Court Bouillon

Recipe Ingredients

1 cup	237ml	Red wine vinegar - plus
2 tablespoons	30ml	Red wine vinegar
7 cups	1659ml	Cold water
1		Fresh thyme sprig
1/2		Leek - cleaned (small)
1		Celery - (3" long)
3		Garlic cloves - peeled (medium)
2		Bay leaves
1 teaspoon	5ml	Fine sea salt
1 1/2 teaspoons	7.5ml	White peppercorns

Recipe Instructions

Combine all ingredients in a large saucepan. Bring to a boil and boil for 10 minutes. Strain through a fine mesh sieve. Store tightly covered in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Eric Ripert, Le Bernardin - From the TV FOOD NETWORK - (Show # CL-9054 broadcast 01-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.