Which term refers to a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as liquid in stock?

Which term refers to a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as liquid in stock?

• A. Jus
• B. Bouillon
• C. Remouillage
• D. Vegetable Stock

Answer: (C)

Remouillage is the second stock drawn from bones that have already been used in making another stock. Because those bones have already given up much of their flavor and gelatin in the first extraction, the remouillage is weaker and lighter in taste. Chefs often use this lighter stock to stretch a batch of stock, substituting it for water or a portion of the liquid to create a base for new preparations without overpowering the pot with strong bone flavors. This distinguishes it from jus (a concentrated meat sauce reduction), bouillon (a fresh, clear broth), or vegetable stock (which uses vegetables, not bones).

Remouillage is the second stock drawn from bones that have already been used in making another stock. Because those bones have already given up much of their flavor and gelatin in the first extraction, the remouillage is weaker and lighter in taste. Chefs often use this lighter stock to stretch a batch of stock, substituting it for water or a portion of the liquid to create a base for new preparations without overpowering the pot with strong bone flavors. This distinguishes it from jus (a concentrated meat sauce reduction), bouillon (a fresh, clear broth), or vegetable stock (which uses vegetables, not bones).