---
title: "Consommé: what it means in cooking — Tiny Plates"
description: "Consommé is a crystal-clear, richly flavored broth cleared with a raft of egg white and ground meat. See how the raft works and how to keep it clear."
url: "https://www.tinyplates.dev/glossary/consomme"
---

# Consommé

Consommé is a crystal-clear, richly flavored broth cleared with a raft of egg white and ground meat. See how the raft works and how to keep it clear.

Also called Consomme, Clarified broth.

Consommé is a [stock](https://www.tinyplates.dev/glossary/stock) or [broth](https://www.tinyplates.dev/glossary/broth) that has been cleared until you can see through it, and made stronger in flavor at the same time. It is a classic of French cooking and is served hot as a first course, often with a small garnish in the bowl. A good consommé is golden or amber, full of flavor, and has no fat on top.

## How to do it

1. Start with cold, fat-free stock. Skim off any fat.
2. In a bowl, mix lean ground meat (or fish for a fish consommé), finely chopped [mirepoix](https://www.tinyplates.dev/glossary/mirepoix), a chopped tomato, and lightly beaten egg whites. This mix is called the raft. Use about 1 egg white per 1 liter (1 quart) of stock.
3. Stir the raft into the cold stock in a tall pot.
4. Heat slowly, stirring gently, until the mix starts to cloud and rise. Then stop stirring.
5. The raft forms a crust on top. Make a small hole in it so the liquid can bubble through.
6. Keep it at a bare [simmer](https://www.tinyplates.dev/glossary/simmer) for 45 minutes to 1 hour, ladling liquid over the raft now and then.
7. Ladle the liquid out through the hole and strain it through a sieve lined with damp [cheesecloth](https://www.tinyplates.dev/glossary/cheesecloth).

## Why it works

As the egg white heats, its proteins set into a net. That net traps tiny bits of fat and protein that make stock cloudy. The meat and vegetables in the raft also add flavor.

## Common mistakes

* Starting with hot stock. The egg sets too fast and does not trap the cloudiness.
* Stirring after the raft forms. It breaks up and the soup turns cloudy again.
* Boiling. Hard bubbles break the raft apart.
* Using fatty meat. Fat blurs the soup.

## In recipes

A recipe that says "consommé" wants a clear, intense broth. Canned "beef consommé" is usually a stronger, gelled broth and is often used as a base for sauces. A [bisque](https://www.tinyplates.dev/glossary/bisque) is the opposite: thick, creamy and blended.

## Where it comes from

The name is French for "completed" or "concentrated".

## Related terms

* [StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.](https://www.tinyplates.dev/glossary/stock)
* [BrothBroth is a savory liquid made by simmering meat, fish or vegetables in water. Here is how it differs from stock, how to make it and how to keep it.](https://www.tinyplates.dev/glossary/broth)
* [MirepoixMirepoix is diced onion, carrot and celery, usually two parts onion to one each of the others. It is the flavor base of French stocks, soups and braises.](https://www.tinyplates.dev/glossary/mirepoix)
* [SimmerA simmer is liquid kept just below boiling, with small, gentle bubbles rising to the surface. It cooks soups, stews and sauces without toughening them.](https://www.tinyplates.dev/glossary/simmer)
* [CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.](https://www.tinyplates.dev/glossary/cheesecloth)
* [BisqueA bisque is a smooth, rich French soup made from shellfish shells, cream and often brandy. See how it gets its deep flavor and silky texture.](https://www.tinyplates.dev/glossary/bisque)

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