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How to Make a Remouillage

Learn how to make a remouillage of rewashing already used bones to make a delicious stock that can be used for soups, stews, or sauces.

Prep Time
10 mins
Cook Time
4 hrs
Servings: 2 gallons
Calories: 161 kcal
Course: Condiments
Cuisine: French

Ingredients

  • 16 pounds of leftover cooked veal or beef bones
  • 4 roughly chopped yellow onions weighing a total of 1 pound
  • 4 roughly chopped ribs of celery weighing a total of 8 ounces
  • 4 peeled or unpeeled roughly chopped carrots weight a total of 8 ounces
  • 4 to 6 sprigs of thyme
  • 4 to 6 parsley stems
  • 15 to 18 peppercorns
  • 3 to 4 garlic cloves

Instructions

    Cup of Yum
  1. Once you’ve completely drained the stock, return the bones, cooked mirepoix, spices, and herbs in the pot and onto the cooktop.
  2. Completely cover the bones in 2 to 2 ½ gallons of cold water. The water should cover the bones by at least 2 inches, but no more than 4.
  3. Next, add in the onions, celery, carrots, thyme, parsley, peppercorns, and garlic. You can also place the spices and herbs on a 1 x 1 square foot piece of cheesecloth. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
  4. Simmer the stock of low to medium heat for 3 to 6 hours. The timing of this cook will depend on how much you cooked the initial stock for. If you cooked the first stock for 6 hours, you could cook the remouillage for up to 6. If you cooked the first stock for 8 hours plus, then you only will be able to get as much flavor from the remouillage as possible in 3 or so hours.
  5. Come back every hour to skim and discard any impurities or fat that collects at the top using a ladle.
  6. Strain the stock completely using a chinois, fine mesh strainer, or cheesecloth.
  7. Use it, or store in the fridge or freezer for a later date.

Notes

  • A humble piece of advice for making my Remouillage recipe is to skim the top every hour while it simmers. It might seems like a minor detail, but it really helps keep the stock clean and the flavor pure.
  • Make a small sauce: I like to use remouillage as a base for small sauces by building on it with other ingredients. For example, I start with veal stock, make espagnole, and then turn it into a rich demi-glace.
  • Compost the bones: After I strain the stock, the bones are usually soft and broken down. I often add them to my garden compost to help enrich the soil.
  • Cool it properly: After I strain the remouillage, I let it cool completely before storing it. This helps prevent condensation in containers and keeps the flavor fresh.
  • Label and date: When I freeze remouillage, I always label and date the container. That way, I know exactly how long it’s been stored and what I’m working with.
  • Make-Ahead: You can make this up to 2 days ahead. Store it according to the directions below.
  • How to Store: Cool, cover, and keep the remouillage in a container for up to 5 days. This will freeze well in large or smaller containers for up to 6 months. Thaw it in the fridge for 1 day before reheating.
  • How to Reheat: Add the desired amount of remouillage to a pot and heat over low to medium heat until warm.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 37g (12%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 159mg (7%) Potassium 971mg (28%) Fiber 9g (36%) Sugar 16g (32%) Vitamin A 21013IU (420%) Vitamin C 33mg (37%) Calcium 145mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 2gallons

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 37g 12%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.1g 1%
Sodium 159mg 7%
Potassium 971mg 21%
Fiber 9g 36%
Sugar 16g 32%
Vitamin A 21013IU 420%
Vitamin C 33mg 37%
Calcium 145mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.