Carrageenan Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

This aromatic poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh aromatics, and a handful of whole spices simmered together until the broth turns fragrant and lightly golden. It's the kind of foundational recipe that quietly elevates everything it touches — fish, shellfish, vegetables — by infusing them with bright, layered flavor rather than just plain water. Every single ingredient here is whole and unprocessed, which matters a lot when you're avoiding the thickeners and stabilizers that sneak into so many packaged broths and store-bought poaching liquids. Lemon rounds, fresh parsley, thyme sprigs, bay leaves, and a pinch of fennel seeds do all the heavy lifting, creating a deeply savory, slightly citrusy base with zero additives. The process is straightforward — combine, simmer for 30 minutes, then strain — and what you're left with is a clean, versatile liquid you can use right away or stash in the freezer for months. It's the kind of thing that makes you wonder why you'd ever reach for a carton again.

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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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