brown stock
Dark savory liquid
Brown stock is a richly flavored cooking liquid made by roasting bones and vegetables until deeply browned before simmering them in water.
The roasting creates caramelization that gives the stock its dark color and intense, savory depth.
Brown stock forms the foundation for classic French sauces like demi-glace and espagnole: The recipe calls for two cups of brown stock.
Compare with white stock, where ingredients are simmered without prior browning.
- fondHaving tender affection
- demi-glaceConcentrated French brown sauce
- vealYoung calf meat
- bonesRigid internal support structure
- roastedCooked uncovered with heat
roasting pan · reduction · mother sauce · sauce base · roux · simmering · low heat · gelatin · mirepoix · marrow · beef · beef bones · espagnole · rich · savory · collagen · stockpot · caramelized
- cooking basesbroth, roux, bouillon, dashi, mirepoix
- stockmakingbroth, stockpot, simmering, mirepoix, bone broth
- pulp processingpulp, mechanical pulping, delignification, digesting, digesters
brown stockwhite stock
Pale unseasoned cooking liquid
fish stock · fumet · water · vegetable stock · dashi
brown, stock, browner, brownest, brownish, browns, browned, browning, stocks