- Peel and cut the carrot into slices.
- Peel the onion, cut in half, and slice thinly.
- Clean the celery and slice thinly.
- In a saucepan, sauté the vegetables in the clarified butter.
- Add the water, thyme, peppercorns, and bay leaves.
- Bring to a boil for a few minutes and add the lemon slices at the last minute.
I add white wine to this simple preparation to enhance the broth for my crab in stock or when I make fish soup. In some cases, we whisk butter in the broth for a richer flavour.