Wayne Gisslen

Fond Lié or Jus Lié II

Preparation info

  • 1

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

Production

  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.

Per 1 fl oz (29.57 mL): Calories, 5; Protein, 0 g; Fat 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber; 0 g; Sodium, 0 mg.