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Stocks & Soups

White Stocks Making

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

White Stocks Making

White stocks making is an essential skill in professional kitchens. Therefore, this advanced course is designed for chefs, culinary students, and serious home cooks who want greater precision and control.

White stocks form the base for white sauces and velouté. In addition, they support refined consommés, soups, and composed dishes. For this reason, clarity and balance are critical.

Throughout the course, you will study how ingredients behave during simmering. Moreover, you will learn how temperature and timing affect extraction. As a result, consistency improves from batch to batch.

Finally, this course fits naturally within a professional culinary curriculum. It reinforces classical technique while supporting long-term skill development.

White Stocks Making Principles

First, this section covers the foundations of clear stock preparation. It focuses on gentle simmering and careful skimming. Consequently, clarity is preserved without masking delicate flavors.

Fish, Poultry & Beef White Stocks

Next, you will prepare fish stock, chicken stock, white beef stock, and dashi. Each method emphasizes proper ratios and handling. As a result, outcomes remain consistent and reliable.

Recipes & Practical Application

Then, you will apply these stocks in classical recipes. For example, you will work with soups and composed dishes. In turn, technique becomes instinctive.

Course Structure & Certification

Finally, the course includes structured lessons and instructional videos. Quizzes and assignments reinforce learning. Upon completion, a Certificate of Completion is awarded.

Learn more about Chef Eric’s professional culinary training →

Course content

  1. Course Ebook
  2. Cheat Sheets (WSM)
  3. Recipe Evaluation Card
  4. Introduction to White Stocks
    1. Fish Stock Principles
    2. Chicken Stock Principles
    3. White Beef Stock Principles
    4. White Stocks Best Practice Summary
    5. Quiz Introduction to White Stocks Quiz
  5. White Stocks
    1. Fish Stock Recipe
    2. Chicken Stock Recipe
    3. White Beef Stock Recipe
    4. Dashi Stock Recipe
    5. Quiz White Stocks Quiz
  6. Recipes to Practice White Stocks
    1. Italian Fish Soup
    2. Mussel Soup of Etretat
    3. French Onion Soup
    4. Roasted Onion Trilogy Soup Lyonnaise
    5. Easy Duck Cassoulet
    6. Three Sisters Soup
    7. Okinawa Island Clam Miso Soup
  7. Assignment: White Stock
  8. Quiz Stock Making Fundamentals Final Quiz

Cook it: recipes for this course

Kombu Bonito DashiRecipeBonito Dashi StockZuppa Di Pesce / Italian Fish SoupRecipeZuppa Di Pesce / Italian Fish SoupMussels soup prepared using classic seafood soup techniquesRecipeMussels Soup of EtretatFrench-onion-soupRecipeFrench Onion Soup
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