Ingredients
- 1 1/2 cups water
- 1/2 cup white wine
- 1 lemon, juiced
- 1 onion, chopped
- 1/2 celery rib, chopped
- 1 garlic clove, chopped finely
- 1 teaspoon black peppercorns
- 4 to 5 sprigs fresh thyme
- 1 bay leaf
Directions
Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain or use chunky the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.
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By cookin' judi
The Land of Enc...
on June 28, 2011
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I used this for poached chicken...OMG! What flavour.
By zannr_7668112
Colorado Spring...
on November 17, 2007
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I used this recipe for beef fondue & it worked great. Only thing I found, you must increase the amount by six if serving four people, & definitely strain before putting in the fondue pot. The flavor of the court was just enough as the meat was in a marinade. Thanks Alton!
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