Court Bouillon

Recipe Ingredients

2		Water
2 cups	474ml	Dry white wine
1/4 cup	59ml	Lemon juice
1 1/2 cups	93g / 3.3oz	Small-diced onion
3/4 cup	82g / 2.9oz	Small-diced carrots
3/4 cup	82g / 2.9oz	Small-diced celery
1/2 cup	73g / 2.6oz	Small-diced leeks
1 tablespoon	15ml	Whole black peppercorns
2		Bay leaves
3 sections		Fresh thyme
1/2		Parsley stems

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D15) - from the TV FOOD NETWORK

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