Court-bouillon

Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.

Garlic

Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.

Mirepoix

Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.Mirepoix is a small, fine dice normally of onions, carrots, and celery roughly in the proportions 2:1:1. It is the base flavour of many classic sauces and stocks and slow-cooked casseroles and stews.