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Court Bouillon

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This court bouillon recipe is made with white wine. Herbed with thyme, bay leaf and parsley, this court bouillon has carrots and onions as vegetables and can be made ahead for cooking. Flavorul and fresh, this court bouillon is guaranteed to add flavor to your dish.
  Boiling water 1 1⁄2 Cup (24 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Garlic slice 2
  Onions 2 Small
  Bay leaf 1
  Peppercorns 6
  Thyme 1⁄8 Teaspoon
  Carrot slice 6
  Parsley sprigs 3

Cook together for 30 minutes at simmering temperature.
Strain and use as a substitute for water in poaching fish.
If the recipe calls for a sauce, use this bouillon for its base.
Any fish is improved by the added flavor giving qualities of a court bouillon.
Be sure to poach, not boil, your fish.

Recipe Summary

Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 213 Calories from Fat 3

% Daily Value*

Total Fat 0.42 g0.64%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 533.2 mg22.2%

Total Carbohydrates 30 g9.9%

Dietary Fiber 5.2 g20.7%

Sugars 12.5 g

Protein 3 g6.5%

Vitamin A 68% Vitamin C 42.9%

Calcium 10.2% Iron 9.3%

*Based on a 2000 Calorie diet

Court Bouillon Recipe