Gluten 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, and it transforms simple proteins like fish, shellfish, or vegetables into something genuinely special. The combination of dry white wine, white wine vinegar, fresh herbs, and bright lemon rounds builds a broth that smells incredible as it simmers — floral, savory, and just a little tangy. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved; it's just clean, wholesome cooking from start to finish. After 30 minutes on the stove, the liquid turns lightly golden and deeply fragrant before you strain it into a silky, ready-to-use poaching base. It keeps well in the fridge for a few days or stashes easily in the freezer, meaning you can make a big batch and have restaurant-quality results on hand whenever you need them. Whether you're poaching a delicate fillet or cooking up a seafood spread for guests, this is the kind of foundational recipe that quietly elevates everything it touches.

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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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