White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates)

Name: White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates)
Yield: 1 cups
Cuisine: French
Ingredients: 1 ½ cups dry white wine; ¾ cup water; ¼ lemon; Salt to taste if desired; 1 small onion, peeled and stuck with 1 clove; 1 clove; 10 peppercorns, crushed; 1 cup chopped leeks; ½ cup chopped carrots; 1 cup chopped celery; 1 sprig fresh thyme or ¼ teaspoon dried; 1 whole shallot, peeled

By Craig Claiborne

Published December 28, 1982

Total Time: 35 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:1¼ cups

1 ½ cups dry white wine
¾ cup water
¼ lemon
Salt to taste if desired
1 small onion, peeled and stuck with 1 clove
1 clove
10 peppercorns, crushed
1 cup chopped leeks
½ cup chopped carrots
1 cup chopped celery
1 sprig fresh thyme or ¼ teaspoon dried
1 whole shallot, peeled

Ingredient Substitution Guide

Preparation

Step 1
Combine wine and water in saucepan.
Step 2
Trim away and discard all skin and outer pulp of lemon. Add peeled lemon to saucepan. Add remaining ingredients and cook about 30 minutes or until liquid is reduced to about 1 ¼ cups. Strain, discarding solids.