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Ratio Guide: Basic Consommé

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Basic Consommé

Yield: Approx. 1 gallons

Large ground protein (e.g., beef, chicken, fish)

3lb

White stock (e.g., beef, chicken, fish)

1 lb

Egg whites 

 8 - 12 ea

Mirepoix

 1 lb
Tomato product* (not paste)

10 oz

Salt

2 tbsp
Onion brule (optional)

2 ea (3 oz)

* Loose sachet aromatics as desired

* Tomato product = chopped fresh Roma tomatoes or chopped canned

* Roma tomatoes and their liquid

Note

Regarding multiplying clarification recipes, increase the egg whites only by 20% increments of the base recipe. 

  • E.g., 1x recipe = 10 egg whites 
  • 2x recipe = 10 egg whites x 0.2(20%) = 2
  • 2 + 10 = 12 egg whites needed in 2x recipe

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