CHEZ EDDY DEMI-GLACE - LOW CARB LOW FAT
This demi-glace contains no flour, starch or arrowroot for thickening or butter. It is thickened through the combined effect of long simmering and the natural gelatins contained in the bones. The best bones to use are veal knuckle bones but since it's hard to find, I use whatever beef bones I can find at the best price. Bones are first roasted for best color and taste. Once made this sauce can be frozen in portions for at least 6 months. Once you made the homemade version you will understand why homemade demi-glace is the king of all sauces.
Provided by Rinshinomori
Categories Gelatin
Time 11h
Yield 8 C
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F and roast the bones in a shallow roasting pan, turning occasionally until they begin to brown, about 1 hour.
- Add onions, carrots, leeks, and celery and continue to roast for another 45 minutes. The bones should be dark golden color at this stage.
- Drain off the fat and with a slotted spoon, transfer the bones and the vegetables to a large stockpot. Degraze the roasting pan by adding 1 C hot water to pan and stirring to dissolve cooking juices and pour this into the stockpot.
- Add tomatoes, parsley, garlic, peppercorns, thyme and 16 C water.
- Bring to boil and reduce the heat so that the liquid simmers. Skim off the foam as it collects on the surface. Cook uncovered until the liquid is reduced to half, approximately 4 to 6 hours.
- Strain the stock through a fine sieve with several layers of cheesecloth. Discard the solids. Wash the stockpot and return the liquid to the stockpot.
- Add wine and tomato paste to the strained liquid. Return to a boil then reduce to simmer for 3-4 hours until liquid is again reduced in half. Occasionally remove any scum.
- Refrigerate until fat rises to the surface and hardens and skim off the solidified fat and discard.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hanif rahimoon
[email protected]I can't wait to try this demi-glace. It sounds like the perfect addition to my low-carb, low-fat meals.
Bijonis Zhubi
[email protected]This recipe is a must-try for anyone on a low-carb, low-fat diet. You won't be disappointed!
Muhammad Ayas
[email protected]I've used this demi-glace in several dishes now and it's always a hit. My friends and family love it!
KingJustin mcbride
[email protected]This demi-glace is a great way to add flavor to my low-carb dishes without adding a lot of calories or fat.
Sase Johnson
[email protected]I'm not a huge fan of cooking, but this recipe was so simple and straightforward. Even I could make it!
Abram Ali khan
[email protected]5 stars! This demi-glace is delicious and so easy to make. I'll definitely be making it again.
Dolat Bheel
[email protected]This recipe is a lifesaver for me. I'm always looking for low-carb, low-fat options and this demi-glace fits the bill perfectly.
King Xattri
[email protected]I was skeptical at first, but this demi-glace really exceeded my expectations. It's packed with flavor and perfect for my low-carb lifestyle.
Faruk Miah
[email protected]Just made this demi-glace and it's incredible! So easy to make and it tastes just as good as the high-fat version.
Lukman Ahmed
[email protected]I tried this recipe last night and it turned out amazing! My family loved it and couldn't believe it was low-carb and low-fat. Definitely a keeper!
Anusha 20
[email protected]This demi-glace is a game-changer for my low-carb, low-fat cooking! It adds such a rich and flavorful depth to my dishes without sacrificing my health goals. I'm so glad I found this recipe.