Now knowing how to make blanc fond we can continue on the flow chart with brown veal fond.Basicallyit is the almost the same as a blanc fond we just add tomato paste during the process and browning the bones to get a nice brown color. This program doesn’t allow me to post more then 1 recipe in a single post so i have to do this seperate. ( .



The difference between the blanc fond and the brown fond is the browning of the bones and we also add some tomato paste. here is the recipe :

Brown veal fond
Recipe Type: sauce
Author: Chef Marcel
Prep time: 45 mins
Cook time: 480 mins
Total time: 8 hours 45 mins
Brown fond we use for the base of many sauces also for salpicons ,braise fluid
  • 8 kilo veal bones,joints, cuts
  • 500 gram carrot
  • 500 gram onion
  • 500 gram leek
  • 500 gram celeriac
  • 10 pieces parsley stems
  • 5 gram thyme
  • 3 piece of bay leaf
  • 10 gram crushed black pepper
  • 500 gram tomato paste
  • 10 liter cold water

1. brown bones and joint cuts etc in an oven of 200 ° C
2. add mirepoix,herbs and spices and color them with the bones for a while so everything will be a brown color

3. remove the excess fat/oil and add tomato paste
4. brown this for a little while with the bones
5. add a little bit of water to remove the flavor from the bottom
6. add cold water and keep till boiling point
7. degrease and remove the foam that comes up to the surface
8. do this for the coming 8 hours, remember you can not boil the fond! when to many water evaporates add some
9. place the fond through a cloth and strainer down,make portions and keep in freezer