white stock
Light culinary base
White stock is a light-colored broth made by simmering bones—typically chicken, veal, or fish—with vegetables and aromatics, without roasting the ingredients first.
The lack of browning keeps the liquid pale and neutral-flavored, making it a versatile base for cream sauces, soups, and delicate dishes: The recipe calls for two cups of white stock.
Contrast with brown stock, where bones are roasted before simmering.
- brothClear simmered meat liquid
- bouillonClear seasoned broth
- vealYoung calf meat
- bonesRigid internal support structure
- chickenDomestic fowl for eating
mirepoix · slow cook · simmer · fond · reduction · gelatin · collagen · stockpot · clarified · aromatic · celery · onion · carrot · classic French · mother sauce · marrow · blanch · skimming