Preparation info
  • Makes about

    4 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This aromatic broth is named after a cook who mistakenly added chicken stock instead of water to simmering vegetables.

It’s sweeter and more flavorful than any chicken stock, not always appropriate, but just the thing for some dishes, such as Salmon in Cardamom Broth.

Ingredients

  • 2 tablespoons butter
  • 1 large onion, roughly chopped
  • 3 celery stalks, roughly chopp

Method

  1. Melt the butter in a deep skillet or saucepan over medium-high heat. Add the vegetables and a pinch of salt and cook, stirring, until the vegetables are tender, about 10 minutes; adjust the heat as necessary so they do not brown.
  2. Add the wine and reduce over medium-high heat until there are 2