Aromatic Court Bouillon with White Wine
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4-6 (Approximately 2 quarts)
Yield
About 2 quarts
Calories
Approximately 30 calories (based on ingredients, not including poached items)
Step into a world of refined flavors with our Aromatic Court Bouillon with White Wine.
This elegantly crafted poaching liquid infuses seafood and delicate proteins with a bouquet of herbs, citrus, and the crisp notes of white wine, creating a harmonious blend that promises to elevate any dish it accompanies.
The court bouillon’s light, yet complex flavor profile, makes it an indispensable tool in the kitchen, perfect for those seeking to impress with their culinary skills, regardless of their experience level.
From home cooks to small business owners, this recipe serves as a bridge to gourmet cooking, inviting all to explore the depths of flavor in a simple, yet sophisticated manner.
Ingredients
- 8 cups water
- 2 cups dry white wine
- 1 large onion, quartered
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 lemon, sliced
- 1 bouquet garni (thyme, parsley, bay leaf, tied together)
- 10 black peppercorns
- 2 cloves garlic, lightly crushed
- 1 teaspoon salt
Instructions
- Combine water, white wine, onion, carrots, celery, lemon, bouquet garni, peppercorns, garlic, and salt in a large pot.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently for 20 minutes to allow the flavors to meld.
- Strain the court bouillon through a fine mesh sieve, discarding the solids.
- The court bouillon is now ready to be used for poaching fish, seafood, or even chicken, providing a delicate and aromatic flavor.
- Any unused court bouillon can be cooled and stored in the refrigerator for up to 3 days or frozen for longer storage.
Tips & Tricks
- For an extra layer of flavor, add a strip of orange peel to the pot.
- If using for seafood, adding a splash of vinegar to the court bouillon can help firm up the flesh.
- Court bouillon can be prepared in advance and reheated, enhancing its flavors.
- Experiment with different herbs in the bouquet garni to tailor the court bouillon to your specific dish.
Mise en Place
Ingredients
Utensils
- Water
- Dry white wine
- Onion
- Carrots
- Celery
- Lemon
- Bouquet garni (thyme, parsley, bay leaf)
- Black peppercorns
- Garlic
- Salt
- Large pot
- Fine mesh sieve
- Knife
- Cutting board
- Measuring cups and spoons
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