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Stocks & Soups

Brown Stocks Making

23 lessons · 3 quizzes · Certificate of completion · Chef Eric Arrouzé

Brown Stocks Making

Brown stocks making is a core technique in classical cuisine and professional kitchens. This course is designed for chefs, culinary students, and serious cooks who want to build depth, structure, and intensity in their cooking.

Unlike lighter preparations, dark stocks require an involved process that begins with browning bones and mirepoix. This caramelization develops rich color and complex flavor, forming the base for Espagnole sauce, demi-glace, and glace de viande, while also supporting stews, braises, and composed dishes in classical cuisine.

Throughout the course, you will explore how ingredient selection, roasting, deglazing, and controlled simmering influence clarity and balance. As a result, you will gain the confidence to produce consistent, restaurant-quality results.

This training fits naturally within a broader professional curriculum. You may also explore our Cooking & Restaurant Management courses to strengthen operational and leadership skills alongside technical mastery.

Foundations of Dark Stock Preparation

Begin with the fundamentals of roasting bones and vegetables, controlling heat, and managing caramelization. These techniques create the backbone for deep, well-structured stocks used in classical cooking.

Remouillage & Stock Variations

Learn how to apply remouillage effectively while preserving flavor. You will also prepare veal, beef, duck, and lamb stocks using professional kitchen methods.

Demi-Glace & Classical Sauces

Apply your stocks to the preparation of demi-glace and glace de viande. These foundations support traditional sauces such as Bordelaise and other classical reductions.

Course Structure & Certification

The course includes structured lessons, instructional videos, quizzes, and practical assignments. Upon completion, a Certificate of Completion is awarded.

Professional culinary training by Chef Eric →

Course content

  1. Course Ebook
  2. Cheat Sheets (BSM)
  3. Recipe Evaluation Card
  4. Brown Stocks Principles
    1. Introduction to Brown Stock
    2. Brown Stock Principles
    3. Brown Veal/Beef Stock Principles
    4. Remouillage
    5. Brown Duck Stock Principles
    6. Brown Lamb Stock Principles
    7. Quiz Brown Stocks Principles Quiz
  5. Brown Stocks Recipes
    1. Brown Veal Stock Recipe
    2. Brown Duck Stock Recipe
    3. Brown Lamb Stock Recipe
    4. Demi-Glace de Viande – Glace de Viande
    5. Quiz Brown Stocks Recipes Quiz
  6. Recipes to Practice Brown Stocks
    1. Lamb Shank with Tarragon and Portobello Mushroom
    2. Pan-Roasted Duck Breast with Prune Port Wine Sauce
    3. Beef Bourguignon
    4. Bistro Beef Stew
    5. Braised Duck Legs with Carrots and Green Beans
    6. Pan Fried Pork Chops with Charcutiere Sauce
  7. Assignment: Brown Stock
  8. Quiz Stock Making Fundamentals Final Quiz

Cook it: recipes for this course

Brown Veal StockRecipeBrown Veal StockBrown Duck StockRecipeBrown Duck StockBrown Lamb StockRecipeBrown Lamb StockVeal BlanquetteRecipeVeal Blanquette
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