Court-Bouillon
court-bouillon
FrenchOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 6 cups water
- 1 cup dry white wine (or red wine for strong-flavored fish)
- ½ cup wine vinegar
- 1½ tablespoons salt
- 1 medium onion, stuck with 4 cloves
- 1 celery rib, cut into large pieces
- 1 carrot, cut into large pieces
- 1 teaspoon dried thyme
- 10 peppercorns
- 2 bay leaves
- 6 sprigs parsley
Instructions
- 1
Combine all ingredients in a non-reactive stock pot.
- 2
Bring to boil, turn the heat down and gently simmer covered for one hour.
- 3
Strain and cool if you are not planning to use this right away.
Tags
frenchamerican