Court Bouillon

by Jacob Burton on August 21, 2008

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.

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