Court bouillon is a quickly-cooked broth used for poaching other foods, mostly shellfish. The lack of meat products means this is perfect for poaching delicate items.
How to Make a Court Bouillon
Court Bouillon is a flavorful liquid in which you can poach seafood or chicken to enhance its flavor.
- 5 cup(s) Cold Water
- 1 cup(s) White Wine
- 2 stalk(s) Celery
- 1 stalk(s) Leek white bottom only
- 1 whole Onion rough chop
- 1 whole Lemon cut in half
- 2 whole Bay Leaves
- 1 tsp(s) Black Peppercorns
- 2 tsp(s) Kosher Salt
- 1 sprig Curly Parsley
- Place cold water in sauce pot with white wine and place on stove.
- Slice celery in 1/4 slices place in sauce pot.
- Cut leek in half and wash thoroughly in water. Then rough chop place in sauce pot.
- Dice the onion add to a sauce pot.
- Cut the lemon in half, squeeze, and add into sauce pot along with bay leaves, black peppercorns and kosher salt.
- Wrap parsley in twine and place in sauce pot.
- Bring sauce pot to a boil then simmer for 30 minutes. then your poaching liquid is ready for use.
Recommended for blanching shellfish and can use it multiple times. Flavors strengthen with reduction. Feel free to send a message for custom recipes for your needs or questions.