Court Bouillon

  • Yield: Makes 3 quarts

Source: Martha Stewart's Cooking School, Episode 111


  • 3 quarts water
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 leek, sliced crosswise 1/4-inch thick, white and light green part only
  • 1 medium rib celery, cut into 1-inch pieces
  • 1 lemon, thinly sliced
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 1/2 teaspoon whole black peppercorns


  1. In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns. Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor. strain through a fine sieve to remove solids, if desired; cool completely before using or refrigerating in airtight containers, up to 2 days.


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