Fond Blanc
(White Bouillon) Recipe

Origin: France      Period: Traditional

Ingredients:

1.125g knuckle of veal (or veal bones)
250m white wine
generous squeeze of lemon juice
3l cold water (about)
150g onions, sliced
150g carrots
1 celery stick
1 bouquet garni
1 tsp salt
3 white peppercorns

Fond Blanc
(White Bouillon) Preparation:

Method:

Place the veal knuckle in a large pan, cover with cold water and bring to a boil, skimming off any scum that rises to the surface. Drain the bone and rinse. Return to the pan then add the wine and bring to a simmer. Cook until the wine has reduced to 2 tbsp. Now add the lemon juice and water and bring slowly to a boil, skimming off any scum that surfaces. Add the vegetables and bouquet garni then season with the salt and white peppercorns. Bring back to a boil then partially cover the pan with a lid and simmer gently for about 150 minutes.

Taste towards the end of the cooking time and when the flavour is very strong strain the liquid and set aside to cool (you can add more water to the bones and vegetables to make a 'second', less strong, stock).

When the fond is absolutely cold remove any fat that's congealed on the surface (all the fat must be removed at this point). Fond blanc can also be made with a piece of pig's head.

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