Homemade veal stock is gold in the kitchen, but it takes hours to make from scratch. This recipe is the quick solution: a stock based on ready-made veal stock from the shop, adjusted with a little soy sauce and thickened with cornflour until it is just right. The result is a stock with good depth and body, ready to use in under ten minutes.
I use this stock as a base when I make sauces for steak or lamb dishes, as stock in risottos, or as a cooking liquid for vegetables. The Chinese soy sauce sauce adds colour and a subtle umami flavour without making it taste Asian; it is a trick many professional chefs use to give sauces more depth.
The recipe makes enough sauce for two to three people. Feel free to double the quantities and freeze in ice cube trays, then you will always have veal stock to hand without standing and stirring a pot for hours.
Homemade veal stock takes hours on the hob. This stock is the shortcut, based on ready-made veal stock from the shop, but adjusted enough to taste like something you have been tending all day.
It is ready in under ten minutes and can be used for everything: as a sauce, for cooking rice and potatoes in, as a base for gratins, or straight into a mug as a quick broth.
If you do not have homemade veal stock in the freezer, this is a good replacement.
Put everything in a saucepan and bring to the boil.
Tips and variations
- Soy sauce and Worcestershire sauce add depth, so start with small amounts and taste as you go.
- Thicken with cornflour mixed with cold water for a slightly thicker consistency.
- Add a splash of red wine or Madeira for a more complex flavour.
- Freezes easily in portions for later use.
- If you make stock from bones instead, roast the veal bones in the oven until deeply golden and caramelized before boiling for a richer, darker stock.
- If you simmer stock from bones, skim off the foam that rises to the surface during the first 30 minutes for a clear, clean stock. This quick stock needs no skimming.
- If you have made stock from bones, strain it and let it cool. The fat solidifies on top and can be easily removed once the stock is cold.
🍷 Wine pairing
Chardonnay: Dishes based on veal stock pair beautifully with white wines with good acidity. A Chardonnay or a Sauvignon Blanc is an excellent choice.
Frequently asked questions
Yes, absolutely. Beef stock gives a stronger, darker flavour. Use a little less, as it is more intense than veal stock.
Yes, freeze it in ice cube trays or small plastic containers. It keeps for 3 months and is incredibly handy to have ready.
Concentrated stock (fond) is more intense and is used as a base. Broth is diluted stock, ready to be served as a soup or used directly in a sauce.
This quick stock only needs to come to the boil, and it is ready in a few minutes. If you make veal stock from bones instead, it should simmer for 4 to 6 hours over low heat. Low and slow cooking extracts maximum gelatin and flavour from the bones.
This quick stock is made without bones, so there is no marrow here. If you make stock from bones instead, the marrow melts out during cooking and enriches the stock. It can also be scooped out and eaten on toasted bread with flaky salt.
For updates, follow the blog on these social media platforms:
Veal stock
Easy and fast veal broth
Ingredients
Instructions
-
Mix all the ingredients in a saucepan and bring to the boil.
Notes
Tips: Bring the stock to the boil and let it simmer for a couple of minutes until the cornflour has thickened it, never boil hard. If you make stock from bones instead, skim the surface regularly during the first 30 minutes for a clear, clean stock.
Storage: Keeps in the fridge for 4 days. Freeze it in ice cube trays for easy use in sauces and risotto.
FAQ: If you make stock from bones instead, roast the bones in the oven at 200°C for 30 minutes before simmering for a darker, more aromatic stock.
Nutrition per serving
- Calories
- 14 kcal
- Carbohydrates
- 3 g
- Protein
- 1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Polyunsaturated fat
- 0 g
- Monounsaturated fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 658 mg
- Potassium
- 28 mg
- Fiber
- 0 g
- Sugar
- 0 g
Nutrition values are estimates.