Wednesday, May 21, 2014

Court Bouillon from Culinary Fundimentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


5 quarts Cold water
8 fluid ounces White wine vinegar
Salt (optional), as needed
12 ounces Carrots, sliced
1 pound Onions, sliced
1 pinch Dried thyme
3 each Bay leaves
12 each Parsley stems
1/2 teaspoon Peppercorns


1. Combine all the ingredients, except the peppercorns, in a large stockpot. Simmer for 50 minutes.

2. Add the peppercorns and simmer for 10 minutes more.

3. The court bouillon may be used now, or it may be cooled and stored for later use.

No comments:

Post a Comment