Barley Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, built from white wine, vinegar, fresh vegetables, and a handful of fragrant herbs and spices. As it simmers, the carrots, celery, onion, and lemon rounds release their flavors into the broth, creating something that smells absolutely incredible and tastes even better. The result is a lightly golden, deeply fragrant liquid that elevates anything you poach in it — fish, shellfish, or delicate vegetables — far beyond what plain water could ever achieve. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden cereal grains sneaking into your cooking base. The recipe is also wonderfully practical: make a batch, strain it, and keep it in the fridge or freezer so you always have a refined poaching liquid ready to go. It's the kind of foundational recipe that quietly makes everything else you cook taste more polished and intentional.
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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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