Court Bouillon

Name: Court Bouillon
Yield: Makes about 6 cups
Ingredients: 6 cups water; 1 ½ cups dry white wine; Handful of fresh parsley stems; 1 medium onion (thinly sliced); 1 large celery rib (thinly sliced); Large pinch of kosher salt; ½ teaspoon whole black peppercorns

Be the first to rate & review!

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with flavor.Plus: More Seafood Recipes and Tips

By Rick Moonen

April 1997

Gallery

Recipe Summary

Yield:

Makes about 6 cups

Ingredients

6 cups water
1 ½ cups dry white wine
Handful of fresh parsley stems
1 medium onion (thinly sliced)
1 large celery rib (thinly sliced)
Large pinch of kosher salt
½ teaspoon whole black peppercorns

Directions

Step 1
Combine all of the ingredients in a large nonreactive saucepan and bring to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes.

Advertisement

Make Ahead

The broth can stand at room temperature for up to 5 hours. Bring the unstrained broth to a simmer before using.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Court Bouillon

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Court Bouillon

Your Profile

Court Bouillon

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Court Bouillon