The Culinary Professional 2023

Court Bouillon

Category:
Fish and Shellfish, Moist-Heat Methods, deep poaching

Equipment:
Pot, spoon, strainer

No. Servings:
128

Serving Size:
1 fl. oz. (30 mL)

View measurement units by

Yield:
1 gal. (3.8 L)

1 gal.

water

8 fl. oz.

vinegar

2 oz.

salt

2 lb.

mirepoix, thinly sliced

1 ea.

sachet

Combine all ingredients

Simmer one hour.

Strain before using as a poaching liquid.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Variations

—Substitute 6 fl. oz. (180 mL) lemon juice for vinegar; or substitute 2 qt. (1.9 L) white wine and 2 qt. (1.9 L) water for water and vinegar.