Ge Court Bouillon

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Rated 5 stars out of 5
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  • Read 2 Reviews
Total Time:
28 min
Prep
20 min
Cook
8 min
Yield:
Yield: 2 cups
Level:
--
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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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Newest Ratings and Reviews

Read all 2 reviews

  • on June 28, 2011

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    I used this for poached chicken...OMG! What flavour.

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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