Court Bouillon:
A French preparation used mainly for cooking fish, shellfish and escargot. The foods cooked in the liquid absorb the bouillon's flavors.

Ingredients:

• 1/2 liter good white wine. (Don't cook with anything you wouldn't drink.)
  
• 1 liter cold water
  
• 1/2 c. diced carrot
  
• 1/2 c. diced celery stalk
  
• 1 small onion, diced
  
• 1 tbsp each -
  
  parsley
  
  thyme
  
  bay leaf (laurel)
  
  diced shallot
  
  garlic
  

  1 tsp dill
  

  salt to taste
  

  10 black peppercorns
  

  1 pinch of clove
  
  

Wrap the herbs in cheesecloth, or tie them together to make them easier to remove later. Add everything to the pot, bring to a boil, simmer 30 minutes, let cool, then strain.

You can make this in a large batch, freeze it, and save it for use in stocks or for flavoring sauces.