Beef Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, built entirely from vegetables, aromatics, and a splash of white wine — no meat, no stock, no shortcuts. Cold water, dry white wine, and white wine vinegar form the base, while carrots, celery, onion, and lemon rounds simmer together until the liquid turns fragrant and lightly golden. Fresh parsley, thyme, bay leaves, and black peppercorns layer in herbal depth, and an optional pinch of fennel seeds adds a subtle anise note that really elevates the whole thing. After 30 minutes of steady simmering, you strain it into a clean pot and you're left with something genuinely beautiful — bright, complex, and completely plant-based by nature. It's the kind of foundational recipe that makes poached fish, shellfish, or vegetables taste like they came out of a serious restaurant kitchen. Make a batch on the weekend and stash it in the freezer so you always have a deeply flavored, beef-free poaching liquid ready to go.
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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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