court bouillon

Name: Court Bouillon
Prep time: 20 min
Cook time: 3 h
Yield: 3
Cuisine: French
Ingredients: 2 gallon(s) water; 1 cup(s) white wine (i used sauvignon blanc); 1 cup(s) diced celery; 2 large carrots, peeled and diced; 1 large onion, diced; 1/2 cup(s) sliced leeks, cleaned well; 2 teaspoon(s) salt (i used a chardonnay oak smoked salt); 1 teaspoon(s) peppercorns; 1/2 teaspoon(s) cayenne pepper; 2 - bay leaves, dried; 1 - lemon, cut into wedges

31 Pinches 3 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Jun 26, 2014

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.

Rate

prep time 20 Min

cook time 3 Hr

method Stove Top

yield 3 quarts or more

Ingredients

2 gallons water
1 cup white wine (i used sauvignon blanc)
1 cup diced celery
2 large carrots, peeled and diced
1 large onion, diced
1/2 cup sliced leeks, cleaned well
2 teaspoons salt (i used a chardonnay oak smoked salt)
1 teaspoon peppercorns
1/2 teaspoon cayenne pepper
2 - bay leaves, dried
1 - lemon, cut into wedges

How To Make court bouillon

Step 1

Combine all ingredients in a 20 qt. stock pot and bring to a boil.

Step 2

Reduce the heat to medium and simmer uncovered for 3 hours or until reduced by half.
Step 3

Strain cooled stock through a strainer lined with a double thickness of cheesecloth.
Step 4

Pressure can in quart jars at 12 psi for 25 minutes, or freeze or use immediately. Will last in the fridge for 1 week.
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