Blanching water is heavily salted, rapidly boiling water in which vegetables are briefly pre-cooked.

Origin

Salt seasons the vegetables evenly from the inside. Use plenty of water so the temperature barely drops when the vegetables go in and they cook quickly. Blanching water is the basis for bright green vegetables, make-ahead sides and salads that keep their bite.

How to

Use a large pot, salt the water generously until it tastes distinctly salty, and add the vegetables only once it is at a rolling boil. Blanch pale, mild vegetables first and strongly coloured or aromatic ones afterwards, so less flavour carries over.

Common mistake

Too little water cools down when the vegetables go in, so they cook unevenly. Because of the high salt content, the water is usually not suitable as a soup base afterwards.

Related terms

Blanching, Fond (Stock), Mise en Place