A white stock usually used for making clear soups or white cream sauces. Make sure to keep the stock boiling slowly and all ingredients completely covered by the liquid.
Bouquet garni is a selection of aromatic plants and spices used to flavor a sauce, stock, or other dishes. They are usually tied together in a small bundle to prevent them from dispersing in the liquid, and are removed before ....
Brown veal stock is a staple in many kitchens and especially in French kitchens. Chefs like veal because it has a deep but not overwhelming flavor and contains more pectin, a good quality to have in stocks used to make ....
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