Lactose Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, and it happens to be completely free of dairy by nature — no substitutions needed. Water, dry white wine, and white wine vinegar form the backbone, while carrots, celery, onion, and lemon rounds simmer together to build a broth that's bright, savory, and deeply fragrant. Fresh parsley, thyme, bay leaves, and black peppercorns round out the flavor with an herbal complexity that store-bought broths simply can't match. After 30 minutes of steady simmering, you strain everything out and are left with a beautifully golden, clean liquid ready to do serious work in the kitchen. It's ideal for poaching fish, shellfish, or vegetables without adding any heaviness — just pure, layered flavor. Make a batch on the weekend and keep it in the fridge or freezer so you always have a restaurant-quality base on hand.
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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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