All-natural stocks made with culinary tradition

From our stockpot
to your kitchen

Our stocks are made from slow-roasted bones with a minimum requirement of 20% meat content, as well as choice top-grade produce and aromatics — always locally sourced, all-natural and additive-free.

Every batch is made by chefs for chefs to ensure the best culinary experience for your restaurant. Slow-cooking yields an incomparable depth of flavor, which we capture by filtering and then passing the stock through double muslin twice prior to freezing for freshness.

Veal Stock

Milder than beef stock yet full of rich flavor, balance and smoothness, Veal Stock is crafted from calves' neck bones, hand-cut mirepoix, leeks, Califonia tomato, aromatics and fortified with calves' feet.

Beef Stock

The essence of roasted beef in a medium-bodied reduction, our Beef Stock is made from antibiotic-free neck bones, hand-cut mirepoix, California tomato, aromatics and fortified with cow's feet.

Golden Chicken Stock

Perfect for broths and consommés, our Golden Chicken Stock is made from roasted ABF chicken frames and necks, hand-cut mirepoix, aromatics, a hint of California tomato and chicken feet to provide a proper finish.

White Chicken Stock

Lighter in flavor for dishes with a more delicate profile, our White Chicken Stock is crafted using chicken frames, hand-cut mirepoix, aromatics and chicken feet for light, satisfying flavor.

Lamb Stock

The characteristic flavor of seasoned roast lamb goes into our Lamb Stock, which is crafted from domestic lamb shoulder, hand-cut mirepoix, aromatics, a touch of rosemary, California tomato and lamb's feet to round out this full-bodied stock.

Duck Stock

A golden poultry stock with a deep, rich, complex flavor, our Duck Stock is made from the bird’s frame, hand-cut mirepoix, aromatics and fortified with duck feet to provide a delicate and complex stock like no other.

Turkey Stock

Comparable to chicken stock with a more distinctive poultry flavor, our Turkey Stock is made from the bird’s frame, hand-cut mirepoix and neck bones.

Mushroom Vegetable Stock

Proper Stock and Sauce Co. Mushroom Vegetable Stock is a full bodied savory blend of heirloom mushrooms, fresh cut yellow onion, leek, carrot, garlic, herbs, and spices that is slow simmered to perfection.

Preferred by chefs for depth of flavor with room to customize.

A recipe for
authenticity

The idea for Proper Stock & Sauce Co.™ came to Chef Thomas Keller when he was sourcing premium, authentically crafted stocks for his own restaurants. He found he was returning time and again to UK-based TRUEFoods, where Chef Mitch Mitchell prepared stocks using traditional culinary methods that chefs have relied on for generations. Keller had been a long-time fan of Mitchell, having used TRUEFoods stocks for his pop-up in Harrods, London.

The partnership between the two chefs soon evolved into Proper Stock & Sauce Co. They established their Portland, Oregon facility in 2019, where they have been producing stocks for Keller's US-based restaurants — and are now making the same stocks available to restaurants nationwide.

Chef-made for
your restaurant

Chefs Keller and Mitchell share a vision of developing something truly special: A chef-driven brand dedicated to supplying restaurants with exceptional stocks and sauces made from carefully sourced, all-natural ingredients. Their high standards of quality are the same standards found in respected restaurant kitchens across the US and UK, many of which are Michelin star-rated.

Testimonials

“Using Proper Stock for our sauce making and braising has saved us countless hours of labor and has ensured us an extremely consistent product. I rate it a 10 out of 10 and highly recommend.”

David Breeden, French Laundry

“Using Proper Stock has been a game-changer for me. Its convenience is obvious, but I’m continually impressed by its extreme consistency and quality.”

David Hodson, Ad Hoc

“Proper Stock has been carefully crafted to be a verbatim replication of the stocks that we prepared at The French Laundry and Bouchon Bistros. They enable us to have a leverage in convenience and labor without any compromises in quality or flavor.”

Devin Knell, TKRG Research and Development

Ingredient Insiders:
Where Chefs Talk

Join hosts John Magazino and Andrea Parkins on a culinary journey as they interview the most interesting people in the food world, from chefs to entrepreneurs, and reveal the ingredients that inspire these innovators in the kitchen.

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