Vegetable Stock: the flavor base for many French stews, braises, sauces, or soups!
Make your own vegetable stock with Chez François. Book your private French cooking class and learn French cuisine online. Live video cooking lesson! Read more
In a large saucepan or dutch oven, bring to boil 4 cups of water with the following ingredients:
- Whole onion poked with 8 to 10 cloves
- Chopped Leek or sliced in half lengthwise
- Add precooked (in olive oil and butter) sliced celery stick, chopped garlic, 2 shallots, 1 diced onion, and 1 sliced carrot. Depending on my dish, I like to add a small glass of white wine to the pan!
- Use cooking twine to make a bouquet Garni with Thyme, Rosemary, Oregano, Parsley, and Tarragon
- 2 or 3 bay leaves
You can add bones if you want to make beef, pork, or veal broth or chicken carcasses for chicken broth).
Let it all simmer for 45 minutes, season well!
Strain the stock (dispose of all ingredients) and use it for soups, stews, or braises.
This is the perfect base to cook meat slowly until tender! You can also use the stock to make your béchamel or cook your Blanquette de Veau!