White Beef Stock Recipe

White beef stock and white veal stock are the same except that you would use beef bones for the first and veal bones for the latter.​

It is a stock normally used for making clear soups or white cream sauces. Make sure you keep the stock boiling slowly, and that all ingredients remain totally covered by the liquid. 

Sometimes white veal or beef stock is called “Marmite” when they are used as a base for beef consommé. In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein.

White Beef Stock / Fond Blanc

Stock usually used for making clear soup or white cream sauces, make sure to keep the stock simmering slowly, and all ingredients covered by the liquid.

Yield about 3.5 liters

• 4 pounds veal bones, (or beef bones)
• 4 liters water
• 2 medium carrots, (sliced)
• 1 medium onion, (sliced)
• 1 stalk celery, (sliced)
• 2 medium leeks, (washed well and sliced)
• 4 cloves garlic, (crushed)
• 1 big Bouquet Garni

1. To prepare the veal stock, place the bones in a large stockpot, and cover with cold water.

2. Bring to a boil. Reduce the heat and skim the fat from the surface. Add vegetables and herbs. Partially cover with alid, and allow the mixture to simmer for 3 hours.

3. Add water if necessary during the cooking process. Continue to skim scum as needed.

4. Strain through a fine sieve, cool, and refrigerate.