Court Bouillon

By á-174942

Ingredients

• 2 quarts water
• 2 cups dry white wine
• 1/4 cup lemon juice
• 1 1/2 cups small-diced onion
• 3/4 cup small-diced carrots
• 3/4 cup small-diced celery
• 1/2 cup small-diced leeks
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/2 bunch parsley stems

Preparation

Step 1

Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

This recipe yields about 2 quarts.