Chez Eddy Demi Glace Low Carb Low Fat Recipe

Elevate your culinary game with this rich, decadent demi-glace – without the guilt! This low-carb, low-fat masterpiece uses bone gelatin for thickening, skipping flour, starch, and butter entirely. We roast beef bones (veal knuckles are ideal but harder to find) for unparalleled depth of flavor. The long simmering process creates a sauce so intensely flavorful, it will redefine your understanding of demi-glace. Make a big batch; it freezes beautifully for up to 6 months! Prepare to be amazed by the superior taste of homemade demi-glace.

Prep Time 60 mins

Cook Time 660 mins

Calories 67.4 kcal

Protein 3g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chez Eddy Demi Glace Low Carb Low Fat

Veal Bones
1 large onion, quartered
2 carrots, chopped
2 leeks, chopped
2 celery stalks, chopped
1 (28-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
Garlic Cloves
Whole Black Peppercorns
Dried Thyme
Hot Water
16 cups water
Red Wine
2 tablespoons tomato paste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chez Eddy Demi Glace Low Carb Low Fat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chez Eddy Demi Glace Low Carb Low Fat

Preheat oven to 450°F (232°C). Roast 3 lbs beef bones (or veal knuckles) in a shallow roasting pan, turning occasionally until deeply browned, about 1 hour.
Add 1 large onion, quartered; 2 carrots, chopped; 2 leeks, chopped; and 2 celery stalks, chopped. Roast for another 45 minutes.
Bones should be a dark golden brown.
Drain off excess fat. Transfer bones and vegetables to a large (8-quart) stockpot using a slotted spoon.
Deglaze the roasting pan: Add 1 cup hot water, scraping up browned bits. Pour into the stockpot.
Add 1 (28-ounce) can crushed tomatoes, 1/4 cup chopped fresh parsley, 4 cloves garlic, minced; 1 teaspoon black peppercorns; 2 sprigs fresh thyme; and 16 cups water.
Bring to a boil, then reduce heat to a gentle simmer.
Skim off any foam that rises to the surface.
Simmer uncovered until the liquid is reduced by half (approximately 4-6 hours), stirring occasionally.
Strain the stock through a fine-mesh sieve lined with several layers of cheesecloth.
Discard the solids.
Wash the stockpot and return the strained liquid to it.
Add 1 cup dry red wine and 2 tablespoons tomato paste to the strained liquid.
Bring to a boil, then reduce to a simmer for 3-4 hours, or until the liquid is reduced by half again, skimming off any scum that forms.
Refrigerate overnight to allow fat to rise and solidify.
Skim off and discard the solidified fat.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

23g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Course Gelatin Desserts Dietary

Frequently Asked Questions

How long does it take to make Chez Eddy Demi Glace Low Carb Low Fat?

Chez Eddy Demi Glace Low Carb Low Fat takes about 720 minutes from start to finish — roughly 60 minutes to prepare and 660 minutes to cook.

How many calories are in Chez Eddy Demi Glace Low Carb Low Fat?

Chez Eddy Demi Glace Low Carb Low Fat has approximately 67.4 calories per serving, with about 3 g protein, 4 g carbohydrates and 0 g fat.

What ingredients do I need for Chez Eddy Demi Glace Low Carb Low Fat?

The key ingredients for Chez Eddy Demi Glace Low Carb Low Fat are Veal Bones, Onions, Carrots, Leeks, Celery, Tomatoes. See the full list with measurements above.