At Food Republic, we’re fond of food (in case you hadn’t notcied). But we’re also fond of little a play-on-words action. An example would be, well, fond.
Fond is the French word for stock. There are three classic fonds. First, there’s white stock made with vegetables and poultry (capon, if you’re lucky). The second fond is a brown stock made from beef or veal bones. Lastly, there’s a vegetable stock made from buttered sautéed vegetables. Leave it to the French to guilt us into making our own, rather than pouring it out of a box.
Use today’s Word of the Day: Why Make Stock, Broth And Bouillon?