Step 1: Obtain the Stock

Begin with a strong, well-made stock. Taste and evaluate the stock to ensure it is of the proper strength and clarity. If you prepare the stock yourself—especially a brown stock—start at least one day ahead, as it is a lengthy procedure. It must be strained, chilled, and thoroughly defatted before it can be used to prepare aspic.

If you are making a meatless aspic, you will need to prepare the base liquid.