Court Bouillon Recipe
This court bouillon recipe is made with white wine. Herbed with thyme, bay leaf and parsley, this court bouillon has carrots and onions as vegetables and can be made ahead for cooking. Flavorul and fresh, this court bouillon is guaranteed to add flavor to your dish.
Ingredients
| Boiling water | 1 1/2 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Garlic slice | 2 | |
| Onions | 2 Small | |
| Bay Leaf | 1 | |
| Peppercorns | 6 | |
| Thyme | 1/8 Teaspoon | |
| Carrot slice | 6 | |
| Parsley sprigs | 3 |
Directions
Cook together for 30 minutes at simmering temperature.
Strain and use as a substitute for water in poaching fish.
If the recipe calls for a sauce, use this bouillon for its base.
Any fish is improved by the added flavor giving qualities of a court bouillon.
Be sure to poach, not boil, your fish.
Strain and use as a substitute for water in poaching fish.
If the recipe calls for a sauce, use this bouillon for its base.
Any fish is improved by the added flavor giving qualities of a court bouillon.
Be sure to poach, not boil, your fish.
Chef
