Hazelnut Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple that transforms simple ingredients into something genuinely special. White wine, white wine vinegar, fresh herbs, and a handful of vegetables simmer together until the broth turns fragrant and lightly golden — the kind of base that makes whatever you cook in it taste like it came from a proper bistro. It's naturally free from nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact the way you might with packaged broths or store-bought poaching liquids. Every ingredient here is straightforward and easy to source. The optional fennel seeds add a subtle anise note if you're feeling adventurous, but the broth is beautifully balanced either way. Once strained, it's ready to use immediately for poaching fish, shellfish, or vegetables, and it stores well in the fridge or freezer so you can keep a batch on hand whenever you need it.
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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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