Cinnamon 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, wine-laced poaching liquid built from fresh vegetables, herbs, and a bright hit of lemon. White wine, white wine vinegar, carrots, celery, onion, and a handful of fresh herbs simmer together until the liquid turns lightly golden and deeply aromatic, making it the ideal gentle bath for fish, shellfish, or delicate proteins. The whole thing comes together in about 30 minutes of hands-off simmering, and the result is something that smells like a proper French kitchen. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — every single ingredient is clean and straightforward, with no spice blends or pre-made stocks that might sneak in unwanted flavors. The seasoning here comes entirely from peppercorns, bay leaves, fresh thyme, and parsley, so you stay in full control of what goes into the pot. Optional fennel seeds add a subtle anise note if you want a little extra depth, but the bouillon is beautifully balanced without them. Make a big batch, strain it, and stash portions in the freezer so you always have a reliable, flavor-forward poaching base ready to go.

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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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