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Course: Soups & Sandwiches
Keyword: Condiments, French, Ge Court Bouillon, Soups

GE Court Bouillon

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups
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  • 1 1/2 cups water
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 onion, chopped
  • 1/2 celery rib, chopped
  • 1 clove garlic, chopped finely
  • 1 teaspoon whole black peppercorns
  • 4 to 5 sprigs fresh thyme
  • 1 bay leaf
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups

Procedure

  • Combine the water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme, and bay leaf in a 3-quart saucier, and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
  • Use chunky, or strain through a fine-mesh sieve and either refrigerate for up to 3 days or freeze for up to 2 months. Bring to a boil before reusing.
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