COURT BOUILLON

I'm a Fan Too

0

FAN

Reference:

Gourmet, July 1998 Le Bernardin Cookbook

Prep:

Active time: 35 min Start to finish: 1 1/4 hr

Servings:

Makes about 2 quarts.

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Submitted by:

Foodie

Ingredients

1/2

small leek (white and pale green parts only)

a 3-inch piece carrot

a 3-inch piece celery rib

medium garlic cloves

cups cold water

cup plus 2 tbsp red-wine vinegar

fresh thyme sprig

bay leaves (not the stronger California variety)

1/2 tsp white peppercorns

tsp fine sea salt

Directions

Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

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