Court Bouillon

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5370.JPG Status: base recipe draft, uploaded as-is with Steve authorization

Yield: about 1 gallon

Ingredients

• 5 tablespoons coarse sea salt
• 1/4 cup black peppercorns
• 1 1/2 tablespoons coriander seeds
• 2 star anise
• 6 medium carrots, peeled and sliced
• 4 onions, peeled and sliced
• 1 head fennel, sliced
• 10 cloves garlic, peeled
• 1 piece ginger, about 1 inch, peeled and sliced
• 1 bay leaf
• 2 basil stems
• Peels and juice of 1 orange
• 1 cup dry white wine
• 1/2 cup white vinegar
• Water, enough to make the stock base

Method

1. Combine water with salt, spices, vegetables, orange peel, orange juice, and herbs in a large stockpot.
2. Bring to a boil, then reduce to a simmer.
3. Simmer about 20 minutes.
4. Add the white wine and vinegar and continue simmering briefly.
5. Strain and chill.

Cheesy Upload Notes

• Uploaded as a tappable subrecipe card for SuS Premium Recipes.
• Original source file also contains Court Bouillon, Chicken Jus, and Sauce Perigueux.
• Keep linked from recipes and base recipes that reference this component.

Confidence Notes

• Reconstructed from source image IMG_5370.JPG. Verify against clearer source if available.