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Court Bouillon

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Makes6 cups

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Taste and Texturesavory

Type of Dishstock

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

Instructions

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.

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