Court Bouillon

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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