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Court-Bouillon
Recipe Summary
Yield: Makes 6 quarts
Ingredients
Ingredient Checklist
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
3 dried bay leaves
1 bottle (750 ml) dry white wine
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
2 tablespoons coarse salt
Cook's Notes
If using a fish poacher, fit a 10-quart poacher with the rack in the bottom, and place poacher over two burners. Court-bouillon can be refrigerated in an airtight container up to 1 week or frozen up to 3 months.
Gallery
Court-Bouillon
Recipe Summary
Yield: Makes 6 quarts
Gallery
Court-Bouillon
Court-Bouillon
Court-Bouillon
Recipe Summary
Yield: Makes 6 quarts
Recipe Summary
Yield: Makes 6 quarts
Yield: Makes 6 quarts
Makes 6 quarts
Ingredients
Ingredients
- 1 bunch fresh thyme
- 1 bunch fresh flat-leaf parsley
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole fennel seeds
- 3 dried bay leaves
- 1 bottle (750 ml) dry white wine
- 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 1 lemon, washed and sliced into 1/4-inch rounds
- 2 tablespoons coarse salt
Directions
Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.
Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.
Cook's Notes
If using a fish poacher, fit a 10-quart poacher with the rack in the bottom, and place poacher over two burners. Court-bouillon can be refrigerated in an airtight container up to 1 week or frozen up to 3 months.
Cook’s Notes
If using a fish poacher, fit a 10-quart poacher with the rack in the bottom, and place poacher over two burners. Court-bouillon can be refrigerated in an airtight container up to 1 week or frozen up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Court-Bouillon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Court-Bouillon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
