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Eric's Court Bouillon

Use to make chef Eric Ripert's Poached Halibut in Warm Vinaigrette.

  • Yield: Makes 6 cups
Eric's Court Bouillon

Source: Martha Stewart Living, May 1999


  • 1 cup plus 2 tablespoons red-wine vinegar
  • 1 sprig fresh thyme
  • 1/2 small leek, cleaned
  • 1 three-inch piece of carrot, peeled
  • 1 three-inch piece of celery
  • 3 medium garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons whole white peppercorns
  • 7 cups water


  1. In a large saucepan over high heat, combine vinegar, thyme, leek, carrot, celery, garlic, bay leaves, salt, and peppercorns with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

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