Court bouillon recipe

Ingredients

• 5 quarts (qt) of cold water
• 8 fluid ounces (fl oz) of white wine vinegar
• Salt to taste (optional)
• 12 ounces (oz) of diced carrots
• 1 pound (lb) of sliced onions
• 1 pinch of dried thyme
• 3 bay leaves
• 12 parsley stems
• ¼ teaspoon (tsp) of peppercorns

Directions

1. Mix the water, vinegar, salt, carrots, onions, thyme, bay leaves, and parsley stems in a large pot.
2. Simmer for 50 minutes.
3. Add the peppercorns.
4. Simmer for 10 minutes.
5. Use the bouillon for cooking now, or cool and store for use later.

Notes