Fond Blanc Ordinaire ( Ordinary White Stock )

For my birthday this year I received a number of cookbooks, the most exciting of which is one called 'The Saucier's Apprentice' a book full of classic french sauces. Now to make a french sauce you first have to make a Mother Sauce. There's two main types, Brown and White. The Brown is a lot more work as it requires you to roast the bones first. The book suggests starting with the White as it's the easiest of the two.

The first step in making a White Mother Sauce ( Sauce Veloute Ordinaire ) to to make an Ordinary White stock. This is that first step. Further posts will cover the rest of the sauce making.

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Fond Blanc Ordinaire ( Ordinary White Stock )

• 3.5 kg veal shank, cut into 3-inch sections


• 2 kg chicken frames and giblets


• 250g Diced carrots


• 4 medium onions, diced.


• 1 large leak, trimmed and diced


• 2 bay leaves


• 5 parsley stems


• 2 sprigs thyme


• 1 large rib celery, diced.

Cut the meat away from the veal bones, put meat into stock pot ( minimum 20L, I used 40L ), if you have suitable material you might want to bundle the meat together to make it easier to remove and keep for other uses.

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If you have mad skills you should split and splinter the bones ( same theory as splitting wood, use a large cleaver ), I don't so I put the bones in as is. Add in the chicken frames and giblets as well.

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Add 7 litres of cold water and bring to the boil. Boil for a few minutes, then reduce to a slow simmer. Skim carefully until no extra scum forms.

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Add the rest of the ingredients and simmer slowly for 3 hours.

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Remove all solid ingredients from the stock with a large slotted spoon and tongs. Reserve the meat as it can be shredded and used for all sorts of yummy things.

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Strain the liquid through a chinois, I used a new ( rinsed to make sure it doesn't turn the stock blue ) chux to the chinois to ensure the stock was well filtered.

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Let it cool uncovered and scoop off the fat from the top ( easiest way to do this is to put in the fridge when cooled to room temp, the fat will create a solid layer at the top ).

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This fat-reduced stock is Fond blanc Ordinare, and can be used as is as a base for many soups/sauces. When thickened with a roux it becomes Veloute, and if reduced down further can be made into Glace de Viande Blonde.

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Amazing looking stock. Damn it now I'm hungry.

Glace de Viande Blonde ( White Meat Glaze ) is made by reducing a Fond Blanc Ordinaire ( White Stock ) by 75%. This creates a very thick syrup that solidifies when cooled and keeps for a very long time in the fridge.

It's used in many classic white french sauces, and it's always a good idea to make 250ml ( 1 Litre stock ) whenever you make a good quality stock. It's very important to not add salt to your base stock as it will very quickly become overpowering when reducing this much.

A well made Glace should be able to be held upside down for some time without dripping or falling.

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Glace de Viande Blonde ( White Meat Glaze )

• 1 Litre of Fond Blanc Ordinaire ( White Stock )

On the outside of the saucepan mark 250ml ( this will help you guage when it's ready )

Bring the stock to the boil, then reduce to a slow simmer.

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Simmer it stirring occasionally until it has reduced to 250ml ( reduced by 75% ).

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Pour into a sterilized Jar and cool uncovered until room temperature, then close jar and refrigerate.

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last edited by stinky at 14:36:26 27/Sep/08

jim loves a good man gravy.

Sauce Veloute Ordinaire ( Ordinary Cream Sauce ) commonly just called Veloute is the white mother sauce used to make a lot of french classic sauces ( Sauce Allemande, Sauce Andalouse, Sauce Aurore, and many more ).

It is made from mixing a Fond Blanc Ordinaire ( Ordinary White Stock ) with a blonde roux. Pretty straight forwards, the hard part was making the Fond Blanc Ordinaire in the first place.

Sauce Veloute Ordinaire ( Ordinary Cream Sauce )

• 2.5 Litres Fond Blanc Ordinaire ( Ordinary White Stock )


• 1 cup cold water


• 175g flour


• 225g butter

Make the roux by melting the butter over high heat until it foams.

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Turn down the heat to low and add in the flour, stirring immediately.

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Stir every minute or so ( or continuously if you have the patience ) until the roux goes a pale yellow colour and you can't taste the raw flour. Cool it to room temperature, and then put it in the fridge.

When you put the roux into the fridge it's time to bring the stock up to the boil, Once it's boiling add in the cooled roux and stir vigorously for a minute. Bring back to the boil and turn down to a low simmer.

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Simmer for 1.5 hours, skim the top frequently to get rid of any scum.

Strain through a chinois and cool uncovered.

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The final lineup

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stop with the hurting infi

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FOND BLANC URINAIRE

lol ^

nice sauce dude

seems like alot of effort to make something that is only the base of another meal, in reality how much better is it than the stuff you can buy premade from woollies?

seems like alot of effort to make something that is only the base of another meal, in reality how much better is it than the stuff you can buy premade from woollies?

A lot better. It's like buying stock cubes vs making your own stock. Whilst stock cubes might taste ok for 90% of people personally I think they don't taste as good as good home made stock. I will admit some stock cubes are _better_ than others but every time I eat meals made with them my guts just go all funny. Probably because of all the salt and preservatives they put in the stock cubes.... Home made stocks don't keep as long but god damn they're so good!.

I was brought up on home made stuff (or some called "gourmet") so I prefer the good stuff and appreciate the afford that people put in to cook their meals (probably too much haha). I'm no food snob though I'll eat everything but given the choice, of course I'd go with the quality not quantity.

YMMV ...

last edited by Opec at 13:05:48 28/Sep/08