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
  • 2
    bay leaves, dried
  • 1
    lemon, cut into wedges

How to Make Court Bouillon


  1. Combine all ingredients in a 20 qt. stock pot and bring to a boil.
  2. Reduce the heat to medium and simmer uncovered for 3 hours or until reduced by half.
  3. Strain cooled stock through a strainer lined with a double thickness of cheesecloth.
  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.

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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