Court broth
Votes: 3
Time: 28 min.
Complexity: easily
Quantity: 2 tbsp.
Complexity: easily
Quantity: 2 tbsp.
Court broth is a quick broth used for cooking other dishes. It's typically used for poaching eggs, vegetables, seafood, fish, or tender sweetbreads. Court broth is made with white wine, lemon juice, and spices. Unlike traditional, rich broths, it simmers in just a few minutes. You can make it ahead of time and store it in the refrigerator or freezer, then use it as a flavorful base for your dishes as needed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of water
- 0.5 cups white wine
- Juice of 1 lemon
- 1 onion, chopped
- Half a stalk of celery, chopped
- 1 clove garlic, finely chopped
- 1 tsp black peppercorns
- 4-5 sprigs of fresh thyme
- 1 bay leaf
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Recipes with similar ingredients: white wine, lemon juice, onions, celery, garlic, black pepper, thyme, bay leaf
Cooking the dish according to the recipe:
- Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Strain the broth or use it with chunks for the first time, then strain through a fine sieve and refrigerate for up to 3 days, or freeze for up to 2 months. In either case, be sure to bring to a boil before using.
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