Court bouillon

Court bouillon

By
From
Nuovo Mondo
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750ml dry white wine
2 bay leaves
1 onion, peeled and chopped
1/2 thyme
1 small carrot, peeled and chopped
80g salt
1 small lemon, sliced
1 small orange, sliced
1 celery, chopped

Method

  1. Place all the ingredients in a saucepan with 3 litres water and bring to the boil.
  2. Remove, allow to cool and place in the refrigerator until needed. Do not strain – I like to leave all the aromatics in when poaching.
  3. Alternatively, you can use the stock immediately. This stock can be re-used 3–4 times for poaching but it must be strained after each use. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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