Cashew Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple that transforms simple fish, shellfish, or vegetables into something genuinely elegant. White wine, white wine vinegar, fresh herbs, and a bright hit of lemon come together with sliced carrots, celery, and onion to build a broth that smells absolutely incredible as it simmers. After 30 minutes on the stove, the liquid turns fragrant and lightly golden — the kind of thing that makes your kitchen feel like a proper restaurant. Tree nut allergies can make store-bought broths and seasoning blends a real gamble, but this one is built entirely from whole, straightforward ingredients with zero hidden surprises. Everything gets strained out at the end, leaving you with a clean, deeply flavored liquid ready to gently poach your protein of choice. It keeps in the fridge for a few days or freezes beautifully, so making a big batch is absolutely worth it.
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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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