Ginger Free Classic Court Bouillon

Court bouillon is one of those foundational kitchen preparations that quietly elevates everything it touches — a fragrant, wine-laced poaching liquid that turns a simple piece of fish or seafood into something genuinely special. This version builds its depth from white wine, white wine vinegar, fresh lemon rounds, and a handful of aromatics like parsley, thyme, bay leaves, and peppercorns, all simmered together until the broth turns lightly golden and beautifully fragrant. For anyone avoiding ginger, this recipe is a natural fit — there's none here, and the flavor profile doesn't need it, drawing instead on the brightness of lemon and vinegar and the earthiness of celery, carrot, and onion. The result is a clean, versatile liquid that works beautifully for poaching salmon, shrimp, scallops, or delicate white fish without any worry about hidden spices sneaking in. Making it from scratch also means you're in full control of every ingredient, which matters when you're navigating a sensitivity that often hides in store-bought broths and seasoning blends. Once strained, it keeps in the fridge for a few days or freezes well, so a single batch can serve you across multiple meals throughout the week.

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