Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
Court Bouillon
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Recipe
Yield :
Makes 6 cups
Ingredients
- 1 cup plus 2 tablespoons red wine vinegar
- 7 cups cold water
- 1 branch fresh thyme
- ½ small leek
- 1 (3-inch) piece of peeled carrot
- 1 (3-inch) piece of celery
- 3 medium cloves garlic, peeled
- 2 bay leaves
- 1 teaspoon fine sea salt
- 1½ teaspoons white peppercorns
Directions
Combine all the ingredients in a large saucepan and bring to a boil. Boil for 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.
© 1998 Eric Ripert and Maguy Le Coze
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 12 servings.
4kcal (0%)
6mg (1%)
0mg (0%)
0mcg RAE (0%)
10mg
2mg
0g
0g
0g
0g
0mg (0%)
200mg (8%)
0g (0%)
0g (0%)
0mg (1%)
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