It’s great as a substitute for any recipe that calls for broth, but also doubles as a fantastic all-purpose seasoning. —V.W., Alton, Illinois If it’s just right, use that formulation. Recipe Calls for Beef Consomme, any Substitutes? If your recipe calls for condensed broth and you only have consomme, slowly dilute the consomme. So I have a recipe that calls for beef consomme and I can't seem to find a consistent source for it, my supermarket that carries it seems to only have it off and on. While close to each other in the flavor profile, consomme is the strongest of the beef liquids. I am planning on trying a Rachael Ray recipe for French Onion Soup topped French bread pizza. To turn that somewhat cloudy brown stock into clear consommé, the stock is gently simmered with a mixture of lightly whipped egg whites and lean ground meat, which congeals and floats to the surface forming what’s known as a raft. Measuring the amount you need from there should work :3.. Beef Bouillon granules are concentrated beef stock which is then dried and ground into granulated form. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.The key to making a high quality consommé is simmering; the act of … To refrigerate beef consomme or broth, put it in an airtight container or a zip lock bag and store it in the fridge for up to 3-4 days. Start with a cup of consomme and add 1/2 cup of water. The granules are placed in warm water an dissolved before use. Use as a soup base for soups and stews or for a quick broth or stock replacement. See The Best Soups In the World, by Clifford Wright. Substituting Consomme for Condensed Broth. After caramelizing onions and deglazing with sherry, you are supposed to add a can of beef consomme and cook to thicken up. A consomme is made from stock, which is made from bones. What you COULD do is make a rich vegetable broth and use unflavored gelatin to mimic the effect of the bones and connective tissue. Are those ingredients interchangeable? A broth is basically a clear soup made by simmering meat and vegetables (or just vegetables for a vegetable broth). This, at first glance, seems to be the same as a stock. I can't get beef consomme at my grocery store. Difference Between Broth and Stock. I love making my own homemade seasonings . Taste. Ginger: substitute allspice, cinnamon, mace, or nutmeg; Mace: substitute allspice, cinnamon, ginger, or nutmeg; Mustard: substitute wasabi powder (using only 1/4 to 1/2 as much as the recipe calls for since it is hotter), horseradish powder, or dry mustard powder using 1 teaspoon dry mustard powder for every 1 tablespoon prepared mustard DEAR KAREN: Some recipes call for bouillon cubes or granules, and some call for broth. You can also add soup bones or oxtails to the pot, removing them (any meat stays in the pot!) 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