Easy Court Bouillon
6 May 2011
|White wine||125 Milliliter (1/2 Cup)|
|Water||2 1⁄2 Liter (10 Cups)|
|Onions||2 , peeled|
|Carrots||1⁄2 Pound, sliced (225 Grams)|
|Sprig thyme||1 Large|
|Tarragon vinegar||125 Milliliter (1/2 Cup)|
|Chopped parsley||2 Cup (32 tbs) (With Stalks)|
Put all the ingredients into a saucepan and bring to just under boiling point.
Simmer gently for 1 hour.
Strain, cool and refrigerate.
Easy Court Bouillon Recipe