White Wine Broth With Herbs Court Bouillon Au Vin Blanc Aux Aromates Recipes

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WHITE WINE BROTH WITH HERBS (COURT-BOUILLON AU VIN BLANC AUX AROMATES)



White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates) image

Provided by Craig Claiborne

Categories     dinner, condiments, soups and stews

Time 35m

Yield 1 1/4 cups

Number Of Ingredients 12

1 1/2 cups dry white wine
3/4 cup water
1/4 lemon
Salt to taste if desired
1 small onion, peeled and stuck with 1 clove
1 clove
10 peppercorns, crushed
1 cup chopped leeks
1/2 cup chopped carrots
1 cup chopped celery
1 sprig fresh thyme or 1/4 teaspoon dried
1 whole shallot, peeled

Steps:

  • Combine wine and water in saucepan.
  • Trim away and discard all skin and outer pulp of lemon. Add peeled lemon to saucepan. Add remaining ingredients and cook about 30 minutes or until liquid is reduced to about 1 1/4 cups. Strain, discarding solids.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams

GE COURT BOUILLON



Ge Court Bouillon image

Provided by Alton Brown

Time 28m

Yield Yield: 2 cups

Number Of Ingredients 9

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

Steps:

  • 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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