What is Remouillage?

Answer 1

French for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stock pot, add fresh mire poix (onions, celery, carrots) a new sachet (cracked pepper corns, dried thyme, bay leaf, parsley stems in cheese cloth) and enough water to cover bones and mire poix. Treat as original stock: allow to simmer 4 to 5 hours before straining. Remouillage will not be as clear or flavorful as first stock. Often used to make glazes or in place of water when making other stocks.