Remouillage

Remouillage is a French culinary term for a second, weaker stock made by simmering bones that have already been used to prepare a first stock. The word means “re-wetting.” Fresh water and, depending on the method, aromatics are added to the spent bones to extract some of the remaining flavour and gelatin.

How remouillage is made

After the first stock has been strained, the bones are returned to a clean stockpot and covered with fresh cold water. Aromatics may be added according to the intended use. The mixture is brought to a gentle simmer, skimmed as needed and cooked long enough to extract the remaining soluble material. It is then strained and cooled using approved food-safety procedures.

How chefs use remouillage

• As the liquid base for a subsequent stock, where appropriate.
• For braising or cooking preparations that do not require a highly concentrated stock.
• As a starting liquid for further reduction or sauce production.

Remouillage versus first stock

The first stock generally has greater flavour and body because the bones have not yet been extracted. Remouillage is weaker and should be labelled and used according to its actual strength rather than treated as an equivalent replacement.

Chef’s tip: Keep the first stock and remouillage clearly identified. Cool, refrigerate or freeze promptly under your approved procedures, and do not reuse bones indefinitely; each extraction yields less flavour and gelatin.