Court-bouillon

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[koor bwee-YAWN ] Court-bouillon is traditionally used for poaching fish, seafood or vegetables. This¬†savory broth is made by cooking various vegetables and herbs (typically onions, celery and a bouquet garni)¬†in water for about 30 minutes. To the chef’s preference, wine, lemon juice or vinegar may be added.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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