Court Bouillon.

A bit more than just vegetable stock, Court Bouillon is a flavourful liquid ideal for poaching delicate products such as fish or eggs, and is an essential ingredient in many vegetarian dishes. I use it a lot to give a little extra flavour to soups and stews where the use of a meat stock might be a bit overwhelming. There are an enormous number of recipes ranging from the most simple – salted water – to much more complex. This one is of medium complexity.


1 litre cold water.

1 onion, chopped.

1 stick celery, diced.

1 carrot, diced.

2 cloves garlic, cracked.

4 leaves silverbeet, chopped.

1 glass white wine.

1 tblsp balsamic vinegar.

6-8 peppercorns.

1 bayleaf.


Place all the ingredients in a large pan and bring to the boil. Cover and simmer for 30 minutes then remove from the heat and pour through a Chinois. Reserve. The silverbeet [chard] is for colouring.

Yield: 1 Litre.

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