0015 How to Make a Perfect Clarification for Sauces, Consommés & Broths

Ingredients

• 400g beef (shoulder or ribs)

• 80g carrots (diced)

• 1 leek (chopped)

• 40g celery stalk (chopped)

• 200g tomatoes (diced)

• 1 tbsp tomato paste (see Recipe 19)

• 2 egg whites

• 2L water

• 20g coarse salt

• 15 black peppercorns (crushed)

• 50g chervil (chopped)

• 2 cloves

Cooking Time: 1 hour 30 minutes

Instructions

1. In a large pot, combine the chopped beef, diced carrots, leek, celery, and tomatoes.

2. Add the tomato paste and egg whites, then mix everything thoroughly.

3. Pour in the water and add salt. Bring to a gentle simmer over low heat.

4. Let it cook for 1 hour, allowing impurities to rise to the surface.

5. Add the crushed peppercorns, chopped chervil, and cloves. Simmer for another 10 minutes.

6. Strain through a fine sieve or cheesecloth to obtain a clear liquid.

7. Use warm for sauces, consommés, broths, or gelatin-based recipes.

💡 Pro Tip: For an ultra-clear broth, avoid stirring after the initial mix—let the ingredients do the work!