Court Bouillon
Recipe By: David Mathews
Preparation Time: 15 minutes
Total Time: 55 minutes
2 Cups White Wine
6 Cups Water
1 Cup White Vinegar
3 Stalks of Celery, roughly chopped
1 Carrot, peeled and roughly chopped
1 Leek, well-rinsed and roughly chopped
1 Yellow Onion, peeled and roughly chopped
2 Cloves Garlic
1 Fennel Bulb, roots and green top cut off, sliced in thick wedges
2 Pieces Star Anise
1 Stalk of Tarragon
1 Small Bunch of Parsley
2 Bay Leaves
1 Tablespoon Peppercorns
1/2 Teaspoon Salt
1. All the vegetables for this dish should be roughly chopped into approximately 1″ pieces.
2. Put all the ingredients into a large pot. Slowly bring the mixture to a boil. Continue to boil for 30 minutes.
3. The court-bouillon is now ready to be used.
4. This recipe can be frozen for future use. Strain the liquid into a suitable container and throw the vegetables away. You can also reuse the court-bouillon after poaching. Strain and freeze what is left over. To reuse, defrost and add enough water to replace what was used in cooking (about 2/3 cup of water to 1 quart of defrosted court-bouillon).
