Court-bouillon

Court-bouillon

Court-bouillon is a flavored broth used primarily for poaching or quick-cooking food. It is a staple in French cuisine and is typically made from a base of water, wine, or vinegar, and flavored with vegetables, herbs, and spices.

Ingredients

The ingredients for court-bouillon can vary, but typically include:

• Water
• Wine or Vinegar
• Vegetables such as onions, carrots, and celery
• Herbs such as parsley, thyme, and bay leaf
• Spices such as peppercorns and cloves

Preparation

Court-bouillon is prepared by simmering the ingredients together until the flavors are well combined. The liquid is then strained and used to poach or quick-cook other foods, such as fish or vegetables.

Uses

Court-bouillon is most commonly used in French cuisine to poach fish, but it can also be used to quick-cook vegetables or other delicate foods. It is often used in recipes for Bouillabaisse, Poisson en Papillote, and other classic French dishes.

See Also

• Bouillon (broth)
• Stock (food)
• French cuisine