July 31, 2016

COURT BOUILLON

Ingredients:
White onions - 2 (coarsely chopped)
Head celery - 1 (coarsely chopped)
Bay leaves - 2
Dry white wine - 1 cup
Freshly squeezed lemon juice - 1/2 cup
black peppercorns - 1 tsp
Cold water - 3 cups

Method:

  • Combine all of the ingredients in a large non-reactive saucepan.
  • Bring to a boil over high heat, reduce the heat to low, and barely simmer for 30 minutes.
  • Strain into a clean saucepan.
Note:
The court bouillon can be strained and used again to poach fish or shellfish. Store it in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months.
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