Stock is the liquid that forms the foundation of sauces and soups.
Stocks consist of:
- 5 parts nourishing element
- 1 part mirepoix
- Bouquet garnish
- 10 parts liquid
Nourishing elements are the most important part of stock. The nourishing elements provide color, flavor, and nutrients.
Nourishing elements are:
- fresh bones
- meat trimmings
- fish trimmings for fish stock
- vegetables for vegetable stock
Bouquet garnishes are typically vegetables or herbs that add color, flavor, and nutrients to the stock.
The bouquet garnishes are sometimes tied in butchers twine and added to the liquid for easy removal or added directly to the liquid and later strained.