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Quick Overview of Fond Brun
'Fond brun' is French for 'brown stock'. The plural, 'fonds bruns' is pronounced identically to the singular in French. A 'fond brun' can also be referred to as an 'estouffade'. A fond brun is the basis of the Sauces Brunes.
The difference between 'fond brun' and 'fond blanc is as follows:
Both are usually made from veal bones and meat (although beef and poultry can also be used). For a 'fond brun' you first brown the meat and bones, usually by roasting, and then continue to simmer the stock in the usual way with added vegetables.
'Fond blanc' contains the same ingredients, but the meat is not browned before simmering. 'Fond végétal' is made with vegetables.
- Fond Brun
- foh~ brøh~
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