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A crystal clear consommé, packed full of flavour is a wonderful thing.
Stock is simmered and clarified with protein, vegetables and herbs, and then strained off, leaving an elegant and delicious broth.
It’s a great way to start a meal or as a welcome respite between heavier courses. And it’s actually not that difficult to make once you know how.
We’ve collected five videos that show you how to make a variety of consommés, including recipes from some of the world’s best chefs.