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Simple Court Bouillon
Simple Court Bouillon is a traditional French recipe for a classic vegetable-based stock made with cider vinegar that's typically used to poach fish or as the base for a sauce to be served with fish. The full recipe is presented here and I hope you enjoy this classic French version of: Simple Court Bouillon.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Makes:
4 jars
Rating: 
Tags : Sauce RecipesHerb RecipesVegetable RecipesFrench Recipes
The
court bouillon is a classic vegetable-based stock typically used either as a base for poaching fish, or as a base for making sauces to accompany fish.
Ingredients:
2l water
450g carrots, sliced
3 shallots (or two medium onions), peeled and sliced
1
bay leaf
1 sprig of thyme
45g salt
150ml cider vinegar or white wine vinegar
1 bunch of
parsley
12 black peppercorns
Method:
Preparing a court bouillon is simplicity itself. Simply combine all the ingredients (except the black peppercorns) in a pan then bring to a simmer and cook for 50 minutes. Add the black peppercorns at this point and simmer for 10 minutes more.
Take off the heat and strain through a fine-meshed sieve. Allow to cool and use, as needed.
