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.
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Georgia Stampley
[email protected]Demi-glace perfection! This recipe is a winner. The flavor is incredibly deep and satisfying, and the low-carb, low-fat aspect makes it a healthier choice. I've used it to enhance everything from beef stews to pasta dishes, and it always delivers. Hi
Faith Mmutele
[email protected]This demi-glace recipe is a keeper! It's so versatile and can be used in so many different dishes. I love that it's low-carb and low-fat, so I can enjoy it without feeling guilty. The flavor is rich and delicious, and it always adds a touch of elegan
User Aydeniz
[email protected]I'm a bit of a demi-glace snob, but this recipe definitely impressed me. The flavor was on point, and the texture was spot-on. It's a great low-carb, low-fat option that doesn't compromise on taste. Will definitely be making this again.
Terry Miller
[email protected]This demi-glace recipe is a lifesaver for busy home cooks like me. It's quick and easy to prepare, and the low-carb, low-fat aspect makes it a healthier choice. The flavor is superb, and it adds a touch of gourmet to any dish. Highly recommend!
sobi jan
[email protected]As a low-carb, low-fat enthusiast, I was thrilled to find this demi-glace recipe. It exceeded all my expectations! The flavor is incredibly rich and complex, and it pairs perfectly with my favorite protein dishes. A must-try for anyone looking for a
Liam DW05
[email protected]Wow! This demi-glace recipe is a revelation. It's so easy to make, yet it delivers a flavor that's out of this world. I've used it on everything from roasted chicken to grilled fish, and it always adds a touch of elegance and sophistication. Highly r
Owen Oelsen
[email protected]Just made this demi-glace, and it turned out beautifully. The instructions were easy to follow, and the end result was a delicious, low-carb, low-fat sauce that complemented my steak perfectly. Highly satisfied with this recipe!
Khalid shah taran Khalid shah taran
[email protected]Tried this demi-glace recipe last night, and it was a hit with the whole family! The flavor was rich and flavorful, and the texture was perfect. Even my picky kids loved it. Will definitely be making this again soon.
Tonny Faiman
[email protected]I'm not usually a fan of demi-glace, but this recipe changed my mind. The low-carb, low-fat approach makes it a healthier option, and the flavor is absolutely divine. It adds a touch of sophistication to any dish, and I love that it's so versatile. A
Law Jack
[email protected]This demi-glace recipe is a game-changer! I've been using it to elevate my favorite dishes, and the results have been nothing short of spectacular. The flavor is rich, deep, and incredibly satisfying, and the low-carb, low-fat aspect makes it a guilt