Court Bouillon

Name: Court Bouillon
Yield: Makes 3 quarts
Ingredients: 2 medium carrots, peeled and cut into 1/2-inch pieces; 1 medium celery stalk, cut into 1/2-inch pieces; 1 leek, cut into 1/2-inch pieces and washed well (page 32); 1 lemon, thinly sliced; 3 quarts water; 2 tablespoons white wine vinegar or 1/2 cup white wine; 2 dried bay leaves; 2 sprigs thyme; 1/2 teaspoon whole black peppercorns; Coarse salt

January 26, 2012

With its clean taste and light body, Court Bouillon is used to poach fish, shellfish, and lean white meats such as chicken and veal, when you want to impart only subtle flavor. It can be as simple as a few aromatics steeped in water or more complex with a fruity white wine or other acidic ingredients, such as vinegar or lemon juice. As with stocks, you should feel free to improvise with whatever is in your vegetable bin (or garden, if you have one). The ingredients called for here are common, but you can leave out some or replace them with other mild-tasting herbs or vegetables. The goal is to avoid overpowering the food that will be poached in the liquid.

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