Essence Vegetable Stock

READY IN: 55mins
YIELD: 3 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves. Sweat vegetables for 10-minutes. Do not let the vegetables brown.
  • Add fresh herbs and spices. Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
  • Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
  • Remove from heat and let cool. Strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigerate. Stock will keep for 1-2 days.
  • Chef's note: You can add any vegetables you have to the stock.
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