Vegetable bouillon

Premium
2
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients

Instructions

Roughly chop the vegetable trimmings. Heat the olive oil in a saucepan, add the trimmings loosen and sweat. Add 2 quarts (2 L) of water and simmer for 30 minutes. Season with coarse salt, white peppercorns, and the herbs. Strain the bouillon twice: first to remove the trimmings, then through a fine-mesh chinois to clarify.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests