Mother Sauces Ep3 : How to make Brown Stock, aka “Fond Brun” in French. False friend warning.
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Learning how to make Kitchen Brown Stock and White Stock is a mandatory step in the life of a cook. So many different french Sauce recipes come from this broth recipe. The stock recipe is simple : “How to make Fond Brun” in very short :
– 1 kg of veal : bones and trimmings
– 100g carrots
– 100g onions
– 10g garlic
– 20g tomato purée
– 1 bunch of herbs ( bay, parsley stalks, thyme)
– 1.5 litres of water
Chop everything roughly and roast it all in the oven. To get colour and flavour you need maillard reaction = caramelisation first. Then boil the whole thing for 4 to 6 hours. As much as possible : Don’t add salt, don’t add fat.
Episode 2 with the French Saucier at the michelin star restaurants :
Big thank you to my brothers and sisters at La Boucherie Moderne in Paris : check them them, they’re amazing.
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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
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Alex