Court Bouillon Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Ingredients
| Water | 3 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Parsley sprigs | 3 | |
| Bay leaf | 1 | |
| Onion | 1 | |
| Black peppercorns - 1 teaspoon, cracked | ||
| Anise or Fennel seed - 1/2 teaspoon | ||
Directions
MAKING
1) In a non-aluminium saucepan, combine all the ingredients together and bring the mixture to a boil. Reduce the heat and gently simmer for about 15 minutes.
2) Through a fine-mesh strainer, strain the stock. Discard the vegetables. The stock can be prepared at least 3 days in advance and stored in the fridge.
SERVING
3) Serve or use as preferred.
1) In a non-aluminium saucepan, combine all the ingredients together and bring the mixture to a boil. Reduce the heat and gently simmer for about 15 minutes.
2) Through a fine-mesh strainer, strain the stock. Discard the vegetables. The stock can be prepared at least 3 days in advance and stored in the fridge.
SERVING
3) Serve or use as preferred.
Chef
