Court bouillon

By Daniel Boulud Chef

Premium

Makes 1 gallon (3.8 L)

ShareShare on facebookShare on TwitterShare on PinterestShare via mail

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Ingredients

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)

Open ingredients list

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.