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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Court Bouillon
Difficulty Level: Easy
Recipe Id: STK1004

Court Bouillon

  • 2 1/2 c Water, cold
  • 1 md Onion, sliced
  • 1 ea Carrot, sliced
  • 1 ea Celery, stalk, sliced
  • 1 ea Leek, (white part only), trimmed and sliced (opt)
  • 3 ea Fennel, stalks, (opt)
  • 1 ea Thyme, sprig, fresh, OR 1 tsp. Thyme, dried
  • 2 ea Dill sprigs 
  • 1/2 ts Salt
  • 4 ea Peppercorns, white

  1. Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil.
  2. Cover and simmer for 25 minutes.
  3. Strain, and reserve the liquid for poaching fish, shellfish, or other seafoods.


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