Stock Chart

Homemade stocks are an important part of a well-stocked kitchen and are easy to make. They are the base for soups and many sauces, they are often used in reductions and glazes, and they can be used to flavor preparations in other ways. I have included the techniques and ingredients for making traditional stocks, and for modern demiglace. I have also included the versatile Japanese stock called dashi, which is the easiest and quickest to make and requires only two ingredients.