4 bouillon recipes

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.