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Vinegar Court Bouillon

chef.pierre's picture
  Water 3 Quart
  White wine vinegar 1 Cup (16 tbs)
  Sliced onion 2
  Sliced carrots 2
  Celery stalks 3
  Broken celery leaves 2 Tablespoon
  Parsley sprigs 2 Tablespoon
  Bay leaves 3
  Thyme 1 Teaspoon
  Peppercorns 2 Teaspoon
  Salt 1 Tablespoon
  Lemon slices 4

Combine all ingredients, bring to a boil and simmer 40—50 minutes to extract and blend the flavors.Cool and strain before pouring over the fish.You may need twice this amount for a large fish and half this amount for a small fish, depending on the size of the pan and height of the rack or trivet.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 154 Calories from Fat 8

% Daily Value*

Total Fat 0.94 g1.4%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5976.4 mg249%

Total Carbohydrates 25 g8.3%

Dietary Fiber 6.6 g26.4%

Sugars 3.9 g

Protein 3 g6.2%

Vitamin A 92.7% Vitamin C 129.7%

Calcium 18.7% Iron 31.6%

*Based on a 2000 Calorie diet

Vinegar Court Bouillon Recipe