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Le Chaudron recipe
Court-bouillon classique
Classic court-bouillon
⏱ 40 minServes 6Easy20 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1water
2carrots, sliced
1onion studded with cloves
150 ml (⅔ cup)dry white wine
50 ml (3½ tbsp)wine vinegar
1bouquet garni
- 1 water
- 2 carrots, sliced
- 1 onion studded with cloves
- 150 ml (⅔ cup) dry white wine
- 50 ml (3½ tbsp) wine vinegar
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the water, wine and vinegar in a stockpot with the carrot slices and clove-studded onion.
- Add the bouquet garni and a good pinch of salt and bring to a simmer.
- Simmer for 25 minutes.
- Skim if needed.
- Let cool off the heat.
- Strain before using to poach fish or shellfish.
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