Court Bouillon

• 1 cup plus 2 tablespoons red wine vinegar
• 7 cups cold water
• 1 branch fresh thyme
• 1/2 small leek
• 1 (3-inch) piece of peeled carrot
• 1 (3-inch) piece of celery
• 3 medium cloves garlic, peeled
• 2 bay leaves
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons white peppercorns

1. Combine all the ingredients in a large saucepan and bring to a boil.
2. Boil for 10 minutes.
3. Strain through a fine-mesh sieve.
4. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

red wine vinegar, cold water, thyme, leek, carrot, celery, garlic, bay leaves, salt, white peppercorns

Taken from www.cookstr.com/recipes/court-bouillon (may not work)