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Court Bouillon

the.instructor's picture
Ingredients
  Water 3 Cup (48 tbs)
  Dry white wine 1 Cup (16 tbs)
  Parsley sprigs 3
  Bay leaf 1
  Onion 1 , peeled and sliced
  Cracked black peppercorns 1 Teaspoon
  Anise seed/Fennel seed 1⁄2 Teaspoon
Directions

MAKING
1) In a non-aluminium saucepan, combine all the ingredients together and bring the mixture to a boil. Reduce the heat and gently simmer for about 15 minutes.
2) Through a fine-mesh strainer, strain the stock. Discard the vegetables. The stock can be prepared at least 3 days in advance and stored in the fridge.

SERVING
3) Serve or use as preferred.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Simmering
Restriction: 
Vegetarian
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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