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Wayne Gisslen

Fond Lié or Jus Lié II

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Preparation info
  • Yield:

    1 qt

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 qt

Method

Procedure

  1. Bring the stock to a boil in a saucepan. Reduce heat to a simmer.
  2. Dissolve the starch in a small amount of cold stock or water. Stir it into the simmering stock.
  3. Simmer until thickened and clear.

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