Published On Oct 3, 2020
Mother Sauces Ep3 : How to make Brown Stock, aka "Fond Brun" in French. False friend warning.
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Learning how to make Kitchen Brown Stock and White Stock is a mandatory step in the life of a cook. So many different french Sauce recipes come from this broth recipe. The stock recipe is simple : "How to make Fond Brun" in very short :
1 kg of veal : bones and trimmings
100g carrots
100g onions
10g garlic
20g tomato purée
1 bunch of herbs ( bay, parsley stalks, thyme)
1.5 litres of water
Chop everything roughly and roast it all in the oven. To get colour and flavour you need maillard reaction = caramelisation first. Then boil the whole thing for 4 to 6 hours. As much as possible : Don't add salt, don't add fat.
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