Alaplé

Alaplé is a term in Hungarian cuisine that refers to a basic stock or broth used as the foundation for soups, sauces, and other dishes. It is typically prepared by simmering animal bones or meat with water, aromatics, and vegetables, then straining to produce a clear flavor base that can be used in many preparations.

Etymology and meaning: The word alaplé combines alap, meaning base or foundation, with lé, meaning broth or stock. In Hungarian kitchens, alaplé serves as the standard starting point for many recipes and is often prepared in larger quantities for convenience.

Preparation and variants: The preparation usually involves selecting a meat-based or bone-based base (such as beef, chicken, or pork), adding vegetables like onion, carrot, and celery, and including aromatics such as bay leaves and peppercorns. For a lighter white stock, ingredients may be blanched first; for a darker brown stock, bones and vegetables can be roasted before simmering. The mixture is simmered for several hours and then strained. There are common variants including húsalaplé (meat stock), csontlé (bone broth), halalaplé (fish stock), and zöldségalaplé (vegetable stock).

Uses: alaplé is used as a flavor foundation for soups, stews, sauces, gravies, and risottos. It can be customized with salt and additional seasonings according to the final dish and is often seasoned modestly during stock preparation to allow for later adjustment.

Storage: Fresh alaplé can be refrigerated for several days or frozen in portions for longer storage. Proper cooling and container choice help maintain clarity and flavor.

See also: stock, broth, bouillon.