FROM LE BERNARDIN COOKBOOK: FOUR-STAR SIMPLICITY BY MAGUY LE COZE AND ERIC RIPERT
July 1998
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1/2
small leek (white and pale green parts only)
-
a
3-inch piece carrot
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a
3-inch piece celery rib
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3
medium garlic cloves
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7
cups
cold water
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1 cup plus 2
tablespoons
red-wine vinegar
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1
fresh thyme sprig
-
2
bay leaves (not the stronger California variety)
-
1 1/2
teaspoons
white peppercorns
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1
teaspoon
fine sea salt
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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.
