02/15/2026
Clarifying broth (consommé) removes impurities and fat for a crystal-clear, flavorful result, typically achieved by simmering cloudy stock with a "raft" of egg whites, vegetables, and sometimes lean meat. The egg whites coagulate, trapping floating particles while adding flavor. It is crucial to start with cold, defatted stock and simmer gently without stirring to maintain clarity.
