Almond Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple that transforms simple ingredients into something genuinely special. White wine, white wine vinegar, fresh herbs, and a bright hit of lemon come together with sliced vegetables to create a deeply fragrant broth that elevates anything you cook in it. After a steady 30-minute simmer, the liquid turns lightly golden and incredibly perfumed — the kind of thing that makes your whole kitchen smell like a proper bistro. Tree nut concerns are completely off the table here, since every single ingredient is a whole, recognizable pantry staple with no hidden blends or processed additives to second-guess. It strains down into a clean, beautiful liquid that's ready to use right away for poaching fish, shellfish, or vegetables with serious finesse. You can also cool it and stash it in the freezer for up to three months, so a batch made today can quietly upgrade a weeknight dinner weeks from now.
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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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