An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used.
a concentrated stock which is added to sauces and other stocks. Word
a concentrated stock, usually fish stock, flavoured with white wine, vegetables, herbs, etc.
Fumet is a concentrated stock used in small quantities to add flavor to other stocks or to sauces. The term is generally used to refer to stocks in which the solid flavoring ingredients are either fish or vegetables.
The French name for a fish stock. It is usually made with bones and gillless heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine. The entire mixture is slowly brought to a boil, skimmed and simmered gently for 20 to 30 minutes before being strained.
An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
A strong-flavoured cooking liquor used for flavouring...
a concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely-flavored stocks or sauces.
A stock of fish, meat, or game reduced with wine until concentrated
A fumet (French for "aroma") is a type of concentrated stock that is added to sauces to enhance their flavour.
