Court Bouillon

Ingredients

  • 1 3-inch piece celery rib
  • 1 3-inch piece carrot
  • ½ small leek
  • 2 bay leaves (not the stronger California variety)
  • 18 tablespoons red-wine vinegar
  • 1 ½ teaspoons white peppercorns
  • 1 teaspoon fine sea salt
  • + 3 more ingredients
    • 3 medium garlic cloves
    • 7 cups water
    • 1 fresh thyme

Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

View full recipe at Epicurious

Comments

Variations on Court Bouillon

  • Court Bouillon
    • Head and bones of 1 fish
    • 1/2 small bay leaf
    • 2 cups cold water
    • 1 sprig fresh parsley
    • 3 slices carrot
    • 2 tablespoons lemon juice
    • +2 other ingredients


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