Court Bouillon

Ingredients

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