Aug
17
2015
2
By jacob burton
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) 3
ClovesInstructions
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.
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