Blanc BaseBy AubergineSource: https://mise-wine.vercel.app/recipes/blanc-baseAdd to collectionIngredientsYieldgInstructions0 / 5 steps0 of 5 steps completeReset progress1In a sauce pan, sweat the shallot, leek, celery root, apple and mushroom in the butter until soft, taking care not to develop any color2Deglaze with the vermouth and cook until au sec3Add the chicken stock, cream and thyme and simmer on low heat for about 30 minutes4Strain through filter paper and chill in an ice bath5Reserve cold in an airtight container