Low Sugar Classic Court Bouillon
This fragrant poaching liquid is a classic French technique that transforms simple water, dry white wine, and white wine vinegar into something genuinely aromatic and complex. Sliced carrots, celery, onion, lemon rounds, fresh parsley, thyme, bay leaves, and black peppercorns all simmer together for 30 minutes until the broth turns lightly golden and deeply fragrant. Every single ingredient here is naturally free of added sugar — no hidden sweeteners, no store-bought shortcuts that sneak in syrup or dextrose. That matters more than you might think, because many packaged broths and poaching liquids contain surprising additions that have no business being there. This one is entirely built from vegetables, herbs, wine, and salt, so what you get is pure, clean flavor with nothing extra. It's ideal for poaching fish, shellfish, or vegetables, and it stores beautifully in the fridge or freezer so you can keep a batch on hand whenever you need it.
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Learn more →Ingredients
4 servings
- 8 cups cold water
- 2 cups dry white wine
- ¼ cup white wine vinegar
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tsp black peppercorns
- ½ tsp fennel seeds (optional)
- 1 tsp kosher salt
Instructions
- 1
Combine the water, white wine, and white wine vinegar in a large saucepan or Dutch oven.
- 2
Add the carrots, celery, onion, lemon slices, parsley sprigs, thyme sprigs, bay leaves, black peppercorns, fennel seeds (if using), and kosher salt.
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