Low-sodium Stock

LiquidAromatic-baseNot vegetarianSavoryCleanLightUmamiAromatic

Nutrition (per 100 g)

Calories: 5
Protein (g): 0.6
Fat (g): 0.2
Carbs (g): 0.6
Fiber (g): —
Sodium (mg): 60

Values vary by base and brand; low-sodium versions reduce salt while remaining mostly water with small amounts of protein and minerals.

Storage

Room temp: up to 0 days
Refrigerated: up to 4 days
Frozen: up to 180 days

Low-sodium stock is a lightly seasoned, savory cooking liquid made by simmering bones, meat, or vegetables with aromatics and then straining. It looks clear to golden and tastes clean with gentle umami, giving body without overt saltiness; cooks use it to simmer soups and stews, deglaze pans, braise, and cook grains, and it is sold in cartons, cans, and concentrates. Vegetarian status varies by base (meat- or vegetable-based).\n\nClassical French cuisine formalized stock-making, and the technique spread worldwide into regional kitchens. Commercial production scales the process with pressure kettles and filtration, with reduced-sodium versions developed to offer broader culinary control.