Gelatin Free Classic Court Bouillon

Court bouillon is the kind of foundational kitchen staple that quietly elevates everything it touches — a fragrant, golden poaching liquid built from white wine, vinegar, fresh aromatics, and a handful of spices. The combination of carrots, celery, onion, lemon rounds, parsley, thyme, and bay leaves simmers together into something that smells absolutely incredible and tastes even better. Because it's made entirely from vegetables, wine, and seasonings, there's no animal-derived gelatin or collagen anywhere near this recipe — it's naturally clean and completely plant-based in its base. That makes it a reliable go-to for poaching fish, shellfish, or vegetables without any guesswork about hidden additives. The process is straightforward: everything goes into one pot, simmers uncovered for 30 minutes, then gets strained into a beautifully clear, aromatic broth. It stores well in the fridge for a few days or the freezer for months, so you can make a big batch and have it ready whenever you need it. Once you have a jar of this in your kitchen, you'll wonder how you ever poached anything without it.

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