What Is Veal Stock? Tips and Tricks for Making and Cooking With Veal Stock
Written by the MasterClass staff
Last updated: Aug 23, 2021 • 2 min read
Veal stock encapsulates the soul of French cuisine. Veal may not be as ubiquitous as chicken, beef, or vegetables, though it is equally straightforward to make. The results leave you with a rich, velvety base for making classic sauces including sauce espagnole, demi-glace, and pan sauce.
What Is Veal Stock?
Veal stock is made by cooking veal bones with a small amount of veal meat, mirepoix (the French culinary term for a mixture of onions, carrots, and celery stalks), and aromatics (like bay leaves or black peppercorns) in water. The solids are strained, leaving a stock base for stews, soups, braises, and sauces. Find Chef Thomas Keller’s veal stock recipe here.