Daniel Vézina’s Court Bouillon
Daniel Vézina’s Court Bouillon
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Daniel Vézina’s Court Bouillon

15 MIN
4 to 5 cups, approximately



  1. Peel and cut the carrot into slices.
  2. Peel the onion, cut in half, and slice thinly.
  3. Clean the celery and slice thinly.
  4. In a saucepan, sauté the vegetables in the clarified butter.
  5. Add the water, thyme, peppercorns, and bay leaves.
  6. Bring to a boil for a few minutes and add the lemon slices at the last minute.


I add white wine to this simple preparation to enhance the broth for my crab in stock or when I make fish soup. In some cases, we whisk butter in the broth for a richer flavour.

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