Step 3: Season the Clarified Stock

Season the correct amount of clarified stock with salt and, if desired, additional flavorings. It is best to add salt while the clarified stock is still warm so the salt dissolves quickly. However, you should add other seasonings, and taste and evaluate the stock, at room temperature or slightly colder, because that is the temperature at which the aspic will be served.

The seasonings must not destroy clarity. For example, do not add ground pepper because the flecks of pepper will mar the crystal-clear appearance of the final product. Instead, add solid seasonings during the clarification process.