Lupin Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh vegetables, and a handful of herbs that simmer together into something genuinely beautiful. The result is a lightly golden, fragrant broth that infuses fish, shellfish, or vegetables with delicate flavor from the inside out. Every ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based additives, no hidden fillers that can sneak into packaged broths or seasoning mixes. The lemon rounds and fennel seeds give it a bright, slightly floral edge, while the parsley, thyme, and bay leaves keep things grounded and savory. It comes together in about 30 minutes of simmering, and once strained, it's ready to use right away or stash in the freezer for whenever you need it. Having a batch on hand means you can poach with confidence, knowing exactly what went into your cooking liquid.
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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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