Slice 200g of carrots, 150g of leeks, and 100g of shallots into thin rounds for the aromatic base.
Sweat the sliced vegetables in a large pan until softened but without taking on any color.
Combine 500g of wine, 750g of water, 100g of wine vinegar, 50g of sugar, 15g of salt, 5g of peppercorns, 2g of bay leaf, and 5g of thyme in the pan.
Sesli anlatım, porsiyon ayarı ve daha fazlası
