Accueil > Term: court-bouillon
court-bouillon
Traditionally used for poaching fish, seafood or vegetables, a court-bouillon is a broth made by cooking various vegetables and herbs (usually an onion studded with a few whole cloves, celery, carrots and a bouquet garni) in water for about 30 minutes. Wine, lemon juice or vinegar may be added. The broth is allowed to cool before the vegetables are removed.
- Partie du discours : noun
- Secteur d’activité/Domaine : Arts culinaires
- Catégorie : Cuisine
- Company: Barrons Educational Series
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