This article provides an overview of veal stock, what it tastes like, its availability, alternative names, and of course what other ingredients make veal stock substitutes.
What is Veal Stock?
Veal stock is a flavoring liquid made from the cooked fat juices of veal bones, water, and mirepoix. The latter is a French term for a mixture of onions, carrots, celery, and aromatics, such as bay leaves and peppercorn.
It is often used as a rich base for soups, sauces, and stews. Veal stock is very common in French cuisine, especially in French onion soup.
What does Veal Stock taste like?
Veal stock has a rich velvety flavor, with a deep veal taste.
Is Veal Stock readily available in Supermarkets?
Veal stock should be available in larger supermarkets, in certain countries, such as France and the US. In other countries, where eating veal is less common, it may be harder to find outside of specialty stores and butchers.
What are some alternative names for Veal Stock?
There are two types of veal stock, white and brown, and may be referred to as this.
What is a good substitute for Veal Stock in recipes?
Luckily, there are a number of great substitutes for veal stock. These include:
- Of course, you can make your own Veal Stock using veal bones, water, onions, carrots, celery, and aromatics, such as bay leaves and peppercorn.
- Otherwise, any other stock will work almost as well
- Port Stock
- Beef Stock
- Chicken Stock
- Turkey Stock
- Vegetable Stock