Ah, consommé. This is the overachiever—clarified, crystal-clear, and refined. To get it, you take a good stock or broth and pull a culinary trick called clarification.
You whisk in a “raft” of egg whites, ground meat, and vegetables, which slowly rises to the surface as it simmers, trapping all the cloudy bits. What’s left is a liquid that looks like liquid gold—absolutely translucent and intensely flavorful.
Consommé is the dish you order at a fancy restaurant when you want to feel sophisticated. But here’s the fun secret: you can make it at home for a fraction of the cost, and you’ll feel like a sorcerer when you see that clear broth.
