Balance the Ingredients

The final decision as to how stocks will be prepared depends on the kitchen’s cooking style and budget. The chef will have to rely on experience and expertise to balance the components in the stock to derive the best flavor from the ingredients.

If a stock is to be radically reduced for sauce making or if double or triple stocks are being prepared, the chef must determine whether additional vegetables and a second or third bouquet garni are needed. If too many vegetables are added to the preliminary stock or if additional vegetables are added at each stage in the preparation of a double or triple stock, the natural sugars in the vegetables may become too concentrated, and the stock will be too sweet. You may find that, as the stock nears completion, one of the vegetables or one of the herbs in the bouquet garni is too assertive; decrease the amount of that ingredient the next time you make the stock.