Court Bouillon

Summary

Yield
2 Quarts
Prep time20 minutes
RecipesStocks Sauces, Soups & Stocks
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Description

Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.

Ingredients

2qWater
4ozWhite Wine ((sub vinegar or lemon juice))
4ozOnions (Sliced)
2ozCelery (Thinly Sliced)
2ozCarrots (Sliced)
1⁄2ozSalt (Kosher)
5 Black Pepper Corns (Lightly Crushed)
1 Bay Leaf
5 Thyme (Sprigs)
5 Parsley (Sprigs)

Instructions

Combine all ingredients in a stock pot or saucepan, bring to a boil, and allow to simmer for 30 minutes. Strain through a chinois and cool.

Notes