White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates)

Name: White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates)
Total time: 35 min
Yield: 1 1/4 cups
Cuisine: french
Ingredients: 1 1/2 cups dry white wine; 3/4 cup water; 1/4 lemon; Salt to taste if desired; 1 small onion, peeled and stuck with 1 clove; 1 clove; 10 peppercorns, crushed; 1 cup chopped leeks; 1/2 cup chopped carrots; 1 cup chopped celery; 1 sprig fresh thyme or 1/4 teaspoon dried; 1 whole shallot, peeled

By Craig Claiborne

Total Time: 35 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:1¼ cups

1½cups dry white wine
¾cup water
¼lemon
Salt to taste if desired
1small onion, peeled and stuck with 1 clove
1clove
10peppercorns, crushed
1cup chopped leeks
½cup chopped carrots
1cup chopped celery
1sprig fresh thyme or ¼ teaspoon dried
1whole shallot, peeled

Ingredient Substitution Guide

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Preparation

Step 1
Combine wine and water in saucepan.
Step 2
Trim away and discard all skin and outer pulp of lemon. Add peeled lemon to saucepan. Add remaining ingredients and cook about 30 minutes or until liquid is reduced to about 1¼ cups. Strain, discarding solids.