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Recipe Summary
Yield: Makes 6 cups
Ingredients
Ingredient Checklist
1 cup plus 2 tablespoons red-wine vinegar
1 sprig fresh thyme
1/2 small leek, cleaned
1 three-inch piece of carrot, peeled
1 three-inch piece of celery
3 medium garlic cloves, peeled
2 bay leaves
1 teaspoon fine sea salt
1 1/2 teaspoons whole white peppercorns
7 cups water
Gallery
Recipe Summary
Yield: Makes 6 cups
Gallery
Recipe Summary
Yield: Makes 6 cups
Recipe Summary
Yield: Makes 6 cups
Yield: Makes 6 cups
Makes 6 cups
Ingredients
Ingredients
- 1 cup plus 2 tablespoons red-wine vinegar
- 1 sprig fresh thyme
- 1/2 small leek, cleaned
- 1 three-inch piece of carrot, peeled
- 1 three-inch piece of celery
- 3 medium garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons whole white peppercorns
- 7 cups water
Directions
In a large saucepan over high heat, combine vinegar, thyme, leek, carrot, celery, garlic, bay leaves, salt, and peppercorns with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Eric’s Court Bouillon
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Reviews:
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All Reviews for Eric’s Court Bouillon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
