Ingredients
1 cup plus 2 tablespoons red-wine vinegar
1 sprig fresh thyme
1/2 small leek, cleaned
1 three-inch piece of carrot, peeled
1 three-inch piece of celery
3 medium garlic cloves, peeled
2 bay leaves
1 teaspoon fine sea salt
1 1/2 teaspoons whole white peppercorns
7 cups water
Preparation
In a large saucepan over high heat, combine vinegar, thyme, leek, carrot, celery, garlic, bay leaves, salt, and peppercorns with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
