Vinegar Court Bouillon

Name: Vinegar Court Bouillon
Cuisine: France
Ingredients: 2½ cups white or red wine vinegar or cider vinegar; 4 quarts cold water; 2½ cups white or red wine vinegar or cider vinegar; 2½ cups white or red wine vinegar or cider vinegar; 1 teaspoon black or white peppercorns; 1 teaspoon black or white peppercorns; 3 carrots, sliced; 5 large yellow onions, minced; Very large bouquet garni; 2½ to 4 tablespoons salt, to your personal taste

Preparation info

LFR—enough to poach large salmon, steelhead trout, any large lake trout, bass, and large catfish if used for lobster and shrimp, increase the amount of salt to
1 tablespoon
per quart of liquid and omit the vinegar.

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

4 quarts cold water
2½ cups white or red wine vinegar or cider vinegar

Europe
France
Soup
Gluten-free
Vegan

Method

Pour the water and vinegar into the poaching vessel. Add the vegetables, bouquet garni, and salt. Bring to a boil slowly; reduce the heat to medium and simmer for 15 minutes. Add the peppercorns and simmer another 20 minutes. Let cool completely and strain before using.

Possible Second or Multiple Uses of Court Bouillons

Milk court bouillon c