Court-Bouillon
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/2 cup red wine vinegar
- 1 bay leaf
- 4 cups water
- 1 tablespoon peppercorns
- 3 garlic cloves
- fine sea salt
- 1 thyme sprig
- Carbohydrate 9 g(3%)
- Fat 0 g(0%)
- Fiber 2 g(9%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 1374 mg(57%)
- Calories 48
Preparation Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
Preparation Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
