Andrew Dornenburg, Karen Page

Court Bouillon

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 1 1/2 cups white wine
  • 6 cups water
  • 1 medium onion

Method

  1. Place all ingredients in a non-reactive saucepot and bring to a boil.
  2. Lower heat and simmer for 30 minutes.
  3. Strain and reserve.