Remouillage

What Is Remouillage?

Remouillage is a French term meaning “rewetting” or “moistening.” In classical stock production, it refers to a second extraction made by covering bones and trimmings that have already been used for a first stock with fresh water and simmering them again. The resulting liquid is weaker than the original stock and is often called second stock.

How to Make Remouillage

After straining the first stock, transfer the bones and suitable trimmings to a clean stockpot. Add fresh water and, where appropriate, additional aromatic vegetables, bouquet garni and tomato paste. Bring the liquid slowly to a gentle simmer and skim as needed. The cooking time depends on the bones and the desired extraction; do not assume every second stock requires a half-day simmer.

How Remouillage Is Used

Because remouillage is less concentrated than the first stock, it can be used as the liquid for a subsequent stock preparation, helping extract more flavour from fresh bones. It can also be used in soups, braises, stews and sauces where a lighter stock is suitable. It may be reduced for a more concentrated result, but it will not have the same body or intensity as a first extraction.

Remouillage Versus First Stock

The first stock is made from fresh bones and produces the strongest flavour and gelatin extraction. Remouillage uses bones that have already been simmered, so the second stock is generally weaker. The practice helps improve yield and reduce waste in professional kitchens.

Chef’s tip: Keep the first and second stocks clearly labelled. Use remouillage where a lighter stock is appropriate, and do not substitute it for a full-strength stock without adjusting the recipe.