Name: Court-Bouillon
Yield: Makes 6 quarts
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

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Recipe Summary

Yield:

Makes 6 quarts

Directions

Step 1
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.

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Step 2
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.

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Court-Bouillon

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Ingredients

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Cook's Notes

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Court-Bouillon

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Court-Bouillon