Court bouillon
Makes 1 gallon (3.8 L)
- 5 tablespoons coarse sea salt (70 g)
- 4 tablespoons black peppercorns (24 g)
- 1 1/2 tablespoons coriander seeds (10 g)
- 2 star anise
- 6 medium carrots, peeled and sliced
- 4 onions, peeled and sliced
- 1 head fennel, sliced
- 10 cloves garlic, peeled
- 1 (1-inch/2.5-cm) knob of ginger, peeled and sliced
- Peels and juice of 1 orange
- 1 bay leaf
- 2 basil stems
- 1 cup dry white wine (240 ml)
- 1/2 cup white vinegar (120 ml)
Instructions
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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