Beef Consommé

Beef Consommé
Serves 10


  • 2 quarts Water
  • 2 each Egg Whites
  • 1/2 tsp. Vinegar


  1. Bring water and beef base to a boil, skimming the surface as foam rises
  2. Strain broth through a fine china cap or strainer
  3. Allow broth to cool to 100°F
  4. In a mixing bowl lightly whip egg whites and vinegar
  5. Whip egg white mixture into beef broth
  6. Bring broth to a slow boil and lower heat
  7. Do not allow to boil or the raft will break up and not allow broth to clarify
  8. Create a small hole in the raft near the edge of the pot
  9. Allow broth to simmer for 10 minutes
  10. Remove from heat and allow to cool before straining
  11. Do not break up or disturb raft except for a hole large enough to use ladle to extract broth and strain
  12. Gently strain through a very fine strainer. A coffee filter is helpful to remove any possible particulates that break away from the raft
  13. If you have a pot with a spigot on the bottom the work great
  14. This procedure should work with most of our stock bases- Try Lobster consommé or chicken