High Fructose Corn Syrup Free Classic Court Bouillon
This aromatic poaching liquid is one of those foundational kitchen preparations that quietly elevates everything it touches — from delicate fish fillets to shellfish and tender vegetables. Built entirely from fresh produce, dry white wine, white wine vinegar, and a handful of herbs and spices, every single ingredient here is exactly what it says it is, with no sweeteners or processed additives hiding in the mix. That matters more than you might think, because many store-bought broths and flavor bases sneak in corn syrup solids or sweetened flavor enhancers that have no business being in a savory poaching liquid. Here, the gentle sweetness comes naturally from simmered carrots, onion, and lemon, while the thyme, bay leaves, parsley, and peppercorns build a broth that smells absolutely incredible as it simmers away on the stove. After 30 minutes of steady cooking, you strain it into a clean pot and you're left with something genuinely beautiful — lightly golden, fragrant, and complex. It keeps in the fridge for a few days or freezes well, so making a big batch and having it ready to go is a seriously smart move for anyone who cooks seafood regularly.
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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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