Name: Court Bouillon
Yield: Makes about 2 quarts
Ingredients: 1/2 small leek (white and pale green parts only); a 3-inch piece carrot; a 3-inch piece celery rib; 3 medium garlic cloves; 7 cups cold water; 1 cup plus 2 tablespoons red-wine vinegar; 1 fresh thyme sprig; 2 bay leaves (not the stronger California variety); 1 1/2 teaspoons white peppercorns; 1 teaspoon fine sea salt

Recipe information

Yield
Makes about 2 quarts

Ingredients

1/2 small leek (white and pale green parts only)

a 3-inch piece carrot

a 3-inch piece celery rib

3 medium garlic cloves

7 cups cold water

1 cup plus 2 tablespoons red-wine vinegar

1 fresh thyme sprig

2 bay leaves (not the stronger California variety)

1 1/2 teaspoons white peppercorns

1 teaspoon fine sea salt

Preparation

Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

TagsStock Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Gourmet

Recipe notes

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