Vegetable Stock (Court Bouillon)

Vegetable stock is one of the most versatile ingredients that one can use to add flavour to their dishes. While the flavour of vegetable stock is a lot more subtle than most meat based stocks, it is a lot more versatile simply because it can be made with countless types of vegetables that result in different flavours and it can be used in vegetarian dishes.

Vegetable stock, or as sometimes referred to in French cooking, Court Bouillon, is very easy to make and usually takes a lot less time to prepare than other stocks which usually ask for long hours of simmering time. At a very simple level, a vegetable stock can be done by just roughly chopping some vegetables and simmering them in water for half an hour to an hour. Court Bouillon can be used in many applications such as a base for sauces, soups or risottos but also as a poaching liquid for fish or meat. Sometimes, when a vegetable stock is used for poaching, it is used without the vegetables being sieved out. This vegetable stock style is known as ‘à la nage‘. Usually, when the vegetable stock is to be use à la nage, the vegetables are cut into even decorative shapes to make a good presentation when served.

White or brown vegetable stock

One of the most common questions around vegetable stock is whether the vegetables need to be sweated or roasted, before they are simmered in water. The answer to this is simply based on personal preference and what type of stock you want to achieve.

White vegetable stock

White vegetable stock can simply be prepared by simmering the vegetables in water for enough time so they release the flavour. However, a stronger flavour can be achieved if the vegetables are sautéd before they are simmered. This is done by gently sweating the vegetables in some olive oil and/or butter for about 10 minutes over low heat, before adding in the water.

It is important that the sautéing is done on low heat so that browning does not happen. There should be no caramelisation on the bottom of the pan.

Brown vegetable stock

Brown vegetable stock is done similarly to white stock but the vegetables are roasted on medium to high heat before they are simmered in water. The caramelisation from the browned vegetables add a richer and deeper flavour to the stock. Roasting can be done both in a pot over a flame or in an oven. Either way, it is important to not waste the caramelisation that happens on the bottom of the pot or dish. This should be deglazed with the water (or wine if using) and left in the stock.

What vegetables can be used?

Overall, there are no rules to which vegetables to use in a vegetable stock. The usual staples are onions, carrots, celery and leeks, but any type of vegetable and aromatic can be used, depending on the flavour profile you want to achieve. However, there are some things to keep in mind when choosing the vegetables.

Starchy and soft vegetables like potatoes or squash break down very easily when simmered and this will make the stock cloudy. For this reason, you rarely see these vegetables used in vegetable stock.

Cruciferous vegetables such as cabbage, kale and broccoli tend to give the stock a sulphurous taste when simmered for more than a few minutes. This taste is usually unpleasant (think over-boiled eggs) and hence these vegetables are usually not used in stocks. If used, they should only be simmered for up to 10 minutes and not more.

What are the things to watch out for when making vegetable stock?

As explained earlier, making a good vegetable stock is a very simple process and it is quite difficult to mess up. However, there are a small number of things to watch out for in order to get consistent and great results all the time.

Cooking time

Vegetable stock does not need to simmer for as long as meat-based stocks. The usual simmering time for vegetable stock is around 45 minutes. This time is enough for the vegetables to release their flavour into the liquid but not too long for the vegetables to overcook, disintegrate and make the stock cloudy.

Amount of vegetables

Court Bouillon can be made with any type of vegetable, ranging from simple onions and carrots to sophisticated mushrooms like chanterelles or porcini. One thing to be careful for is to use the right ratio of vegetables to liquid. If not enough liquid is used, the extraction from the vegetables will not be optimal. If too much liquid is used, the stock will be very diluted and might need to be reduced to get the right concentration of flavour. By reducing the stock, it will loose some of its depth of flavour.

Another thing to be careful for is to balance out the flavours of the vegetables used so that you don’t end up with one vegetable overpowering all the other flavours. When using sweet vegetables like onions or carrots be careful not to use too much, otherwise the stock might become too sweet.

Storing vegetable stock

Vegetable stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To store in the refrigerator, let the stock cool to room temperature, then transfer it to an airtight container and place it in the fridge. To store in the freezer, let the stock cool to room temperature, then transfer it to a freezer-safe container, leaving some room at the top for expansion, and label it with the date. Thaw frozen stock in the fridge overnight before using it.

Interesting variations

As mentioned already, there are as many vegetable stock variations as there are vegetables. When thinking about what vegetables to use in a stock, it is good to start with the end application in mind. If the stock is going to be used in a sauce, think about what flavours you want in the sauce. For example if the stock will be used in an Asian sauce, you can add ginger or lemongrass to it. If the stock will be used in a mushroom risotto, you might want to add mushrooms to the stock to extenuate the mushroom flavour even more.