What is remouillage in stock making?

• A. A stock finished with cream.
• B. The second extraction of bones and vegetables from the same batch, yielding a lighter stock.
• C. A stock made with extra salt.
• D. The first extraction of bones and vegetables, yielding a strong stock.

Answer: (B)

Remouillage is the second extraction of bones and vegetables from the same batch, yielding a lighter stock. In stock making, the first simmer pulls out most of the flavor, gelatin, and minerals. If you start a fresh round with those same bones and vegetables and new water, you get another extraction that is milder in flavor, lighter in color, and thinner in body. This makes remouillage useful when you want a pale, delicate stock or when you’re building sauces where you don’t want the stronger character of the first stock. It’s not about finishing with cream, it’s not about adding extra salt, and it’s specifically the second extraction rather than the initial one.