Makes 1.5 litres
3 onions, chopped
1 leek, chopped
2 celery sticks, chopped
6 carrots, chopped
1 whole head garlic, cut in half
1 lemon, cut into 6 wedges
1?4 tsp white peppercorns
1 bay leaf
4 star anise
2l cold water
200ml dry white wine
1 sprig each of tarragon, basil, coriander, thyme, parsley and chervil
1 Place all the ingredients except the wine and herbs in a large pan and bring to the boil. Simmer for 10 minutes, then remove from the heat. Add the wine and herbs. Ensure that they are submerged and allow to cool. Transfer to a bowl, cover and keep cool for 24 hours.
2 Strain through a fine sieve and discard the vegetables.
3 Place in a clean jar or container. The nage will keep in the fridge for up to 3 days, or in the freezer for 1 month.