Citric Acid 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, fresh vegetables, and a handful of herbs that simmer together into something deeply fragrant and beautifully golden. It's the kind of base that transforms a simple piece of fish or shellfish into something that feels genuinely restaurant-worthy. For anyone navigating a citric acid sensitivity, store-bought broths and seasoning blends can be a minefield — many contain hidden citric acid as a preservative or flavor enhancer. Making your own from scratch puts you fully in control of every ingredient. The brightness here comes naturally from white wine vinegar and fresh lemon rounds, both of which are well-tolerated alternatives for most people avoiding manufactured citric acid. After a 30-minute simmer, the liquid is strained clean and ready to use for poaching, or it can be cooled and tucked into the freezer so you always have a safe, flavorful base on hand. It's a small effort that pays off every single time you need a reliable, clean-ingredient foundation for cooking.

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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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