Eosinophilic Esophagitis Friendly Classic Court Bouillon
A fragrant, golden poaching liquid built from fresh vegetables, herbs, and a splash of white wine, this classic court bouillon is the kind of foundational recipe that quietly transforms everything you cook. Managing eosinophilic esophagitis often means scrutinizing every ingredient for common triggers, and this broth keeps things beautifully clean — no dairy, no eggs, no nuts, no soy, no wheat, just simple whole-food aromatics doing their job. The combination of carrots, celery, onion, lemon, parsley, and thyme simmers together for thirty minutes into something deeply savory and aromatic, with white wine vinegar adding a bright, subtle tang. Once strained, you're left with a silky, versatile liquid that's perfect for gently poaching fish, shellfish, or vegetables without introducing any hidden allergens. It stores well in the fridge for a few days or freezes beautifully, so you can make a batch ahead and have a safe, flavorful cooking base ready whenever you need it. For anyone who has struggled to find a poaching liquid that doesn't rely on store-bought stocks loaded with ambiguous additives, this one is a genuine kitchen staple.
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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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