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Epicurious

Court Bouillon

4.4

(2)

Recipe information

  • Yield

    Makes about 2 quarts

Ingredients

1/2 small leek (white and pale green parts only)
a 3-inch piece carrot
a 3-inch piece celery rib
3 medium garlic cloves
7 cups cold water
1 cup plus 2 tablespoons red-wine vinegar
1 fresh thyme sprig
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons white peppercorns
1 teaspoon fine sea salt

Preparation

  1. Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

TagsStockDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyGourmet
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