How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1/2 cup clarified butter
2 large Idaho potatoes
20 1 1/2-inch fresh chives
20 fresh tarragon leaves
20 tiny fresh chervil sprigs
Brush a heavy, flat baking sheet with clarified butter. Peel and rinse the potatoes; pat dry. Cut them into paper-thin lengthwise slices using a mandoline.
Lay half the potato slices next to one another but not touching on the baking sheet; place 1 piece of each herb in the center of each slice, leaving a border around the herbs. Pat the remaining slices dry; lay them evenly on top of the herbs and press firmly. Brush with clarifies butter and season with salt. Bake at 275° for 25 to 30 minutes, turning the sheet, until golden.