White Veal Stock

This is fond blanc, the classic white veal stock that forms the backbone of countless French sauces and soups. Unlike a brown stock, the bones are not roasted, because the goal is a pale, clear, neutral-tasting result.

The defining step is blanching. The veal bones are covered in cold water, brought to a boil, then drained and rinsed. This purges the blood and impurities that would otherwise cloud and discolor the stock, keeping it clean and white.

Chicken backs or feet join the veal bones for extra body and gelatin, the collagen that gives a great stock its silky, lip-coating richness.

From there it is patience: a long, gentle simmer with regular skimming to keep it crystal clear. Strain it into clean containers, leave a cap of fat on top to protect it, and you have a professional-quality base ready for sauces, braises and soups.

Chef Tips

• Do not skip the blanch. Boiling and discarding that first water is what keeps a white stock pale and clear instead of murky.
• Keep the stock at a bare simmer, never a hard boil, which would emulsify the fat and cloud it.
• Skim regularly, and leave the layer of fat on top when storing, since it seals and protects the stock in the fridge.

Variations

• Use all chicken bones for a white chicken stock, or beef bones for a different base.
• Scale the batch down to suit a home kitchen, since this recipe makes a large, restaurant-sized quantity.
• Reduce the strained stock further into a concentrated glace for sauces.