Honey Free Classic Court Bouillon
This fragrant poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh aromatics, and a handful of whole spices simmered together until the broth turns lightly golden and deeply perfumed. Lemon rounds, parsley, thyme, bay leaves, and peppercorns do the heavy lifting here, creating a complex, savory base that makes poached fish, shellfish, or vegetables taste genuinely restaurant-worthy. Because the ingredient list is entirely plant-based and pantry-friendly, there's no need to scrutinize labels for hidden sweeteners — every component is straightforwardly savory. The fennel seeds are optional, but even a half teaspoon adds a subtle anise warmth that rounds out the acidity from the wine and vinegar beautifully. Once strained, the liquid is silky and clean, ready to use right away or stashed in the freezer for whenever you need it. Having a batch on hand is one of those quiet kitchen upgrades that makes everything it touches taste more intentional and polished.
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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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