Court Bouillon

Sherry Blizzard


I recently tried a recipe for Salmon Corn Cakes out of The City Tavern Cookbook and, while I didn't care for the corn cakes, the Court Bouillon and the Herb Remoulade was excellent. The recipe makes an enormous amount and I was able to pressure can 3 additional quarts.

This is an excellent veggie stock to use in soups or risotto. I want to try this with a morel mushroom risotto.


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3 quarts or more
20 Min
3 Hr
Stove Top


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2 gal
1 c
white wine (i used sauvignon blanc)
1 c
diced celery
2 large
carrots, peeled and diced
1 large
onion, diced
1/2 c
sliced leeks, cleaned well
2 tsp
salt (i used a chardonnay oak smoked salt)
1 tsp
1/2 tsp
cayenne pepper
bay leaves, dried
lemon, cut into wedges

How to Make Court Bouillon


  • 1Combine all ingredients in a 20 qt. stock pot and bring to a boil.
  • 2Reduce the heat to medium and simmer uncovered for 3 hours or until reduced by half.
  • 3Strain cooled stock through a strainer lined with a double thickness of cheesecloth.
  • 4Pressure can in quart jars at 12 psi for 25 minutes, or freeze or use immediately. Will last in the fridge for 1 week.

Printable Recipe Card

About Court Bouillon

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Healthy, Heirloom

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