A consommé is a clear, flavorful broth that can serve as the basis for a variety of dishes, from soups and sauces to risottos and more. Making a basic consommé may seem intimidating at first, but with careful attention and patience, you can create this culinary masterpiece right in your own kitchen. Follow these steps to make a basic consommé.

Ingredients:

– 2 lbs bone-in meat (chicken, beef, or veal)

– 1 large onion

– 1 carrot

– 1 celery stalk

– 2 cloves garlic

– 6 cups cold water

– 3 egg whites

– Salt and pepper to taste

– Fresh herbs (parsley, thyme, bay leaf)

Step 1: Prepare the ingredients

Start by chopping the onion, carrot, celery, and garlic. You want the pieces to be small but not minced. The bones should be clean of any extra fat or meat but still contain some connective tissue. This will help to create a richer broth.

Step 2: Create the stock

In a large pot over medium heat, combine the chopped vegetables with your chosen bone-in meat. Add cold water until everything is covered by an inch or two. Make sure to start with cold water because using hot water could result in a cloudy stock.

Bring the mixture to a gentle simmer. Skim off any foam or impurities that rise to the surface while avoiding removing too many of the vegetables or meat.

Step 3: Clarifying the stock

While your stock simmers gently for at least two hours, separate the egg whites from their yolks in a separate bowl and discard the yolks.

Once the stock has simmered for two hours and is rich in flavor, strain it through a sieve into another pot. Remove any remaining solids and discard them.

Step 4: Finishing the consommé

Add the egg whites to the strained stock and whisk them in thoroughly. Bring the stock back to a gentle simmer while continuously whisking. With time, the egg whites will form a “raft” on the surface, trapping any impurities and proteins that are left in your consommé.

Let your consommé simmer gently for an additional 30-45 minutes without stirring. The raft of egg whites will become more solid as it traps the impurities, clarifying your broth.

Step 5: Straining the consommé

At this point, your consommé should be clear with no cloudiness or impurity. Carefully remove the pot from heat and let it sit undisturbed for about ten minutes.

Once your broth has settled, you will need to strain it through a cheesecloth or fine mesh sieve. Be gentle and careful not to disturb the raft of egg whites as you pour off your now crystal-clear consommé.

Step 6: Seasoning and serving

Once strained, you can add salt, pepper, and fresh herbs to taste. Be sure to check your seasoning carefully (especially when using herbs) to avoid overpowering the delicate flavor of the consommé.

Now that your basic consommé is complete, it can be enjoyed either as a standalone dish or be used as a base in countless other recipes. Your understanding of this classic culinary technique will give you plenty of opportunities to impress family and friends alike with your newfound skillset.