Fond Lié or Jus Lié II

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.