Dairy Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, built entirely from vegetables, herbs, white wine, and a splash of vinegar — not a drop of dairy in sight. The combination of carrots, celery, onion, lemon rounds, parsley, thyme, and bay leaves simmers together into something deeply fragrant and beautifully golden, infusing whatever you poach in it with layers of bright, savory flavor. It's the kind of foundational recipe that quietly elevates everything it touches, from delicate fish to shellfish and beyond. Because it's made from scratch with whole, simple ingredients, you have complete control over what goes in — no hidden butter, cream, or mystery additives to second-guess. The optional fennel seeds add a subtle anise note that makes the broth feel a little more special without any extra effort. Once strained, the liquid is silky, clean, and ready to use right away, or you can stash it in the freezer so a restaurant-quality poaching base is always within reach.
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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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