Which of the following is NOT a classic clarifying ingredient for consommé?

• A. Salt
• B. Ground meat
• C. Egg whites
• D. Mirepoix

Answer: (A)

Consommé clarification relies on a raft that traps impurities as the liquid heats. Egg whites coagulate and rise to form a mesh that pulls fines from the stock. Ground meat adds protein and bulk, helping the raft capture particles, while mirepoix provides flavor and extra solids to support the clarification process. Salt is a seasoning and does not participate in forming or strengthening the raft; it’s usually kept back to adjust the flavor after the consommé is clarified. Because the goal is to create a raft that clarifies, the ingredients that actively contribute to that process are egg whites, ground meat, and mirepoix, not salt.