veal stock
Young bovine base
Veal stock is a flavorful liquid made by simmering veal bones, often with aromatic vegetables and herbs.
Prized in French cooking for its neutral flavor and rich body, it forms the foundation for classic sauces like demi-glace.
The collagen in young bones produces exceptional gelatin, giving the stock silky texture when reduced: The recipe calls for two cups of veal stock.
- brothClear simmered meat liquid
- fondHaving tender affection
- demi-glaceConcentrated French brown sauce
- reductionMaking something smaller
- bonesRigid internal support structure
marrow · gelatin · simmer · collagen · saucepan · ladlefuls · velvet · rich · unctuous · consommé · mirepoix · bouillon · kitchen · roasting · clarify · classic French · classical · fine dining
- cooking basesbroth, roux, bouillon, dashi, mirepoix
- gourmet ingredientstruffle, saffron, truffles, truffle oil, caviar
- stockmakingbroth, stockpot, simmering, mirepoix, bone broth
- vealosso buco, saltimbocca
- French saucesbordelaise, demi-glace, espagnole, brown sauce, pan sauce
veal stockchicken stock
Savory poultry-simmered liquid
beef stock · pork stock · fish stock · turkey stock · seafood stock
veal, stock, stocks, stocked, stocking, stocky, stockist, stockpile, livestock