Court bouillon


Makes 1 gallon (3.8 L)

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Pour 1 gallon of water into a large stockpot and add the salt, spices, vegetables, orange peel and juice, and herbs. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Add the white wine and vinegar, simmer for 5 more minutes, then strain through a fine-meshed sieve. Use immediately or chill over ice and store, covered and refrigerated, for up to 1 week.

This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits

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