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Ingredients Jump to Instructions ↓

  1. 1 Onion - peeled, chopped

  2. 1 Carrot - peeled, and sliced

  3. 1 Celery stalk - peeled, and sliced

  4. 1/2" thick

  5. 1 Garlic - halved horizontally

  6. 3 sections Parsley

  7. 3 sections Thyme

  8. 1 Bay leaf

  9. 10 Peppercorns

  10. 2 teaspoons 10ml Fennel seed

  11. 1 teaspoon 5ml Coriander seed

  12. 1/2 cup 118ml White vinegar

  13. (or 1 1/2 cups dry white wine)

  14. 2 tablespoons 30ml Coarse salt

  15. 2 Water

Instructions Jump to Ingredients ↑

  1. Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.

  2. This recipe yields 3 to 4 cups of bouillon.

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