Artificial Flavors Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen classic — a fragrant, golden broth built entirely from fresh vegetables, herbs, wine, and a splash of vinegar. Every single ingredient here is whole and recognizable: crisp carrots, celery, onion, lemon rounds, fresh parsley and thyme, bay leaves, peppercorns, and a touch of fennel if you like. There's no seasoning packet, no store-bought broth concentrate, and absolutely nothing artificial hiding in the mix. As the pot simmers for 30 minutes, the liquid transforms into something deeply savory and floral, with a brightness from the white wine and vinegar that makes it ideal for poaching fish, shellfish, or delicate vegetables. Once strained, it's silky, clean, and ready to use right away — or you can stash it in the freezer so you always have a pure, flavor-packed base on hand. For anyone navigating artificial flavors in packaged broths and bouillons, making your own from scratch like this is genuinely the easiest solution.
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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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