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Easy Court Bouillon

Western.Chefs's picture
Ingredients
  White wine 125 Milliliter (1/2 Cup)
  Water 2 1⁄2 Liter (10 Cups)
  Onions 2 , peeled
  Carrots 1⁄2 Pound, sliced (225 Grams)
  Bay leaf 1
  Sprig thyme 1 Large
  Salt 2 Teaspoon
  Tarragon vinegar 125 Milliliter (1/2 Cup)
  Chopped parsley 2 Cup (32 tbs) (With Stalks)
  Peppercorns 12
Directions

Put all the ingredients into a saucepan and bring to just under boiling point.
Simmer gently for 1 hour.
Strain, cool and refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Meat
Cook Time: 
60 Minutes

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