Court Bouillon
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipes | Stocks Sauces, Soups & Stocks |
| Site Categories |
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
| 2 | q | Water |
| 4 | oz | White Wine ((sub vinegar or lemon juice)) |
| 4 | oz | Onions (Sliced) |
| 2 | oz | Celery (Thinly Sliced) |
| 2 | oz | Carrots (Sliced) |
| 1⁄2 | oz | Salt (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.