Sure, you can serve it in a dainty cup with fresh herbs—classic. But consommé is a workhorse. Use it as a base for sauces, poach delicate fish in it, or pour it over rice for instant flavor depth.
My favorite lazy trick: add a splash of sherry and a spoonful of whipped cream on top. It’s called “Consommé à la Garibaldi,” and it sounds so fancy that no one will care it took you ten minutes. (I’m not joking; this is a real thing. Italians know.)
Also, consommé freezes beautifully. Make a big batch, freeze it in ice cube trays, and drop a cube into your stir-fries or stews. Instant umami bomb.
The Twist You Didn’t See Coming
Here’s the ironic punchline: that “fancy” consommé I once envied? It’s actually the cheapest way to impress people. A pound of ground beef, some egg whites, and a carrot cost under ten bucks. You’ll get four quarts of liquid gold.
Meanwhile, a single serving of mediocre consommé at a restaurant costs $12. You tell me who’s the real winner. It’s you. You’re the winner.
So next time you’re simmering bones and someone calls your soup “nice but not consommé,” just smile. Because now you know the secret—and you can make the clear, glorious, slightly neurotic stuff yourself. Go on. Be a kitchen alchemist.
