Sauces Stocks Foundations

Court-Bouillon — Aromatic Poaching Liquid

Court-bouillon is not a stock but a quickly made aromatic poaching liquid designed for a single use …

Demi-Glace — Half-Glaze Sauce Base

Demi-glace is the backbone of classical French brown sauce cookery — equal parts espagnole and fond …

Fond Blanc de Volaille — White Chicken Stock

White chicken stock is the workhorse of the French kitchen — the foundation liquid that appears in m…

Fond Brun — Brown Veal Stock

Brown veal stock is the dark engine of the classical French sauce kitchen — the liquid from which de…

Fond de Gibier — Game Stock

Game stock is the dark, aromatic foundation for all classical game sauces — poivrade, grand veneur, …

Fumet de Poisson — Fish Stock

Fish fumet is the only stock in the French kitchen that is deliberately made quickly — 20 minutes of…

Glace de Viande — Meat Glaze

Glace de viande is brown stock reduced to its absolute essence — a dark, syrupy concentration that s…