Extracting the flavour of single vegetables for the purpose of sauce

Question

I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable.

Which vegetables would be suitable to make such concentrated sauces? What methods are possible to make a refined vegetable sauce?

EDIT: I want to attempt this with either: Carrot, Broccoli, Celery

I will steam the vegetable till softened but not mushy, then puree. I want the result to be a thick puree that I can place a 1/4 teaspoon (or the less the better) on a piece of Sashimi. Should I reduce the puree over low heat?

I am afraid that the result will be too flavourless, Is there a better method to reach the result? Can you detail any mistakes to avoid in the process? (i am not an experienced cook, it is a hobby i am getting into)

Answer 1

Any vegetable can work. Cook vegetable (let's say carrot, for example), puree, pass through tami...you have a sauce. As @Stephie suggests above, better advice will depend on your plan. Vegetables can be juiced...that juice can be clarified (more like the result of the distillation process mentioned by @Fabby).

Answer 2

The easy way:

Just:

• cut the veggies up in small cubes
• add twice as much water as veggies,
• boil in a pot with the lid on top on low heat until half the water is gone
• Throw away the veggies
• filter the extract

The following might be illegal in your country:

_{(though most countries allow either small batches or batches for personal use. If you don't know, check)}

If you want to make an edible, highly concentrated extract of any vegetable/fruit/flower/...:

• cut the vegetables (fruit, flowers, ...) in very small cubes
• add vodka

• boil them on very low heat (78.37°C) in a distillation apparatus:

• the essence can now be kept for multiple years

• if you want to get rid of most of the alcohol before using it:
  • add the essence into a cup
  • flame it