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Vegetable stock

  1. Add butter and oil in large pot.
  2. Add mirepoix:
    • 2 parts onions
    • 1 part celery without leaves
    • 1 part carrots
  3. Cover and let steam for 5 minutes.
  4. Add garlic cloves, bay leaves, thyme, black pepper corns and corns, parsley.
  5. Add hot water and bring to simmer.
  6. Add a little bit of white wine.
  7. Skim any fat that rises at the top.
  8. After 45 minutes, strain and cool down in ice bath.
  9. Skin extra fat.