COURT BOUILLON

Ingredients:

1 cup plus 2 tablespoons red wine vinegar

7 cups cool water

1 branch fresh thyme

½ small leek, thinly sliced

1 – 3” piece carrot, peeled and sliced

1 – 3” piece celery, sliced

3 cloves garlic, peeled

2 bay leaves

1 teaspoon sea salt

½ tablespoon white pepper

Directions:

Combine all the ingredients in a non-reactive saucepan and bring to a boil.  Simmer for 10 minutes.  Strain and store for 5 days refrigerated, or 2 months frozen.

Adapted from a recipe in The Bernadin Cookbook.