fond de veau

Definition

A rich veal stock reduced to a gelatinous demi-glace, considered the foundation of classical French sauces. The liquid gold that takes days to make properly and costs your firstborn to buy commercially.

Example Usage

The bordelaise sauce started with a base of fond de veau reduced with red wine and shallots.

Origin

French, literally 'veal foundation' or 'veal base'

Fun Fact

A proper fond de veau requires roasting veal bones and simmering them for up to 12 hours, then reducing the stock by half—it's the reason classical French cooking is so labor-intensive.

Source: Classical French haute cuisine standards

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