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.
Court Bouillon Recipe
- 2 quarts of water
- 4 ounces of white wine, vinegar or lemon juice
- 4 ounces onions, sliced
- 2 ounces celery, sliced
- 2 ounces carrots, sliced
- 1/2 ounce of kosher salt
- 4-5 whole peppercorns, crushed
- 1 bay leaf
- A couple sprigs of fresh thyme
- 5-6 parsley stems
Combine all ingredients in a stock pot or sauce pan, bring to a boil, and allow to simmer for 30 minutes. Strain through a chinois and cool.
