Capsaicin Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

Court bouillon is one of those foundational kitchen preparations that quietly elevates everything it touches — a fragrant, lightly golden poaching liquid built from white wine, vinegar, fresh aromatics, and vegetables. The combination of carrots, celery, onion, lemon, parsley, thyme, and bay leaves creates a broth that smells incredible as it simmers and delivers clean, bright flavor to whatever you cook in it. For anyone avoiding capsaicin, this recipe is a genuinely safe and satisfying option, since it relies entirely on herbs, citrus, and vegetables for its depth — no chiles, no hot spices, no hidden heat. Black peppercorns bring just a gentle warmth that stays well within comfortable territory, and the optional fennel seeds add a subtle sweetness if you want it. After 30 minutes of simmering, you strain everything out and are left with a beautifully aromatic liquid ready to poach fish, shellfish, or delicate vegetables with confidence. It stores well in the fridge or freezer, so making a full batch means you always have a flavorful, heat-free poaching base on hand whenever you need it.

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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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