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Basic Court Bouillon
Author
Renee Shelton
Ingredients
1/3
cup
chopped onion
1/3
cup
chopped carrots
1/3
cup
chopped celery
2
tablespoons
unsalted butter
1
quart
water
1/2
cup
dry white wine
Instructions
Saute the onions, carrots, and celery in the butter over medium-high heat for about 5 minutes, until softened and lightly browned.
Add in the water and white wine, and simmer for 20 minutes.