Stocks: A Building Block of Sauce Making

Basic Chicken Stock Recipe
Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.

Vegetable Stock Recipe
Compared with the procedure for making stocks from bones, making vegetable stocks is a snap. In fact, the total cooking time shouldn't exceed 45 minutes.

Fish Stock Recipe
Fish stock, or fumé, is great for making fish soups, chowders and sauces. Here's a simple fish stock recipe you can prepare in about 45 minutes.

White Veal Stock Recipe
White veal stock is mainly used for making veal velouté and its derivative sauces like the allemande. Here's a recipe for how to make white veal stock.

Court Bouillon Recipe
Court Bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. Learn how to prepare a simple court bouillon.

Turkey Stock Recipe
Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.

Turkey Stock Recipe
Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.

Stock Making Basics
Preparing high-quality stocks requires understanding all the components that go into a stock, and how each one affects the final product.

How To Make White Stock
White stock is the basis for classical sauces such as the Allemande and Suprême.

How To Make Brown Stock
The procedure for making brown stock differs from that of white stock mainly in that instead of blanching the bones beforehand, they are roasted instead.

Step-By-Step: How To Make Brown Stock
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat. This tutorial shows you, step-by-step, how to make brown stock.