Everything tastes better with a spoonful of fond
We have a new obsession in the editorial office: fond. Almost every dish benefits from a spoonful of this stuff. But what exactly is fond, and how do you use it?
Fond is basically just stock, but reduced down very intensely, which makes the flavor incredibly concentrated. A spoonful in your sauce, or to deglaze the pan, works wonders. Because it is made from bones, it is gelatinous. Easy to spoon, this jiggly stuff.
There is a whole list of different types of fond: game, veal, chicken, poultry, fish, and wild mushroom. The ones made with bones are my favorite, because they are naturally gelatinous. Fish or mushroom fond often has a thickener added.
Blanc or brun
When the ingredients are put directly into the water to cook, you call the fond blanc; if you brown the ingredients first, you get a brun. Browning the meat first creates a much more intense, roasted flavor. A blanc is more neutral and therefore more versatile. Mostly, see what you prefer and what suits each dish.
I always have veal and chicken fond at home. I buy veal fond from the butcher; making it yourself takes a lot of time and, because you need a lot of veal, costs a lot of money too. I make chicken fond myself by reducing stock down considerably, but it is also available ready-made. Do buy it from a butcher or poultry specialist, though—the quality is considerably better there.
Into the kitchen
Yes, you have your fond at home. Now what? For starters, your chicken stock cubes can go straight in the trash, because a spoonful of chicken fond amounts to the same thing. Only tastier.
Deglazing
Cooked a steak? Meatballs, chicken thighs, or saltimbocca alla romana? Deglaze the pan with a teaspoon of fond and a splash of water. Remove the pan from the heat and stir in a cold knob of butter to thicken the sauce slightly. Make sure you have enough bread to mop up every last bit.
Sauces
French classics such as bordelaise and espagnole are made with fond. But even when you are making a ragù for pasta or slow-cooked stewed meat, a spoonful of fond certainly cannot hurt.
Fond with everything
Fond actually makes almost every dish taste better. Braised vegetables can come alive too. Are you looking for a silky component while cooking, or is something still missing—a little extra umph? Fond is the answer.
