Court Bouillon Recipe

A court bouillon recipe is not actually a stock but it is prepared in much the same manner as stocks. It is French for "short broth". It is a flavored liquid, usually water and wine or vinegar. Vegetables and seasonings have been simmered in it to impact its flavors and aromas. It is most commonly used to poach foods such as fish and shellfish.

Here is my favorite recipe for court bouillon, one I've used for years:

Court Bouillon Recipe

*Water 2 qts.

*Vinegar 3 fl. oz.

*Lemon Juice 1 fl. oz.

*Mirepoix 12 oz. (see "Culinary Terms")

*Peppercorns 1/2 tsp. crushed

*Bay Leaves 2

*Dried thyme pinch

*Parsley stems 8

Yield: 1/2 gallon

1. Combine all ingredients and bring to a boil. 2. Reduce to a simmer and cook for 45 minutes. 3. Strain and use immediately or cool and refrigerate.

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Nage

A nage is an aromatic court bouillon that is sometimes served as a light sauce or broth with fish or shellfish. After the fish or shellfish is cooked, additional herbs or vegetables are added to the cooking liquid. The used portion can be strained, chilled, and clarified with egg whites and vegetables in the same manner as a consomme. Whole butter or cream may be added to a nage for richness.

Glaze

A glaze is a dramatic reduction and concentration of a stock. Glazes are added to intensify flavors in sauces and soups.

Procedure For Reducing A Stock To A Glaze

1. Simmer the stock over very low heat. Skim often and watch so it doesn't burn.
2. As it reduces, transfer the liquid into smaller saucepans. Strain the liquid each time it is transferred into a smaller saucepan.
3. Strain it a final time, cool and refrigerate.

I do hope you'll give my court bouillon recipe a try. It's always a big hit, and it really is pretty easy to throw together.

Principles Of Stock Making
White
Brown
Fish
Vegetable

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