When thinking of ways to increase flavor, especially needed in regards to a low sodium diet or at least a lower sodium diet, of course I think of herbs, spices and salt-free seasonings, but there are many cooking techniques to learn as well.
Today we will learn about creating a court bouillon – a flavorful, aromatic, quick broth. It’s commonly created to poach fish and seafood, but is an increasingly popular way to poach vegetables, fruits, eggs, even chicken.
Basic Court Bouillon Recipe
2 cups of water
1/2 cup dry white wine
1 medium onion, chopped
1/2 stalk of celery, chopped
1 medium carrot, diced
1 clove of garlic, finely minced
1 fresh lemon, juiced
Freshly ground black pepper
1 small bunch of fresh herbs, like a few sprigs of fresh parsley is enough, and/or thyme
Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer 8-10 minutes. Pick-out and discard the herb sprigs. You can use this with the vegetables or strain using a fine mesh strainer and use just the broth. This will keep refrigerated up to 3 days or freeze up to 2 months.
Tip: Bring the court bouillon to a boil before using, after it has been refrigerated or frozen.
Enjoy. I hope you have found this information helpful.
Click these links to read previous Season-It Newsletters and Low Sodium Articles for more information.
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Disclaimer: This information is not intended to diagnose, treat, cure or prevent any disease.