Court-Bouillon Vinaigré

Vinegar Court-Bouillon

Preparation info
  • Makes about

    3 liters

    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 3 liters (3 quarts, 2 ounces) water
  • 500


Prepare your mise en place.

Combine the water and vinegar with the onions, carrots, parsley stems, thyme sprigs, and bay leaves in a stockpot over medium–high heat. Add the salt. Bring to a boil and then lower the heat to maintain a gentle simmer. Cook for 20 minutes. Add the peppercorns and continue to simmer for another 10 minutes. Remove from the heat and allow to cool. Strain