Classical French Cuisine

Clarifying

Clarifying transforms a cloudy stock into a crystal-clear consomme. The raft (a mixture of ground meat, egg whites, tomato, and mirepoix) forms a protein network at 70-75 °C that filters all suspended particles from the stock. From Escoffier's original method (1903) to HACCP requirements for raw proteins and the transparency test.

85-90 °C maintenance temperature for the raft

70-75 °C albumin coagulation point (McGee, 2004)

200-250 g lean meat per litre of stock (CIA, 2011)

1903 consomme described by Escoffier in Le Guide Culinaire

Requirements

Tall stockpot (marmite) Chinois with cheesecloth or muslin Probe thermometer Skimmer (for ecumer) Newspaper for the transparency test

In brief

[DEFINITION] Clarifying and Consomme

Clarifying is the process of making a cloudy stock or fond clear by using a "raft" (clearmeat). The raft consists of lean ground meat, egg whites, acidic ingredients (tomato), and aromatics. At 70-75 °C the albumin in the egg whites coagulates into a protein network that captures fat droplets, myoglobin fragments, and suspended particles. The raft rises to the surface and carries all impurities with it. The end product is a consomme.

The raft (clearmeat): 200-250 g lean ground meat (beef for consomme, chicken for consomme de volaille) + 2 egg whites + acid (1 tablespoon tomato paste or 2 peeled tomatoes) + cold mirepoix (leek, carrot, celery) per litre of stock. (CIA Professional Chef, 9th ed., Wiley, 2011)
Scientific principle: albumin in egg whites coagulates at 70-75 °C and forms a three-dimensional network. This network acts as a biological filter that attracts cloudy suspended particles, fat droplets, and pigments (myoglobin) and carries them to the surface as it rises. (Harold McGee, On Food and Cooking, 2004)
Always add to COLD stock: adding to warm stock causes uneven coagulation and a cloudy, broken consomme. Cold raft + cold stock heated together slowly = controllable coagulation. (Escoffier, Le Guide Culinaire, 1903)
Temperature protocol: heat slowly (20-30 min) until the raft is fully set. Then maintain at 85-90 °C for 20-30 minutes. Never exceed 90 °C and never stir once the raft has formed.
Transparency test: hold a newspaper beneath the consomme. If the text is legible through the broth, the clarification has succeeded. This is the classic kitchen benchmark for consomme quality.

Three types of consomme

Consomme simple (beef)

Based on veal stock or beef stock. Raft of lean ground beef + egg white + tomato + mirepoix. Classic French consomme. Deep brown, crystal-clear broth as a base for aspic and sauces.

Examples: Applications: clear beef soup, aspic, finishing sauce

Consomme de volaille (chicken)

Based on chicken stock. Raft of lean ground chicken + egg white + tomato + mirepoix. Lighter in colour than beef. Suitable for delicate sauces and refined chicken soups.

Examples: Applications: clear chicken soup, chicken aspic, consomme celestine

Clarified vegetable broth

Without meat: raft of egg whites + tomato juice + mushrooms or shiitake for extra flavour. More difficult than meat-based stock due to lower protein concentration. Suitable for vegetarian dishes.

Examples: Applications: clear vegetable broth, vegetarian aspic

Source: Escoffier, Le Guide Culinaire (1903); CIA Professional Chef (Wiley, 2011); Harold McGee, On Food and Cooking (Scribner, 2004)

Raft composition: the classic ratios (CIA, 2011)

Lean ground meat

200-250 g per litre of stock. As lean as possible: maximum protein extraction, minimum fat addition. Beef, chicken, or game mince depending on the stock.

CIA Professional Chef, 2011

Egg whites

2 egg whites per litre of stock. Albumin in the egg white is the active filtering agent. Yolk is counterproductive: it contains fat that clouds the broth.

Coagulation 70-75 °C (McGee, 2004)

Tomato (acid component)

1 tbsp tomato paste or 2 peeled tomatoes per litre. Citric acid promotes protein coagulation and helps bind dark pigments (myoglobin).

Escoffier, Le Guide Culinaire, 1903

Mirepoix (aromatics)

Leek, carrot, celery. Added for extra flavour. The mirepoix is incorporated into the raft: do not add separately (causes cloudiness).

Classic mirepoix: 2 carrot : 1 leek : 1 celery

ALWAYS USE COLD STOCK AND COLD RAFT. Adding to warm stock = broken raft = cloudy consomme. This is the most common mistake when clarifying and is not recoverable.

Step-by-step method

1

Degrease and cool the stock

The stock must be fully degreased and cold before clarification. Degrease by cooling the stock completely to 4 °C: fat solidifies on the surface and is easily removed. Cold stock is also a HACCP requirement for the next step involving raw meat and raw egg whites.
2

Prepare the raft (cold)

In a cold bowl, mix: 200-250 g lean ground meat + 2 egg whites (no yolk) + 1 tbsp tomato paste + finely chopped mirepoix (leek, carrot, celery). Everything cold. Do not pre-heat. Mix thoroughly into a homogeneous mass.

HACCP: raw meat + raw egg whites = Salmonella and E. coli risk. Use chilled meat (below 4 °C). Refresh the stock after a maximum of 2 hours if the preparation runs over time.
3

Add raft to cold stock

Add the cold raft to the cold stock in a tall stockpot (marmite). Stir thoroughly once to distribute the raft. This is the LAST moment stirring is permitted: from now on, do not stir until straining.
4

Heat slowly

Bring the pot to temperature slowly over medium heat (20-30 minutes). The raft begins to coagulate at 70-75 °C and rises to the surface as a compact mass that has captured all impurities.

Slow heating produces a compact, cohesive raft. Heating too quickly breaks the raft apart and clouds the broth.
5

Maintain at 85-90 °C

Once the raft is fully set and floating on top: maintain at 85-90 °C for 20-30 minutes. Never exceed 90 °C: a rolling boil breaks the raft and clouds the broth again. Make a small hole at the side for temperature measurement.

HACCP: the raft must reach a core temperature of at least 85 °C for 20 minutes to destroy Salmonella in raw egg whites and raw meat. Record in the HACCP log.
6

Perform transparency test

Carefully ladle some consomme without disturbing the raft. Hold the ladle up against the light: the broth should be crystal clear, golden brown in colour. Classic test: hold a newspaper underneath. If the text is legible through the broth, clarification has succeeded.
7

Strain through cheesecloth

Line a chinois with cheesecloth (muslin). Carefully remove the raft with a skimmer. Pour the consomme gently through the chinois WITHOUT pressing. Pressing clouds the broth. The consomme is ready when it has passed completely clear through the cheesecloth.

HACCP: cool to 4 °C within 2 hours (EU 852/2004). Use an ice water bath. Storage temperature: 0-4 °C, maximum 3-4 days. Label with preparation date.

HACCP: Raw proteins and cooling protocol

Raw egg whites and raw meat: Salmonella risk

The raft contains raw egg whites and raw meat. Salmonella spp. and Campylobacter (in raw chicken) are relevant risks. The consomme reaches 85-90 °C, which is sufficient: Salmonella dies at 70 °C after 2 minutes, at 85 °C within seconds. (NVWA, 2023)
HACCP measure: the raft must reach a core temperature of at least 85 °C for a minimum of 20 minutes before the consomme is strained and served. Record the core temperature in your HACCP log.
Use only fresh, uncracked eggs. Eggshell contamination with Salmonella is the most common source in egg white preparations. Crack eggs over a separate bowl, never directly above the stock.

Source: NVWA Food Safety Guidelines for the Hospitality Industry (2023); EU Regulation 852/2004; EFSA Scientific Opinion on Salmonella in Poultry

Cooling and storage of consomme

EU 852/2004: hot consomme (above 63 °C) must be cooled from 85 °C to 0-4 °C within 2 hours. Use an ice water bath: place the pot of consomme in a container of ice water, stir regularly for rapid heat exchange.
Storage temperature: 0-4 °C, maximum 3-4 days. Freezing is excellent: consomme remains crystal clear after thawing provided it is thawed slowly at 4 °C. Always label with preparation date and name.
Consomme aspic (with gelatine): store covered at 0-4 °C. Gelatine melts above 35 °C; never reheat above 50 °C for reuse without losing the structure.

Source: EU Regulation 852/2004; NVWA Temperature Guidelines for the Professional Kitchen

Temperature stages during clarification

Stage	Temperature	Duration	Observation
Start: add raft to cold stock	0-5 °C (cold)	0 min	Mix raft and stock both cold
Heat slowly	5 to 70 °C	20-30 min	Raft begins to coagulate
Raft fully set	70-75 °C	10 min	Albumin set, raft rises to surface
Maintain (simmer)	85-90 °C	20-30 min	Never exceed 90 °C and never stir
Strain through cheesecloth	below 90 °C	5-10 min	Pour gently through cloth without pressing

Source: Escoffier, Le Guide Culinaire (1903); CIA Professional Chef (Wiley, 2011)

Food cost: consomme as a premium product from stock by-products

Stock system as core economics: a well-managed stock system is the foundation for consomme without additional purchase costs. Bone waste (veal bones EUR 0.50-1.50/kg, chicken carcass EUR 0.30-0.80/kg) becomes stock, stock becomes consomme. The raft uses inexpensive lean ground beef (EUR 5-8/kg): 200 g per litre of stock. Material cost per litre of consomme: EUR 1-2. Menu value as a soup: EUR 6-12 per portion.
Stock yield: a consomme preparation yields 60-70% of the volume as a clear product (30-40% is lost to the raft and evaporation). Calculate: 2 litres of stock yields approximately 1.3 litres of consomme. Adjust your stock production to this yield for the cost calculation.
Aspic as zero-waste presentation: consomme with gelatine becomes aspic. Surplus consomme that is not served immediately can be converted into aspic cubes for garnishes, terrines, or charcuterie. Zero waste, premium presentation, virtually no additional material costs.

Frequently asked questions

Why is the raft always added cold to cold stock?

If the raft is added to warm stock, the protein coagulates immediately and unevenly. Loose coagulum clumps form that circulate through the broth and cause cloudiness instead of a cohesive raft. By heating cold raft + cold stock together slowly, the albumin coagulates gradually and forms a compact, even raft. This is the most common mistake when clarifying and cannot be corrected. (CIA Professional Chef, Wiley, 2011)

What does tomato do in the raft?

Tomato contains citric acid that serves two functions: (1) it promotes protein coagulation by lowering the pH (protein coagulates faster in a slightly acidic environment); (2) citric acid helps bind dark pigments such as myoglobin to the protein matrix, contributing to a clearer end product. The tomato also adds subtle umami depth to the consomme. (Escoffier, Le Guide Culinaire, 1903)

How do I know if my consomme is properly clarified?

The transparency test: hold a newspaper beneath the bowl of consomme. If the text is legible through the broth, clarification has succeeded. Visually: the consomme should be golden brown and completely clear without visible suspended particles. Escoffier called consomme "la bouillon portee a sa perfection": broth brought to its perfection.

May I stir while the raft is floating?

Never stir once the raft has formed. Stirring breaks the raft into smaller fragments that permanently cloud the broth. This is irreversible: a broken raft means starting over. Make a small hole at the side of the raft for temperature measurement. Carefully skim off foam with a skimmer at the edge. (Escoffier, 1903)

How do I store consomme?

Cool: from 85 °C to 4 °C within 2 hours via ice water bath (EU 852/2004). Store: 0-4 °C, maximum 3-4 days. Freeze: excellent, consomme remains clear after slow thawing at 4 °C. Label with preparation date. Aspic with gelatine: store at 0-4 °C, melts above 35 °C.

Legal information & disclaimer — click to read

Informational disclaimer

The information on this page is intended solely for educational and informational purposes for hospitality professionals. KitchenNmbrs B.V. strives for accuracy and timeliness but cannot guarantee that all information is fully correct, complete or up-to-date at all times. Culinary techniques, scientific insights and food safety guidelines may change.

Professional responsibility

Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.

Limitation of liability

To the extent permitted by law, KitchenNmbrs B.V. disclaims all liability for direct or indirect damage arising from the use of information on this page. This includes but is not limited to: financial damage from incorrect cost price calculations, damage from food safety incidents, and damage from technical errors or unavailability of the website. The information on this page does not replace professional culinary advice or legal advice.

Calculate the cost of your consomme and broth-based dishes

KitchenNmbrs automatically calculates stock costs including bone waste and garnish. From raw purchase price to cost per portion of consomme.

7 days free. No credit card required. Start free trial →

Sources and legal information

Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903; reprint Wiley, 2011)
CIA (Culinary Institute of America) — The Professional Chef, 9th edition (Wiley, 2011)
Harold McGee — On Food and Cooking (Scribner, 2004) — albumin coagulation and protein chemistry
NVWA — Food Safety Guidelines for the Professional Kitchen (2023)
EU Regulation 852/2004 — Food hygiene and cooling protocols