Court-Bouillon

Name: Court-Bouillon
Yield: Serve six people
Cuisine: French
Ingredients: 1 bay leaf; 1½ tsp salt; 4 peppercorns; 1 sprig thyme; 6 parsley stalks; 1 onion, diced; 1 stick celery, diced; 1 carrot, diced; 500 ml white wine; 50 ml white wine vinegar; 50 g butter; 1 litre water

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

When something is poached it is inevitable that a portion of the flavour will escape into the liquid. Court-bouillon compensates for this loss.

Ingredients

1 carrot, diced
1 onion, diced
1 stick celery, diced
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Europe
Oceania
France
Australia
Stew
Vegetarian
Gluten-free
Mediterranean

Method

Soften the vegetables in the butter, add the liquids and seasonings. Bring to the boil, skim and simmer for 45 minutes. Strain the court-bouillon and reserve for use in the appropriate recipes.