Basic Brine

This versatile brine brings out the flavor in all sorts of vegetables. This brine recipe can be used in making portobello mushroom bacon, cured beets, or to add an intense umami flavor to celery root “scallops.”

 
 

Yield: 1 quart

Method

  1. Combine all ingredients and bring to a boil.

  2. Cool completely.

    Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients

1 qt. water
1.5 oz. kosher salt
¼ cup Knorr® Professional Liquid Concentrated Vegetable Base
1 oz. Agave syrup
1 tsp. black peppercorns
1 dried bay leaf
2 crushed garlic cloves

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.