red wine]]
| 250g cold tap water
}}
''' To serve'''
{{RecipeIngredientsNB
| 10g [[Sherry vinegar|sherry vinegar]]
| 1 heaped teaspoon [[Marmite]] (or to taste)
}}
===Method===

'''For the [[Beurre noisette|beurre noisette]]'''
{{RecipeMethod
| Chop the [[Butter|butter]] into about 16 pieces.
| Melt over a gentle heat in a saucepan, whisking constantly until the solids are golden [[Brown|brown]] and the aroma changes from sweet to nutty.
| Remove from the heat and strain into the [[Pressure cooker|pressure cooker]] through a [[Sieve|sieve]] lined with clean [[Butter muslin|butter muslin]] or a J-cloth.
''' For the consommé'''
| Put the [[Pressure cooker|pressure cooker]] over a medium heat with the [[Beurre noisette|beurre noisette]] and [[Sweat|sweat]] the [[Onions|onions]], [[Leeks|leeks]] and [[Carrots|carrots]] for about 15 minutes until soft.
| Meanwhile, bring the [[Red wine|red wine]] to the [[Boil|boil]] in a saucepan, then set alight to it using a long match or a barbecue lighter.
| When the flames have died down, reduce the [[Wine|wine]] until you are left with 500g.
| Add the [[Wine|wine]] with the tap water to the [[Pressure cooker|pressure cooker]] containing the [[Vegetables|vegetables]].
| Secure the lid onto the [[Pressure cooker|pressure cooker]] and bring to full pressure over a high heat.
| Reduce the heat to low and cook for 1 hour.
| Remove from the heat and leave to cool completely before removing the lid.
| Strain the [[Broth|broth]] through [[Butter muslin|butter muslin]] or a J cloth and [[Refrigerate|refrigerate]] overnight to allow the [[Butter|butter]] to rise to the top and harden.
| Remove the [[Butter|butter]] and keep for melting over [[Meat|meat]], [[Fish|fish]] or making [[Sauces|sauces]].
| [[Freeze]] and when needed, [[defrost]] through [[Butter muslin|butter muslin]] and you will have a nice clear consommé.
}}
===Serving suggestions===
Add the [[Marmite]] and [[Sherry vinegar|sherry vinegar]], reheat and garnish with [[Blanched|blanched]] baby [[Vegetables|vegetables]] and tiny [[Pasta|pasta]] shapes, or [[Poached eggs|poached eggs]]
===Recipe source===
* Slightly adapted from a recipe in Heston Blumenthal at Home
===Chef's notes===
Far be it for me to disagree with the great man I have to query his statement in the recipe that because vegetable stocks do not contain gelatine, ice filtering is not possible. He then advises that because of this, we should filter using egg whites. Yes, the latter does work, provided you then strain through a coffee filter, but so does the ice filtering method as can be seen from our [[Vegetable stock (2)|vegetable stock]] recipe.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Soup and stock recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetable recipes]]
[[Category:Cooking with wine]]
[[Category:Pressure cooker recipes]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/butter|#butter]] [[Special:Search/beurrenoisette|#beurrenoisette]] [[Special:Search/buttermuslin|#buttermuslin]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/marmite|#marmite]] [[Special:Search/wine|#wine]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/onions|#onions]] [[Special:Search/redwine|#redwine]] [[Special:Search/leeks|#leeks]]
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