A stock is a foundational liquid prepared by simmering bones, vegetables, and aromatics in water to extract flavor, body, and nutrients. White stock, or fond blanc, is a clean and delicately flavored preparation that serves as the base for lighter soups, sauces, and many other dishes. This neutral liquid is defined by specific ingredients and preparation methods designed to maximize clarity and lightness.
Core Components of White Stock
White stock relies on unroasted bones, typically chicken, veal, or fish, to establish its primary flavor profile. Before simmering, bones are often rinsed in cold water or briefly blanched to remove impurities like blood and residue that could cloud the final product. This maximizes flavor extraction from the bone marrow and connective tissues without adding color.
The aromatic foundation is provided by a standard mirepoix, a combination of onions, celery, and carrots. These vegetables are added raw, not browned, to prevent the stock from developing dark color or caramelized flavor notes. For preparations using lighter meats, such as fish or veal, carrots are sometimes minimized or omitted entirely to ensure the resulting liquid remains colorless and neutral.
Secondary flavor layers come from a sachet d’épices, which usually includes parsley stems, bay leaves, peppercorns, and thyme. These aromatics are tied together in cheesecloth and submerged into the liquid, allowing their essential oils and subtle flavors to infuse the stock during the slow cooking process. The combination of uncolored bones and fresh aromatics creates a clean flavor that will not overpower the finished dishes.
The Preparation Process
The process of making white stock begins with the ingredients fully submerged in cold water. Starting with cold water allows water-soluble proteins, such as albumin, to dissolve gradually before they coagulate. This slow temperature rise ensures these proteins and other impurities rise to the surface as a scum, where they can be removed.
The pot is brought to a gentle simmer, never allowed to reach a rolling boil. A vigorous boil causes impurities to break up and become suspended in the liquid, resulting in a cloudy stock. Maintaining a low, slow heat extracts collagen from the bones, which gives the finished stock its body and mouthfeel.
Constant skimming of the impurities and fat that rise to the surface ensures maximum clarity and a clean flavor. The required simmering duration varies depending on the main ingredient. Fish stock, or fumet, may only need 30 to 45 minutes, while chicken stock typically requires 4 hours, and veal stock often needs 6 hours to fully extract flavor and gelatin. Once complete, the stock is strained through a fine-mesh sieve, often lined with cheesecloth, and then cooled rapidly to prevent bacterial growth.
What Makes White Stock “White”
The term “white” refers to the visual characteristic of the finished product: a pale, nearly colorless or light golden liquid. This distinction is a direct result of the preparation technique, which avoids any form of browning or caramelization. Unlike brown stock, which requires roasting the bones and sometimes the mirepoix before simmering, white stock uses raw or blanched ingredients.
Rinsing or blanching the bones removes surface impurities and blood, preventing them from adding color and cloudiness to the liquid. The absence of high heat means that no Maillard reaction—the chemical process that creates rich brown colors and deep, savory flavors—takes place. The resulting stock is light in both color and flavor, providing a delicate base that enhances rather than dominates the final dish.