Fond is a flavourful cooking liquid made from bones, meat, fish or vegetables that serves as the base for sauces, soups and risotto.

Origin

The word is French and means base or bottom. A good fond adds depth to dishes without flavour enhancers. Vegetable fond suits flexitarian cooking particularly well.

How to

Start with cold water and the ingredients, then let it simmer gently rather than boil hard. Skim off the foam that rises and strain the fond through a sieve at the end. For a dark fond, roast the vegetables or bones first.

Common mistake

Don't salt the fond too early. As it reduces, the flavour concentrates and it quickly turns too salty.

Related recipes

An important basis - selfmade vegetable broth, Authentic Japanese Dashi Broth Recipe: Umami-Loaded Delight

Related terms

Carcass, Reduction, Dashi