Aromatics and stock

[naf]

This topic is similar to an earlier thread. For reference, the other one is about fond, not stock. You can get some ideas, just in case.

Do you use your own fond for sauce making at home ?

I live in Copenhagen, Denmark, and I have almost given up on buying fonds for when I want to make my own reduction sauces at home. The fonds in the supermarkets here are either far too salty or simply don’t taste well. I do buy fonds at my local butcher once in a while, but the butcher fonds are quite expensive. I’ve started making my own fond, but not the classsical way. I use a speedier version, but it still takes almost 2 hours to make. The result with home made fond, even my speedy vers…