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Topic · Stock & Broth Techniques

Brown Veal Stock

The classic brown veal stock (fond brun de veau), base of demi-glace and many brown sauces.

Key points

  • Roast the bones and mirepoix well.
  • Add tomato paste and cook it out.
  • Simmer gently for several hours and strain.

Cook it: recipes for this lesson

Brown Veal StockRecipeBrown Veal Stock (Fond Brun de Veau): French Stock RecipeVeal BlanquetteRecipeBlanquette de Veau: Classic French Veal Stew Recipe
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