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Next, add the diced celery, carrots, and leeks to the pot. Sauté these vegetables in the remaining fat for about 3 minutes at high heat, which will help deglaze any brown bits stuck to the bottom. Season with salt to aid in water release from the veggies. Lower the heat to around 4 out of 10 and continue cooking until the vegetables are tender (roughly 10-15 minutes).

1. Add Garlic and Wine

Once the vegetables are soft, introduce the minced garlic, stirring for about 2 minutes for it to bloom. Then add the dry white wine, increasing the heat to high to reduce the liquid by half. This won't need to evaporate fully—just enough to intensify the flavor.

1. Combine the Ingredients