Vegetable Stock (Fond Legume)

JWU College of Culinary Arts

1 gallon

Serving Size
As needed

Recipe ID

US standard
Onions, peeled, cut ½-inch pieces
½ pound or 8 ounces
Leeks, washed, sliced ¼-inch thick, washed again
4 ounces
Carrots, washed, peeled, washed again, cut ½-inch pieces
4 ounces
Celery, washed, cut ½-inchi pieces
4 ounces
Fennel bulb, washed, cut ½-inch pieces, wash again
½ each
Mushrooms, cleaned, quartered
4½ ounces
Garlic cloves, peeled, crushed
2 each
White wine
2½ ounces
Water, cold
6 quarts
Bouquet Garni:
Black peppercorns, whole
3 each
Bay leaves
1 each
Parsley stems
2 each
Thyme sprigs, fresh
2 each
  1. Gather all the ingredients and equipment
  2. In a large stock pot, add the mirepoix, garlic and white wine; cover and sweat over medium low heat until slightly translucent.
  3. Add the cold water to the vegetables, adjust with additional water (if necessary) to ensure they are completely covered.
  4. Bring liquid to a simmer, add the bouquet garni, and simmer until the proper flavor is achieved, approximately 30-45 minutes.
  5. Strain the stock through a chinois, and cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F or lower in an additional 4 hours. Label, date, and refrigerate.