Recipe information
Yield
Makes about 2 quarts
Ingredients
1/2 small leek (white and pale green parts only)
a 3-inch piece carrot
a 3-inch piece celery rib
3 medium garlic cloves
7 cups cold water
1 cup plus 2 tablespoons red-wine vinegar
1 fresh thyme sprig
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons white peppercorns
1 teaspoon fine sea salt
Preparation
Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
