Alex's Stock

• portions: 1/2 gallon
• temps total: 1 hour

Ingrédients

566g onions

283g celery

283g carrots

3 Tbsp butter (unsalted)

tomato paste (optional)

2.5qt cold water

one bay leaf

Instructions

Dice vegetables. The cooking time will depend on how small you cut them.

Melt butter in saucepan, then add onions and carrots, followed by celery. If not adding tomato paste, skip the next step and instead carmelize the mirepoix fully (this usually takes me 45 minutes-1hr on medium heat).

If using tomato paste: add paste once vegetables are partially cooked. Cook until tomato paste and vegetables are both browned and aroma is sweet.

Add cooked vegetables and a bay leaf to large stockpot filled with cold water.

Bring to and leave at a simmer (180°F/82°C) for 45 minutes to an hour. Strain and cool to room temperature.