Court Bouillon

Court Bouillon
  • 1 1/2 cup
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 25 mL

    butter

  • 0.500

    celery stalk, diced

  • 0.500

    onion, diced

  • 0.333

    leek, diced

  • 1/3 cup
    (80 mL)

    white wine

  • 1

    bay leaf

  • 1 pinch

    of thyme

  • 3 cups
    (750 mL)

    water

  • 1

    lemon quarter

  • Salt and pepper to taste

Preparation

In a 1L casserole, sweat the vegetables in butter covered over medium heat.

After 5-6 minutes, add the white wine and let reduce by half.

Add spices, salt, pepper, as well as the water and lemon.

Let simmer over medium heat 15-20 minutes.

Strain the court bouillon. Discard the vegetables.

Source: Metro