Macadamia Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

This fragrant poaching liquid is one of those foundational kitchen preparations that quietly elevates everything it touches — fish, shellfish, vegetables, you name it. A blend of dry white wine, white wine vinegar, fresh aromatics, and bright lemon rounds simmers together until the liquid turns golden and deeply perfumed, building layers of flavor that plain water simply can't compete with. The carrots, celery, onion, and herbs do the heavy lifting here, coaxing out a broth that tastes far more complex than the effort involved. Because every ingredient is a whole, recognizable pantry staple or fresh produce item, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your cooking. Once strained, the liquid is silky, clean, and ready to use right away — or you can refrigerate it for a few days and freeze it for months, making it a genuinely practical make-ahead staple. A pinch of fennel seeds is optional but worth it if you want a subtle anise note that pairs beautifully with delicate seafood.

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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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