Techniques

Daniel Boulud Makes Consommé

Patience and impeccable ingredients are all it takes to make consommé, the canonical—and most elegant—French soup. See how Daniel Boulud does it

By SAVEUR Editors

Published on January 6, 2015

See the original article Clear as Day »
See the step-by-step gallery How to Make Consommé »

Keep Reading

Rose Petal Rice Pudding

Around the World in 10 Rice Puddings

By MEGAN ZHANG
Roasted Mango Sombi

Sombi (Senegalese Coconut Rice Pudding)

By PIERRE THIAM
The Crab Crack Cooper

How to Host a Lowcountry Boil, According to an Expert

By ELLEN FORT
Quadrucci in Brodo con Spinaci (Pasta Squares and Spinach in Broth)

Quadrucci in Brodo con Spinaci (Pasta Squares and Spinach in Broth)

By LEAH KOENIG
Natto Gotan

Natto Gohan

By MEGAN ZHANG
There’s a Lot to Love About Natto

There’s a Lot to Love About Natto

By MEGAN ZHANG
Chagayu (Tea Porridge)

Chagayu (Tea Porridge)

By YASUNORI IWATA
Apple Fritters with Vanilla Sugar

Apple Fritters with Vanilla Sugar

By LEAH KOENIG
Peach and Fennel Salad with Sweet Tea Granita

Peach and Fennel Salad with Sweet Tea Granita

By JOEY EDWARDS
Techniques

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe